Perfect for an appetizer, the Crepes with Ricotta and Avocado Cream are prepared in no time, and you can even make the crepes the day before and keep them in the fridge ready to fill.
We love crepes so much, and we also make them vegan, or with spinach and even based on lentils, so you can fill them with various delicious fillings depending on the guests.
Prepare them yourself following one of our basic recipes and then fill them with this wonderful (and very easy) ricotta cream and avocado slices. Be sure to choose an Italian avocado; you can find excellent ones in Sicily and Sardinia.
Below are other delicious recipes with avocado, and then let’s go right under the photo to discover how to prepare these Crepes with Ricotta and Avocado Cream!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crepes with Ricotta and Avocado Cream
- 1 egg (medium-large)
- 1 1/4 cups milk (whole, skimmed, or even plant-based)
- 1 tbsp extra virgin olive oil
- 1/2 cup all-purpose flour
- 1 pinch salt
- 2 avocados
- to taste arugula
- 9 oz ricotta
- 2 tbsps extra virgin olive oil
- 1 lemon (juice only)
- 2 pinches salt
- to taste black pepper (ground)
Preparation of Crepes with Ricotta and Avocado Cream
With these quantities, you will make 6 crepes of 22/23 cm in diameter
In a large bowl, mix the egg with the milk using a hand whisk, add the oil and a pinch of salt.
Gradually incorporate the sifted flour, always mixing with the hand whisk.
Once you have a smooth and fluid batter, heat a 22 cm pan well, lightly brushed with extra virgin oil.
Pour a generous ladleful of batter and, by rotating the pan, cook the crepes.
As soon as the edges start to detach, using a spatula, flip the crepe and cook it for a couple of minutes on the other side as well.
As they are ready, slide them onto a plate to cool down.
In a bowl, work the ricotta (drained from the preservation whey) with a fork, add extra virgin oil, salt, and pepper.
Cut each avocado in half with a large knife, then twist it and remove the pit.
Scoop out the flesh gently, using a teaspoon to scrape around the peel, slice thinly.
Immediately sprinkle the avocado with lemon juice, salt, and pepper.
Wash, dry, and season the arugula with salt and extra virgin oil.
Fill each crepe by spreading the ricotta cream (up to half the crepe), avocado slices, and a handful of arugula.
Fold the crepes into a half-moon, place them on a serving plate, and serve immediately.
Storage, Tips, and Variations
You can use lime to season the avocado.
If you prefer, you can use mixed salad instead of arugula.
If you wish, you can also add shredded canned tuna.
The crepes can also be prepared the day before.
More Recipes
If you want to see other types of recipes, you can return to HOME
FAQ (Frequently Asked Questions)
Can I make the crepes with ricotta cream in advance?
You can make the crepes in advance even a few days, but you should fill them shortly before serving, otherwise the avocado will turn brown.
Is lemon indispensable?
Yes, lemon or lime is essential to prevent the avocado from browning, while for the salad you can use vinegar, even balsamic.
