Rye Crepes w/ Whipped Ricotta & Roasted Vegetables

This recipe does ask for a few dirty dishes, but it’s something different! You may even end up with a few extra crepes to put bananas and chocolate in for breakfast or dessert.

If you do have a family of big eaters, or want to save some, consider doubling the batter recipe. Leftovers can be kept covered in the fridge for a week (a layer of parchment between crepes will keep them from sticking). Just reheat as needed. Like spice? The Trader Joes Zhoug or the Green Harissa from the archives would be good here too.

I know y’all don't like having half a container of something, so consider using the ricotta in a pasta bake, meatballs or stirring some into your pancake batter (in which case I like to whip the egg white to keep them fluffy!)

Crappy ricotta will be sort of separated and mealy, do not use a non or low fat option here! Keep whipping for a creamy, smooth product. This has a basic, creamy flavor, if you want more funk, use half goat cheese or feta cheese in place of 4 oz. of the ricotta. Or if you’re looking to save time, skip the whole whipping step and just sprinkle some cheese in.