Strawberry Ricotta Crepes

By DeliciouslyDished

Reminds me of having a weekend breakfast on a veranda overlooking the estate - strawberry ricotta crepes! Serve with some thick cut bacon for the perfect brunch.

Ingredients

• 2 cups strawberries, hulled and coarsely chopped
• 3 tablespoons sugar
• 2 teaspoons Grand Marnier, optional
• 2 cups part-skim ricotta cheese
• 2 tablespoons powdered sugar
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• Pinch of salt
• 3 eggs
• 2/3 cups milk
• 1 teaspoon olive oil

Preparation

Step 1

In a medium sauce pan, combine strawberries, sugar and Grand Marnier (if using). Place over medium heat and bring to a boil. Reduce heat and simmer until strawberries begin to break down. Smoosh them a bit with a fork. Continue simmering until syrupy. Remove from heat and set aside.

In a medium bowl, beat together ricotta and powdered sugar with a hand mixer or whisk. Set aside.

In a large bowl, combine the flour, sugar and salt. Set aside.

In a large bowl, lightly whisk eggs. Slowly, incorporate the dry ingredients alternating with the milk. Mix until smooth. Stir in the olive oil.

Spray an 8-inch frying pan with nonstick cooking spray and heat over medium heat. Add 1/4 cup of the crepe batter to the pan and turn in a circular motion, evenly distributing the batter in the pan. Cook until the outside edge of the crepe is lightly golden; then flip the crepe and cook the other side, about 2 minutes total.

Slide the cooked crêpe onto a plate. Dollop the ricotta mixture down center of crepe then gently roll, seam side down. Top with strawberry compote. Repeat with remaining batter, ricotta and strawberries.