Crepes With Ricotta Filling Food

RICOTTA-MASCARPONE CREPE FILLING

Steps:

• Whisk together cheeses and sugar in a bowl. Store, refrigerated in an airtight container, up to 2 days.

STRAWBERRY RICOTTA CREPES

Steps:

• For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and melted butter in a blender. Blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
• For the filling: Combine the sliced strawberries and 2 tablespoons of honey in a medium bowl. Refrigerate 30 minutes, if time allows.
• Beat the drained fresh ricotta with the remaining 3 tablespoons honey, mint and lemon zest in a medium bowl with a wooden spoon until light and smooth.
• Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
• Fill the crepes with the ricotta mixture and roll up. Spoon the strawberries over the crepes. Dust with the confectioners' sugar.

CRESPELLE WITH RICOTTA AND MARINARA ( CREPES )

Steps:

• Make the crespelle:
• In a medium bowl, whisk the flour with the salt.
• In a small bowl, whisk the eggs with the milk.
• Whisk the egg mixture into the flour mixture until smooth.
• Whisk in the melted butter until just blended.
• Cover the batter and refrigerate for 1 hour.
• Heat a 10-inch nonstick skillet over moderately high heat.
• With a paper towel, rub the skillet with olive oil.
• Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
• Cook the crespella until golden brown on the bottom, 2 minutes.
• Flip and cook until browned in spots, 1 minute longer.
• Invert the crespella onto a baking sheet.
• Repeat with the remaining batter, rubbing the pan with oil as needed.
• You should have 8 crespelle.
• Make the filling:
• Preheat the oven to 375°.
• In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese.
• Season the filling with salt and pepper.
• Lay the 8 crespelle on a work surface.
• Spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
• Fold the crespelle over the filling, then fold them in half again to form quarters.
• Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
• Arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
• Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese.
• Bake for about 25 minutes, until golden brown and bubbling; serve.

SOUTH BEACH DIET BREAKFAST CREPES WITH RICOTTA COCOA FILLING

Steps:

• For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
• Spray a small skillet, crepe or omelette pan with non stick cooking spray.
• Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
• Meanwhile, combine together the crepe filling ingredients.
• Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
• *You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
• *Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.