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1
Lets start with the whipped ricotta. Add the ricotta, whipping cream, pecorino cheese and pepper in a bowl. Using a hand mixer, blend until creamy and smooth, about 4-5 minutes. Set aside.
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2
For the mushrooms, heat a saute pan over medium low heat, add the oil, mushrooms and herbes de provence. Cook until some of the moisture has cooked out and the mushrooms are lightly golden. Set aside.
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3
In a blender add the eggs, milk, baking soda, salt and flour. Blend until just smooth {it is a very thin batter}. Allow the batter to rest for 5-10 minutes. Right before cooking, give a gentle stir to be sure all ingredients are combined.
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4
To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about 1/3 cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
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5
They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.
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6
Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm. Be sure to spray between each crepe to prevent sticking.
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7
To serve, lay a crepe out, smear a thin layer of ricotta on top and then spread some slices of the portobello mushrooms on top of the ricotta. Fold in half twice to get a triangular shape or you can just roll up the crepe.
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8
***If you are making everything ahead leave the assembling to right before serving. Preheat your oven to 350 degrees, assemble the crepes and place on a parchment lined baking sheet.
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9
Warm for about 5- 8 minutes, until the filling is warm.***
