- Eight 6- or 7-inch buckwheat galettes or herb crêpes
- 1¼ cups (10 ounces) ricotta cheese
- ¾ cup (6 ounces) fresh white goat cheese at room temperature
- ½ cup (2 ounces) shredded Gruyere or Jarlsberg cheese
- 2 tablespoons; grated Parmesan cheese
- 1 egg
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- ½ cup red cherry tomatoes, halved
- ½ cup gold cherry tomatoes
- ¼ cup fresh basil leaves, sliced
- Prepare the crêpes. Preheat the oven to 375°F.
- To make the filling: In a medium bowl, mix the ricotta cheese, goat cheese, Gruyère, Parmesan, egg, and nutmeg.
- Spoon one-eighth of the filling down the center of each crêpe and make an envelope fold. Arrange in a greased 9-by-13-inch baking dish. Brush the tops of the crêpes with the olive oil and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 12 minutes. Garnish with tomatoes and sprinkle with basil. Serve at once.