Ricotta-filled Crepes with Berries
I’m not sure which I love more, making crepes or eating them. If you’re intimidated by making a crêpe, don’t be- they’re just super-thin pancakes that you can serve folded or rolled or stacked with a variety of fillings from sweet to savory.
In terms of equipment, you don’t really need a special crepe pan to make crepes. I like to use an 8-inch nonstick skillet. And while I like to make my batter in a blender or food processor, you can also use a whisk. You just want to get the batter good and smooth.
Making crepe batter is so easy. Just combine the wet ingredients in your blender, then add the dry ingredients and blend until smooth. The most important thing is to let the batter rest for at least an hour and up to overnight. Rested batter makes for a thin, tender crepe. Once you master the basic crepe, you can get creative by adding flavorings to the batter to enhance your fillings.
Spray your pan with Crisco Original No Sick Cooking Spray and get it good and hot. The technique for spreading the batter into the pan is all in the wrist. Add the batter to your pan and then rotate your wrist and pan to make the batter spread into a thin, even layer. Because they are so thin, crepes cook quickly. You can check them for doneness after about 1 minute. Just use a spatula to lift the edge of the crepe. If the edges appear to be crisp and the underside is golden brown, it’s ready to flip. The second side cooks even more quickly- about 30 seconds should do it. Then you can slide the crepe out and continue on with the rest of the batter. Spray the pan between each crepe.
Crepes can be made ahead and refrigerated for several days or frozen for a couple months. Just layer them between sheets of waxed paper and then slip them into a freezer bag. When the mood strikes, grab a stack of crepes from the freezer. I like to thaw them in the refrigerator overnight.
How you flavor and fill them is limited only by your imagination. Add lemon zest, chopped fresh herbs, cocoa or coffee powder, grated cheese or cracked black pepper to the batter. Fillings can go from a simple smear of jam or jelly, to sautéed mushrooms or a creamy seafood filling.
Have I inspired you to make a crepe? I hope so! Try this recipe for Ricotta Filled Crepes with Berries.
1. COMBINE flour, milk, eggs, oil and salt in medium bowl, whisking until smooth. Cover and refrigerate 1 hour.
2.COAT an 8-inch nonstick skillet lightly with no-stick cooking spray; heat skillet over medium heat. Add 2 tablespoons batter, tilting skillet quickly for batter to cover entire base of pan. Cook over medium heat 30 to 60 seconds or until bottom is light brown. Loosen and carefully turn crepe over; cook an additional 30 to 45 seconds or until bottom is light brown. Cool on wire rack. Repeat with remaining batter.
3.COMBINE preserves and 2 tablespoons orange juice in medium bowl, stirring until smooth. Stir in sliced strawberries. Combine ricotta cheese, chocolate chips, remaining 1 tablespoon orange juice, artificial sweetener and orange peel in small bowl; mix well. Spoon 2 tablespoons cheese mixture and 1/4 cup strawberry mixture lengthwise down the center of each crepe. Roll up and place on serving plate seam side down. Drizzle with chocolate syrup. Top with remaining strawberry mixture.
TIPYou may substitute 8 (9-inch) ready-to-use packaged crepes for the homemade crepes in this recipe. Eliminate steps 1 and 2 in the recipe directions. Begin with step 3.
1/3 cup Pillsbury BEST® All Purpose Flour
1/3 cup milk
2 large eggs
1 teaspoon Crisco® Pure Vegetable Oil
1/8 teaspoon salt
Crisco® Original No-Stick Cooking Spray
1/2 cup Smucker's® Strawberry Sugar Free Preserves
3 tablespoons orange juice, divided
3 cups sliced fresh strawberries
1 cup whole milk ricotta cheese
1 tablespoon miniature semi-sweet chocolate chips
2 packets artificial sweetener
1/2 teaspoon grated orange peel
Smucker's® Sugar Free Chocolate Sundae Syrups Ice Cream Topping
to you by Amy Tobin
Search & Browse
Recipe to Share?Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.Share With Us
Don't Be A StrangerAmy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.Connect With Amy >
Where's Amy?Wondering what Amy is up to? Take a look at her calendar for all upcoming events.View Her Calendar >