Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Breakfast & Brunch » Savoury Ricotta Pesto Crepes/Pancakes

Savoury Ricotta Pesto Crepes/Pancakes

Author: Karon Grieve Published : March 2014

Recipe
pesto crepes/pancakes pin image
pesto pancakes pin image
pesto pancakes pin image

Delicious crepes/pancakes filled with creamy ricotta cheese whipped together as pesto with the crunch of toasted almonds and pine nuts. The perfect brunch, lunch or light supper dish.

pesto pancakes with fork on plate

The inspiration

It’s Shrove Tuesday (pancake day) tomorrow so a good excuse to make crepes.

Filling these delicious crepes with pesto is a must as I just love pesto in all its forms.

You just need to check out my book A Passion For Pesto where you will find over 75 different types of pestos from herbal to veggie, weedy and even fruity pestos. And lots of recipes for how to use them.

pesto filled pancakes on plate with bread and wine behind

The pesto part

Instead of making a plain pancake and stuffing some pesto in there which I honestly feel would be a little harsh on the taste-buds, I have made a special sauce type pesto.

I’ve used Ricotta cheese instead of the normal parmesan or other hard grated cheese. This melts on the crepe and tastes delicious and creamy.

How many does this pancake recipe serve?

I’ve made just two crepes here which would be enough for two people as a small starter with a side salad, or for one person with salad as a main course.

Ingredients for pesto filled crepes

50g/2oz plain flour (all-purpose flour), an egg, milk and seasoning. That’s it for the actual pancake part of the recipe.

Pesto filling

As I said I’ve gone for a creamy ricotta cheese to make my pesto filling for these pancakes. Check out my how to make ricotta cheese (+Video!)

All you need for this is garlic, ricotta cheese, some toasted pine nuts and almonds, juice and zest of half a lemon to really freshen things up. And of course, those all-important basil leaves that no self-respecting pesto would be without.

Going nuts!

Can you use other nuts in pesto?

You don’t have to use a mix of almonds and pine nuts in this pesto recipe. Just pine nuts on their own or just almonds is fine.

I would avoiid using strongly flavoured nuts like walnuts as they would overpower this pesto pancake recipe.

top down shot of plate of crepes with fork on plate

Sift the flour into a bowl and break the egg into the centre. Now whisk the egg into the flour and add the milk a little at a time as you whisk. You want a batter that is smooth like thick cream.

Heat half the butter in a pan and pour in half of the batter. Spread around the pan and let it cook for almost 1 minute. Flip the pancake and spread with half of the pesto mixture.

Fold or roll the pancake and tip it onto a plate. Now repeat this procedure to make the other pesto pancake.

The creamy pesto filling

Toast the pine nuts and almonds (or simply use one or other of the nuts) in a dry pan till they are golden and release their scent.

Whizz 3/4 of the nuts in food processor along with the minced garlic, lemon zest and juice. Add the basil leaves reserving a few for decoration. Stir in the ricotta cheese till well blended.

Why toast the nuts?

I always toast any nuts I am using for pesto (and lots of other recipes too). Toasting nuts first brings out their amazing flavours. Just put them in a dry pan over a medium heat and cook for about 1 minute. Watch them like a hawk as they can easily burn.

As soon as they are golden and smell gorgeously aromatic tip them out of the hot pan on to a plate. If you leave them in the pan the residual heat will continue cooking them and the nuts will burn.

Hey Pesto you have just made your Pesto Pancakes!

larder links

Looking for more fun and easy pancake recipes? Then check these out before you go;

Spinach and feta chickpea pancakes (socca)

Scotch pancakes (aka drop scones) + video

Buckwheat pancakes with smoked salmon

Blueberry and banana crepes

Simple Scottish porridge pancakes

Crepe stack pancake cake

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
pesto pancakes with fork on plate

Savoury Pesto Filled Crepes/Pancakes

Karon Grieve
These deliciously light crepes are filled with creamy ricotta pesto with almonds and pine nuts.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course breakfast/brunch
Cuisine French
Servings 2 people
Calories 414 kcal

Ingredients
 

  • 50 g plain flour all-purpose flour
  • 1 large freerange egg
  • 50 ml milk
  • salt and white pepper
  • 1 tsp butter for cooking
  • 50 g toasted pine nuts and almonds mixed
  • 1 small clove of garlic minced
  • 100 g ricotta cheese
  • zest and juice half a lemon
  • 20 basil leaves
Metric – US Customary

Instructions
 

  • Sift the flour into a bowl and break the egg into the centre.
  • Whisk the egg into the flour and then add the milk a little at a time as you whisk.
  • You want a batter that is smooth like cream.
  • Season with the salt and white pepper. I use white pepper to avoid black specks in the crepes and because I like the spiciness.
  • Toast the pine nuts and almonds (or simply use one or other of the nuts) in a dry pan till they are golden and release their scent.
  • Whizz 3/4 of the nuts in food processor along with the minced garlic, lemon zest and juice. Add the basil leaves reserving a few for decoration.
  • Stir in the ricotta till well blended.
  • Heat half the butter in a pan and pour in half of the batter. Spread around the pan and let it cook for almost 1 minute.
  • Flip the pancake and spread on half of your pesto mixture.
  • Fold or roll the pancake and tip on to a plate.
  • Repeat with the remaining mixture for the second pancake.
  • Decorate with remaining nuts and a few torn basil leaves.

Notes

Toasting nuts gives them more flavour. They toast very quickly in a dry pan so watch them like a hawk and tip them out of the pan immediately when they turn golden and release that nutty aroma to stop them cooking.
Use just pine nuts or just almonds or a mixture of both as I have.

Nutrition

Calories: 414kcalCarbohydrates: 26gProtein: 15gFat: 29gSaturated Fat: 8gTrans Fat: 1gCholesterol: 115mgSodium: 103mgPotassium: 310mgFiber: 2gSugar: 2gVitamin A: 663IUVitamin C: 1mgCalcium: 162mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Breakfast & Brunch, Vegetarian Recipes

« Hot and Spicy Red Pepper Marmalade
Rich And Indulgent Guinness Chocolate Spread »

Trackbacks

  1. Pesto Pancakes | Food | Recipe Flash | Your all in one Recipe and Cooking News website says:
    March 3, 2014 at 8:33 am

    […] Recette de Pancakes par Larderlove : Larder Love Pancake Day (Shrove Tuesday) is coming up tomorrow so I …read more […]

    Reply
  2. Real Food Weekly Meal Plan 3/10 - 3/15 | Real Food OutlawsReal Food Outlaws says:
    March 10, 2014 at 10:00 am

    […] Lunch – Pesto Pancakes […]

    Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.