Cinnamon Ricotta Crepe Filling Recipes

CREPES WITH RICOTTA FILLING

Steps:

• Slightly beat the eggs.
• Add the milk, water, sugar and salt to the beaten egg.
• Combine the flour and the baking powder and sift into the egg mixture.
• Add 2 tbsp. melted butter.
• Whisk together the batter ingredients until 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, flip it over and cook another 30 seconds.
• Remove to a plate.
• Repeat with the rest of the batter.
• Preheat oven to 350 degrees F.
• Combine ricotta, 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 minutes or until warmed through.
• Dot the crepes with butter and cover with foil.
• Serve with maple syrup or blueberry sauce (see separate recipe for wild blueberry sauce).

CINNAMON ROLL CREPES

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 RICOTTA CREPE FILLING

Steps:

• Mix all ingredients together.

SWEET PEACH CREPE FILLING

Steps:

• Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
• Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
• Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
• While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
• Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

SOUTH BEACH DIET BREAKFAST CREPES WITH RICOTTA COCOA FILLING

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.

KRISTEN'S BROWN SUGAR CREPE FILLING

Steps:

• Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.

RICOTTA-MASCARPONE CREPE FILLING

Steps:

• Whisk together cheeses and sugar in a bowl. Store, refrigerated in an airtight container, up to 2 days.