Cinnamon Breakfast Ricotta CrÈme Recipes

CINNAMON ROLL CREPES

Cinnamon Roll Crepes image

Provided by Bobby Flay

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
4 tablespoons unsalted butter
1/2 cup light brown or light muscovado sugar
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
8 ounces cream cheese, at room temperature
1/4 cup cold heavy cream
2 tablespoons confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest, plus more for the top

Steps:

For the crepes: Combine the milk, flour, granulated sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
For the cinnamon rum sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, rum and cinnamon and cook, stirring occasionally, until the sugar melts. Stir in 2 tablespoons water and cook a few more minutes. Set aside and keep warm.
For the filling: Combine the cream cheese, cream, confectioners' sugar, vanilla and orange zest in a stand mixer with a whisk attachment and whisk until light and fluffy.
Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
Place a crepe on a flat surface with the browner side down. Smear 3 to 4 tablespoons filling across the crepe slightly off center and a few inches from the bottom (facing you), fold the bottom up over the filling and then roll the crepe tightly. Place seam-side down on a plate or platter and repeat with the remaining crepes and filling. Spoon the sauce over the crepes, dust with confectioners' sugar and scatter some orange zest on top. Serve immediately.

CINNAMON BREAKFAST RICOTTA CRÈME

CINNAMON BREAKFAST RICOTTA CRÈME image

Categories Breakfast Low Carb Cottage Cheese

Number Of Ingredients 4

Ingredients

1 cup(s) cheese, ricotta, part-skim
1/4 teaspoon cinnamon, ground
1/4 teaspoon vanilla extract
2 sugar substitute

Steps:

Mix all of the ingredients together in a small microwave-safe bowl. Cover with waxed paper. Put in microwave and cook until warm. Enjoy immediately.

SOUTH BEACH DIET BREAKFAST CREPES WITH RICOTTA COCOA FILLING

South Beach Diet Breakfast Crepes With Ricotta Cocoa Filling image

A sweet and filling breakfast for the low carb dieter. For those following the South Beach Diet, this is Phase I friendly. This recipe is adapted from an online SBD forum.

Provided by TheDancingCook

Categories Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup part-skim ricotta cheese
1 dash ground cinnamon
1 g sugar substitute
1/8-1/4 teaspoon cocoa powder
2 eggs
2 tablespoons part-skim ricotta cheese
1/2 teaspoon ground cinnamon or 1 dash nutmeg
1 1/2 teaspoons vanilla extract
1 (1 g) packet sugar substitute

Steps:

For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
Spray a small skillet, crepe or omelette pan with non stick cooking spray.
Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
Meanwhile, combine together the crepe filling ingredients.
Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
*You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
*Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.

CINNAMON RICOTTA CREPE FILLING

Cinnamon Ricotta Crepe Filling image

I made up this recipe while making crepes for a dinner party. I needed a simple sweet ricotta filling.

Provided by unicornbeauty

Categories Breakfast

Time 5m

Yield 15 ounces, 10-15 serving(s)

Number Of Ingredients 3

Ingredients

1 (15 ounce) container whole milk ricotta cheese
3 tablespoons sugar
1 tablespoon cinnamon

Steps:

Mix all ingredients together.

Nutrition Facts : Calories 90.4, Fat 5.5, SaturatedFat 3.5, Cholesterol 21.7, Sodium 35.9, Carbohydrate 5.6, Fiber 0.4, Sugar 3.9, Protein 4.8

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