Name: Strawberry-Filled Ricotta Crepes
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Milk - 1 cup; Unbleached all-purpose flour - ⅔ cup; Ricotta cheese - ½ cup; Eggs - 4 large; White sugar - 2 tablespoons; Vanilla extract - 1 teaspoon; Salt - ¼ teaspoon; Almond extract - ⅛ teaspoon; Nonstick cooking spray - ⅛ teaspoon; Unsalted butter, or as needed - 1 teaspoon; Sliced fresh strawberries - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry-Filled Ricotta Crepes

1. Milk - 1 cup

2. Unbleached all-purpose flour - ⅔ cup

3. Ricotta cheese - ½ cup

4. Eggs - 4 large

5. White sugar - 2 tablespoons

6. Vanilla extract - 1 teaspoon

7. Salt - ¼ teaspoon

8. Almond extract - ⅛ teaspoon

9. Nonstick cooking spray - ⅛ teaspoon

10. Unsalted butter, or as needed - 1 teaspoon

11. Sliced fresh strawberries - 1 cup

How to cook deliciously - Strawberry-Filled Ricotta Crepes

1. Stage

Combine milk, flour, ricotta cheese, eggs, sugar, vanilla, salt, and almond extract in a blender; process until smooth. Let sit for 15 minutes, or cover and refrigerate for 1 hour or longer.

2. Stage

Heat an 8-inch omelette pan over medium heat for 1 to 2 minutes. Lightly spray the hot pan with nonstick spray and melt a little butter in it. Pour 1/3 cup batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface and part of the sides are coated. Cook until top surface is dry and the edges release easily with the tip of a pairing knife; this will happen quickly.

3. Stage

Place 2 tablespoons sliced strawberries directly in the center of each crepe while still in the pan. Fold crepe into quarters and transfer to a plate to serve. Cook remaining batter the same way; be sure to stir the batter each time because it settles quickly.