Another breakfast recipe. With ricotta cheese. I just can't get enough of them. I adapted this one from a Tyler Florence recipe, but changed it to make it healthier and a little easier. But the original recipe is really yummy too. I borrowed this picture from a website I found off of google image search, as you can see.
Whole Wheat Crepes
1 C milk
1/4 C cold water
2 eggs
1 C whole wheat flour
2 T sugar
Pinch of salt
3 T butter, melted
Combine milk, water, eggs, flour, sugar and salt in blender. Blend on medium speed for 15 seconds, until batter is smooth. Scrape down the sides and pour in melted butter. Blend again for a few seconds to mix butter in. You can refridgerate for an hour, but I use it right away.
Heat a large skillet to medium heat and spray with Pam. Using 1/4 C, pour a scoop onto skillet and swirl around until bottom is covered in a thin layer. Cook until crepe sets and bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook on the other side for about 1 minute. Slide it onto a plate and continue using the rest of the batter. Should make about 8-10.
Crepe Filling
1 C ricotta cheese
8 oz cream cheese, softened (can use light, or less cream cheese and more ricotta)
3 T powdered sugar
Spread large spoonful on one end of crepe and roll up, folding in sides. Return rolled up crepes to pan to warm through. If desired, melt butter in pan first for a greasy but yummy blintze.
Strawberry Sauce
1 quart frozen strawberries, thawed or partially thawed
1/4 C sugar (or less)
1/4 C water
1 tsp cornstarch
Using a food processor, blend strawberries to get a chunky mixture (or smooth if you desire). Add to sauce pot with sugar, water, and cornstarch. Bring to a simmer and stir often, maybe 5-10 minutes. It will thicken as it cools down. Serve on top of crepes along with powdered sugar for dusting or whipped topping.
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