Ricotta and Pea Crepes Bundles

Name: Ricotta and Pea Crepes Bundles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 250 g of All Purpose Flour; 3 Eggs; 500 ml of Milk; 1 pinch of Salt; 300 g of Peas; 300 g of Ricotta Cheese; 1 Shallots; 2 tablespoons of Extra Virgin Olive Oil; 70 g of Pecorino Cheese; q.b. of Salt; q.b. of Black Pepper; q.b. of Butter

Ricotta and Pea Crepes Bundles are a delightful appetizer made with delicate crepes wrapped around a creamy filling of ricotta cheese, peas, and pecorino cheese. They also work perfectly as a first course and are suitable for many occasions.

Difficulty Easy
Preparation 20 minutes
Cooking 25 minutes
Servings for Serves 4

There are some ingredients, like Peas, that are not often used in cooking. That’s why today we want to show you how to prepare Ricotta and Pea Crepes Bundles, perfect to serve as a main course, perhaps with a tomato sauce, or as an appetizer. As with all Recipes with Peas, it is crucial to manage the flavors so that the sweet taste of the legumes does not overpower the entire dish.

To do this, we decided to stew the Peas in a pan with Shallots, then blend them and mix them not only with Ricotta, essential for keeping the filling moist and creamy, but also with Pecorino. This hard cheese, typical of certain regions of Italy, has a stronger flavor compared to Parmesan and gives the Ricotta and Pea Crepes Bundles a unique taste.

Among other Recipes with Peas, we recommend trying Pea Fritters, Ravioli with Pea Flour, or the delicate Pea Hummus.

Ingredients for Serves 4

For the crepes:
250 g of All Purpose Flour
3 Eggs
500 ml of Milk
1 pinch of Salt
For the filling:
300 g of Peas
300 g of Ricotta Cheese
1 Shallots
2 tablespoons of Extra Virgin Olive Oil
70 g of Pecorino Cheese
q.b. of Salt
q.b. of Black Pepper
q.b. of Butter

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Method

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To prepare the Ricotta and Pea Crêpe Bundles, start by making the crêpe batter. Break the eggs into a bowl and add the milk, giving a quick stir. Then add the sifted flour and, using a kitchen whisk, blend the ingredients until you obtain a smooth, lump-free mixture.
Cover the bowl with plastic wrap and place the batter in the refrigerator for at least 30 minutes. Meanwhile, prepare the filling.
First, drain the ricotta in a fine-mesh strainer to remove any excess whey that could affect the final result of the crêpe bundles.
Separately, finely chop the shallot and sauté it in a pan with oil for 2-3 minutes.
Add the peas, a pinch of salt, and freshly ground pepper. Cook on low heat for about ten minutes, adding a few tablespoons of water if needed.
Once ready, transfer them to an immersion blender container and blend until smooth.
Transfer the mixture to a bowl, add the ricotta and pecorino cheese, and mix well. Adjust salt and pepper to taste if needed.
Now it’s time to make the crêpes. Heat a crêpe pan or an 8-inch (20 cm) non-stick pan and lightly butter it before pouring in a ladle of crêpe batter. Rotate the pan to create an even layer and cook for 2-3 minutes.
When the edges start to lift, flip it using a spatula and continue cooking on the other side for one minute.
Stack the crêpes on a plate as you make them.
When both the crêpes and filling are ready, you can proceed with assembling the bundles. Place a spoonful of filling in the center of each crêpe, then fold it into a bundle shape and secure with kitchen twine, being careful not to tie too tightly.
Place them in a lightly buttered baking dish and bake in the oven at 180°C (350°F) for 15 minutes to make the crêpes crispy.
Your ricotta and pea crêpe bundles are ready to be served. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For an even more flavorful filling, replace half the amount of ricotta with crumbled feta cheese or with robiola (a soft Italian cheese similar to cream cheese).

Tips

You can prepare the filling and crepes in advance and assemble the dish at the last moment.

Storage

The Ricotta and Pea Crepe Bundles can be stored in the refrigerator, well-covered with plastic wrap, for 2-3 days. We recommend reheating them in the oven for a few minutes before serving.