Dried Plum & Ricotta Crepes
Store-bought crepes can pinch hit for homemade in this ricotta and dried plum-filled version of blintzes.
No-stick cooking spray
1 1/4 cups part skim ricotta cheese
2 tablespoons plus 1 teaspoon sugar, divided
1 large egg, slightly beaten
1/2 teaspoon grated lemon zest
8 prepared or homemade crêpes (see recipe below)
1 cup (6 ounces) finely chopped dried plums
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
Heat oven to 350ºF. Coat 9 x 13-inch baking dish with cooking spray; set aside. In small bowl, mix together ricotta cheese, 2 tablespoons of the sugar, the egg and lemon zest. Spoon 2 heaping tablespoons down the center of each crêpe. Top with 2 tablespoons dried plums. Roll into a cylinder shape. Place crêpes in prepared dish. Brush with butter. Combine cinnamon and remaining 1 teaspoon sugar. Sprinkle mixture evenly over crêpes. Bake 15 minutes or until heated through. Serve warm.
In large bowl, whisk together 1 cup all-purpose flour, 1 cup milk, 2 eggs, 1/3 cup water, 2 tablespoons melted butter, 1 tablespoon granulated sugar and 1 teaspoon vanilla extract. Cover; refrigerate 2 hours or overnight. Remove batter from refrigerator and stir well. Heat an 8-inch crepe pan (or other flat-bottomed nonstick pan) over medium-high heat. Brush with melted butter. Add enough batter to cover bottom of pan with a thin layer, approximately 3 tablespoons. Swirl pan to evenly distribute batter. When edges begin to brown and top of crepe is dry, flip over. Lightly brown opposite side. Turn out onto paper towel-lined baking sheet to cool.
- % of Calories from Fat
- Total Fat