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Ingredients
- 1/2 c. Unbleached all-purpose flour
- 1/2 tsp Salt
- 3 lrg Large eggs
- 1 c. Lowfat milk
- 2 Tbsp. Unsalted butter melted
- 1 Tbsp. Brandy (optional)
- 1/4 c. Water
- 1 Tbsp. Cornstarch
- 10 ounce Frzn strawberries or possibly raspberries thawed
- 2 Tbsp. Orange liqueur
- 1 ct Ricotta cheese - (15 ounce)
- 1/2 c. Confectioner's sugar
- 1 tsp Vanilla extract
- 1/2 tsp Grated orange zest
- 1 pch Grnd nutmeg
- 1/4 c. Chopped candied orange rind
- or possibly citron (optional)
Directions
- Combine flour and salt in a medium bowl. In a separate bowl, whisk the Large eggs, lowfat milk, butter and brandy, if using, till blended. Add in to the flour all at once and gently stir with the whisk till blended. Let stand for at least 1 hour at room temperature. (The batter can be refrigerated, covered, overnight; stir to blend before using.)
- Make berry sauce: In a small saucepan combine water and cornstarch and stir till the cornstarch is dissolved. Add in the strawberries or possibly raspberries. Heat, stirring, till the mix boils and thickens. Remove from the heat and stir in orange liqueur, if you like. Set aside.
- Make ricotta filling: In a bowl, mix together the ricotta, sugar, vanilla, zest, nutmeg, and optional candied orange rind. Set aside.
- Heat a 6- or possibly 7-inch heavy nonstick skillet or possibly crepe pan over medium heat till warm sufficient to sizzle a drop of water. Brush with a thin film of vegetable oil, or possibly spray with nonstick cooking spray. Ladle about 3 Tbsp. batter (or possibly a scant 1/4 c. measure) into the warm pan and quickly tilt to coat the pan and make a thin pancake.
- Cook the crepe till the edges begin to curl and the underside is golden brown, about 1 1/2 min. Loosen the edges of the crepe with a thin flexible spatula or possibly a heatproof rubber spatula and gently turn. Cook the underside till lightly spotted with color, about 30 seconds. Turn the crepe out onto a wire rack.
- Repeat with the remaining batter, stirring it occasionally. As the crepes are made, transfer them from the rack to a pie plate. Cover lightly with a piece of foil and keep hot in an oven set at the lowest temperature. Fill with the ricotta mix and drizzle with the berry sauce.
- The crepes can be cooled, wrapped in foil and refrigerated for a few days before reheating in a hot oven. They can also be frzn for at least 1 month. Cold, stack them on top of one another and wrap tightly in foil and then in a freezer bag. The crepes need no paper between them; they won't stick together when frzn or possibly refrigerated. They thaw at room temperature in about 1 hour, and can be reheated right in the foil without unwrapping.
- This recipe yields 15 crepes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 113 | |
| Calories from Fat 31 | 27% |
| Total Fat 3.45g | 4% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 124mg | 5% |
| Potassium 81mg | 2% |
| Total Carbs 16.04g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.6g | 7% |
| Protein 2.95g | 5% |
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