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Add a photoServings: 5
Ingredients
- 3 lrg egg
- 1/4 c. water
- 1/4 c. lowfat milk
- 2 Tbsp. butter, melted
- 1/2 tsp baking pwdr
- 1/2 c. all purpose flour
- 1 1/2 tsp sugar
- 1 pch salt
- 1 Tbsp. butter, melted for brushing pan Assembly
- 1 lb ricotta
- 2 x egg, beaten juice and zest of one lemon
- 1/3 c. sugar
- 1 Tbsp. butter plus more for buttering baking dish
Directions
- Slightly beat the Large eggs.
- Add in the lowfat milk, water, sugar and salt to the beaten egg.
- Combine the flour and the baking pwdr and sift into the egg mix.
- Add in 2 tbsp. melted butter.
- Whisk together the batter ingredients till very smooth. The batter should resemble the consistency of 35% cream.
- Let rest for at least 1 hour.
- Heat an 8-inch nonstick skillet on medium heat and lightly brush with melted butter.
- Pour approximately 3 tbsp. of batter into the center of the pan and swirl around the pan to make a thin pancake.
- Watch carefully and cook approximately 1 minute.
- When the crepe is golden brown, flip it over and cook another 30 seconds.
- Remove to a plate.
- Repeat with the rest of the batter.
- Assembly:Preheat oven to 350 degrees F.Combine ricotta, Large eggs, lemon zest, lemon juice and sugar in a medium bowl. Stir.
- Divide the filling among the 10 crepes and roll them up.
- Put them in a single layer in a 9-by-13-inch buttered baking dish.
- Bake 12 to 15 min or possibly till warmed through.
- Dot the crepes with butter and cover with foil.
- Serve with maple syrup or possibly blueberry sauce (see separate recipe for wild blueberry sauce).
- Makes 5 servings or possibly 10 crepes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 5 servings | |
| Calories 393 | |
| Calories from Fat 209 | 53% |
| Total Fat 23.62g | 30% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 354mg | 15% |
| Potassium 192mg | 5% |
| Total Carbs 27.86g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 15.86g | 11% |
| Protein 17.92g | 29% |
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