STRAWBERRY-FILLED RICOTTA CREPES

Strawberry-Filled Ricotta Crepes image

Ricotta crepes adapted from the Star Tribune. Top with powdered sugar, maple syrup, or yogurt.

Provided by Sarah Dipity

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup milk
⅔ cup unbleached all-purpose flour
½ cup ricotta cheese
4 large eggs
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
⅛ teaspoon almond extract
nonstick cooking spray
1 teaspoon unsalted butter, or as needed
1 cup sliced fresh strawberries

Steps:

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.
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.
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.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 15.1 g, Cholesterol 101.1 mg, Fat 4.9 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.2 g, Sodium 138.5 mg, Sugar 5.9 g