Ricotta Stuffed Crepes with Diced Peaches
Serves 3 people (2 crepes each) or 6 people (1 crepe each)
Whisk together flours, sugar, salt, egg, milk, butter and almond extract in small bowl. Chill in refrigerator for at least 20 minutes.
Prepare 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.
Whisk together ricotta cheese and 6 oz. Libby’s® Peach Slices in small bowl. 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 Libby’s® Peach Slices and serve with fresh mint leaves.
Switch up the recipe by swapping Libby’s® Peach Slices for Libby’s® Sliced Pears.