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Royalty Pecans™ Recipe of the Month: November 2013

This recipe has an interesting blend of sweet and savory flavors with smooth and crunchy textures. If you’re thinking of doing a Thanksgiving Day brunch, you should give this a try!

Cranberry Crunch - signature Pecan Delicacies from Royalty Pecan Farms

Brunch Crepes with Pecan Cranberry Pesto


  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons (about) unsalted butter
  • 1 lb. ricotta cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 2 tablespoons minced parsley
  • 1/2 teaspoon salt
  • 1 egg, slightly beaten
  • 1 cup dried cranberries
  • 2 cups toasted Royalty Pecan Pieces (or use our Cranberry Crunch!)
  • 1 cup fresh basil
  • 1/2 cup olive oil


Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter.

Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 12 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Heat oven to 375 degrees F. In a medium bowl, mix ricotta, 1/4 cup Parmesan cheese, parsley, salt, and egg to make stuffing mixture. Fill each crepe, form a roll, and place in a lightly oiled baking dish seam side down.

In a food processor, blend cranberries, 1 cup pecans, basil, and oil until nearly smooth. Pour pesto over crepes and sprinkle with remaining pecans and Parmesan cheese. Bake for 15 minutes until bubbly and heated through. Serves 4-6.