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A stack of thin, golden crepes drizzled with honey, neatly arranged on a white plate, ready to be served.

Savory Crepes with Truffle Ricotta and Beef Pastrami

Thesesavory crepes are filled with creamy truffle ricotta and thinly sliced beefpastrami, creating an elegant dish perfect for breakfast, brunch, or a lightdinner. Garnished with fresh herbs, they’re a flavorful treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast
Cuisine: French-Inspired
Calories: 320
Ingredients Method

Ingredients
  

Ingridients for Crepes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons butter melted
  • Pinch of salt
Ingredients For the filling
  • 1 cup ricotta cheese
  • 1-2 teaspoons truffle oil or fresh shaved truffle, if available
  • 1/4 pound thinly sliced beef pastrami
  • Fresh herbs chives or parsley for garnish
  • Salt and pepper to taste

Method
 

  1. Prepare the Crepe Batter: In a blender or mixing bowl, combine the flour, eggs, milk, water, melted butter, and salt. Blend until smooth and let the batter rest for 30 minutes.
  2. Make the Truffle Ricotta Filling: In a small bowl, mix the ricotta with truffle oil (or fresh truffle) and season with salt and pepper to taste. Set aside.
  3. Cook the Crepes: Heat a nonstick pan over medium heat and lightly grease with butter. Pour a small amount of batter into the pan, swirling to create a thin, even layer. Cook for 1-2 minutes, then flip and cook for another 30 seconds. Repeat with the remaining batter.
  4. Assemble the Crepes: Spread a spoonful of the truffle ricotta onto each crepe and layer with a few slices of beef pastrami. Fold the crepes into triangles or roll them into cylinders.
  5. Plate and Serve: Arrange the crepes on a plate, garnish with fresh herbs, and drizzle with a bit of truffle oil. Serve immediately with a side of greens or enjoy on their own.