A friend of mine had some extra ricotta that she wanted to use up and asked me if I had any recipes that she could use that weren't Italian. I immediately thought of these delicious little treats that serve as a wonderful breakfast on a Sunday morning. I normally make the crepes, however, I had so many other things to make today (carrot cake, chocolate chip cookies, my lunch for the week, etc.) that I have relied upon some crepes you can find in your produce section right by the strawberries. They work beautifully.
Crepes with Ricotta Filling and Raspberry Jam
Serves 5
1 pkg of crepes (these can be found in the produce section of your grocery store)
4 oz softened cream cheese
7 oz ricotta cheese
zest of 1/2 a lemon
1/2 teaspoon vanilla extract
1 tablespoon honey
4 tablespoons butter
powdered sugar
raspberry jam, heated in microwave for 1 minute or until melted
Combine cream cheese, ricotta, lemon zest, vanilla and honey in a small bowl until thoroughly mixed. Place two tablespoons of cheese mixture in the middle of a crepe. Fold bottom of the crepe over filling, fold sides of crepe in and roll the crepe up so it looks like an egg roll. Repeat with remaining crepes.
Heat butter in non-stick skillet over medium heat. Once the butter is melted, add the crepes. Cook 30 seconds to 1 minute per side. Remove the crepes to a plate and dust with powdered sugar. Drizzle with raspberry jam and eat immediately.
They look more like a Blintz then a crepe but no matter what they are they look good!!!!!
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