Ricotta Stuffed Crepes with Diced Peaches


Serves 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 tsp sugar
1⁄8 tsp salt
1 egg
1⁄2 c nonfat milk
1 tbsp butter (melted)
1⁄8 tsp almond extract
cooking spray
3⁄4 c part-skim ricotta cheese
fresh mint leaves

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.