Oatmeal Crepes With Strawberries Ricotta Recipes

STRAWBERRY RICOTTA CREPES

Steps:

• For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and melted butter in a blender. Blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
• For the filling: Combine the sliced strawberries and 2 tablespoons of honey in a medium bowl. Refrigerate 30 minutes, if time allows.
• Beat the drained fresh ricotta with the remaining 3 tablespoons honey, mint and lemon zest in a medium bowl with a wooden spoon until light and smooth.
• Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
• Fill the crepes with the ricotta mixture and roll up. Spoon the strawberries over the crepes. Dust with the confectioners' sugar.

STRAWBERRY-FILLED RICOTTA CREPES

Steps:

• Combine milk, flour, ricotta cheese, eggs, sugar, vanilla, salt, and almond extract in a blender; process until smooth. Let sit for 15 minutes, or cover and refrigerate for 1 hour or longer.
• Heat an 8-inch omelette pan over medium heat for 1 to 2 minutes. Lightly spray the hot pan with nonstick spray and melt a little butter in it. Pour 1/3 cup batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface and part of the sides are coated. Cook until top surface is dry and the edges release easily with the tip of a pairing knife; this will happen quickly.
• Place 2 tablespoons sliced strawberries directly in the center of each crepe while still in the pan. Fold crepe into quarters and transfer to a plate to serve. Cook remaining batter the same way; be sure to stir the batter each time because it settles quickly.

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

OATMEAL CREPES WITH STRAWBERRIES & RICOTTA

Steps:

• CREPES:.
• Combine all ingredients for crepes, except melted butter, in a blender. Process at high speed until smooth. Let batter stand for 10-15 minutes. Add melted butter and resume blending until smooth.
• Heat a crepe pan or 8-inch nonstick skillet over medium-high heat. Grease pan with melted butter. Pour in 2 tablespoons of the crepe batter, swirling the batter around the pan to coat the bottom. Cook crepe until golden brown. Flip crepe and cook until golden spots appear, about 15 seconds. Transfer crepe to parchment-lined ovenproof plate. Repeat with remaining batter, placing a sheet of paper towel between crepes. Cover tightly with foil, and keep warm in a 350F oven.
• FILLING:.
• Combine ricotta and jam in a small bowl. Microwave for 15-20 seconds; reserve.
• SAUCE:
• Combine jam, orange juice, in a large measuring cup. Microwave for 20 seconds to heat; stir well.
• ASSEMBLY:.
• Place crepes on work surface. Spread 2 tablespoons of filling down center of each crepe, roll up. Repeat with remaining crepes. Place 2 crepes on each plate and drizzle with warm sauce. Top with strawberries and icing sugar, if desired.
• TIPS:.
• Make crepes 1 day ahead, wrap well and refrigerate or freeze and keep for up to 1 month. Thaw crepes in refrigerator. To reheat, cover with foil, and heat in 350F oven for 15 minutes. Then continue with recipe from filling directions.
• Use Smuckers Pure Jam in recipes to add real-fruit flavor and a touch of sweetness!