Ricotta Stuffed Crepes with Diced Peaches
|Prep time||20 minutes|
These paper-thin pancakes can be whipped up quickly for an impressive breakfast or dessert. Switch up the recipe by swapping Libby’s® Peach Slices for Libby’s® Sliced Pears.
Serving note: this recipe will serve 3 people (2 crepes each) or 6 people (1 crepe each.)
- 1⁄2 c all-purpose flour
- 1⁄2 c whole wheat pastry flour
- 2 t sugar
- 1⁄8 t salt
- 1 egg
- 1⁄2 c nonfat milk
- 1 T Butter, melted
- 1⁄8 t almond extract
- Cooking spray
- 3⁄4 c part-skim ricotta cheese
- 10 oz Libby’s® Peach Slices
- Fresh Mint Leaves
In a small bowl, whisk together flours, sugar, salt, egg, milk, butter and almond extract. Chill in refrigerator for at least 20 minutes.
Prepare a small (7-inch) skillet with cooking spray and place over medium heat. When heated, pour a few tablespoons of batter quickly into skillet, lifting and turning to spread a very thin layer that completely covers the bottom of pan. Cook for a few minutes and then flip with spatula or a fork. Cook for another minute and remove from pan. Repeat, spraying pan with cooking spray between each crepe, until batter is gone. This will make about six 6-inch crepes.
In a small bowl, whisk together ricotta cheese and 6 oz. of peaches. For each crepe, spoon 2 tablespoons of peach ricotta on one half of crepe. Fold crepe in half and fold in half again. Repeat with remaining crepes. Top with remaining fruit and serve with fresh mint leaves.
Credit: Deanna Segrave-Daly, RD, LDN