Crepes with Ricotta Cheese

IMG_4371

This recipe and story courtesy of my awesome sister Oksana: I recently returned from a trip to the Big Island (Hawaii).  One of my best friends (Kristina) lives there so I packed up the kids and flew to see her.  (I’m kidding.  I wish it was that easy.  Actually, a lot of thought and labor went into preparing for this trip).  There, we got to try a lot of different tropical fruits that they eat everyday!  What a luxury!  We tried: white pineapple (yes, have you even heard of such a fruit?), star fruit, avocado, mango, papaya, rollinia, abiu, and apple-bananas.  That’s the beauty of visiting the locals when traveling: you get to eat the gems of their place and go where the locals go.  We swam a lot and ate a lot.  On of the many breakfast feasts, Kristina’s friend, Lana, made us these glorious crepes.  We almost died and went to crepe heaven!  The crepes are so delicate and the filling, so creamy!  I haven’t been home a week, and I already made these twice!  Yep, they are that good.  This recipe can be easily doubled, tripled, quadrupled (if you must!) because it stores so well in the refrigerator.  If you love crepes, you will absolutely love these.

Ingredients
  • Ingredients for Crepes
  • 2 eggs
  • 1½ cups milk
  • ⅛ cup sugar
  • ¼ teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • Ingredients for filling
  • 16 ounces ricotta cheese
  • 2 tablespoons sugar
Instructions
  1. Place 2 eggs, 1½ cups milk, ⅛ cup sugar, ¼ teaspoon salt, 3 tablespoons vegetable oil, 1 teaspoon vanilla extract, and 1 cup flour into blender and blend until smooth.
  2. Preheat an 8-in non-stick skillet over medium-high heat. Once skillet is hot, spray with non-stick cooking spray (I used Coconut Cooking Spray) and ladle 2-3 tablespoons of batter onto skillet while tilting the pan in a circular motion, allowing batter to cover the surface evenly. Cook the crepe for 20-30 seconds. With a thin spatula, loosen the crepe, turn and allow the other side to get lightly golden (about 20 seconds).IMG_4361IMG_4342IMG_4343
  3. Stack crepes onto a clean plate. Continue until no more batter is left.IMG_4353
  4. Prepare the ricotta filling by mixing together 16 ounces ricotta cheese and 2 tablespoons sugar.
  5. Take a crepe and lay it out onto a flat surface. Take a teaspoon of the filling and place it in the middle of the crepe. Spread the filling out all over the crepe. Roll up the crepe and place it into a pyrex dish. Repeat with remaining crepes and filling.IMG_4354IMG_4355IMG_4356IMG_4359
  6. *At this point, you may store crepes, covered in the refrigerator up to 3 days. Once you are ready to serve them:
  7. Heat a splash of oil (I used Avocado Oil) in a non-stick skillet over medium heat. Place desired amount of filled crepes onto skillet and let them slightly brown on one side (4-5 minutes). Turn crepes over to heat through (1-2 minutes).IMG_4365IMG_4372
  8. Turn crepes out onto serving dish. Serve this alongside fresh fruit, honey, sour cream, or whatever your heart desires!
For Easy Printing
Crepes with Ricotta Cheese
Ingredients
  • Ingredients for Crepes
  • 2 eggs
  • 1½ cups milk
  • ⅛ cup sugar
  • ¼ teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • Ingredients for filling
  • 16 ounces ricotta cheese
  • 2 tablespoons sugar
Instructions
  1. Place 2 eggs, 1½ cups milk, ⅛ cup sugar, ¼ teaspoon salt, 3 tablespoons vegetable oil, 1 teaspoon vanilla extract, and 1 cup flour into blender and blend until smooth.
  2. Preheat an 8-in non-stick skillet over medium-high heat. Once skillet is hot, spray with non-stick cooking spray (I used Coconut Cooking Spray) and ladle 2-3 tablespoons of batter onto skillet while tilting the pan in a circular motion, allowing batter to cover the surface evenly. Cook the crepe for 20-30 seconds. With a thin spatula, loosen the crepe, turn and allow the other side to get lightly golden (about 20 seconds).
  3. Stack crepes onto a clean plate. Continue until no more batter is left.
  4. Prepare the ricotta filling by mixing together 16 ounces ricotta cheese and 2 tablespoons sugar.
  5. Take a crepe and lay it out onto a flat surface. Take a teaspoon of the filling and place it in the middle of the crepe. Spread the filling out all over the crepe. Roll up the crepe and place it into a pyrex dish. Repeat with remaining crepes and filling.
  6. *At this point, you may store crepes, covered in the refrigerator up to 3 days. Once you are ready to serve them:
  7. Heat a splash of oil (I used Avocado Oil) in a non-stick skillet over medium heat. Place desired amount of filled crepes onto skillet and let them slightly brown on one side (4-5 minutes). Turn crepes over to heat through (1-2 minutes).
  8. Turn crepes out onto serving dish. Serve this alongside fresh fruit, honey, sour cream, or whatever your heart desires!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: