Ricotta and basil pancakes with tomato and rocket salad

Savoury pancakes are just as delicious as sweet and it's these ricotta and basil pancakes that will wow. Served with a tomato and rocket salad, this healthy, tasty meal is perfect for any time of day.
savoury crepe ideas



1.Preheat oven to 220°C (200°C fan-forced). Place tomatoes in a small baking dish; drizzle with half the oil. Season. Roast 10 minutes or until skins just split.
2.Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan; season.
3.Melt a little of the butter in a large non-stick frying pan over medium heat. Pour ¼-cups of mixture into pan, allowing room for spreading. Cook pancakes 2 minutes each side or until golden and cooked through. Stack pancakes; cover to keep warm. Wipe out pan with absorbent paper; repeat with remaining butter and batter to make 12 pancakes in total.
4.Drizzle remaining oil and vinegar over rocket and onion in a medium bowl, season to taste; toss gently to combine.
5.Serve warm pancakes topped with rocket mixture, tomatoes and any remaining dressing.

Wipe the pan clean with absorbent paper between each batch of pancakes so they don’t over-brown.


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