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Breakfast Recipes pg 2PANCAKE & CREPE RECIPES >>> >  Crepes, Dried Plum & Ricotta Crepes


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Prep Time: 20 Minutes
Cook/Bake Time: 15 Minutes
Servings: 8

• No-stick cooking spray
• 1 1/4 cups part skim ricotta cheese
• 2 tablespoons plus 1 teaspoon sugar, divided
• 1 large egg, slightly beaten
• 1/2 teaspoon grated lemon zest
• 8 prepared or homemade crêpes (see recipe below)
• 1 cup (6 ounces) finely chopped dried plums
• 1 tablespoon butter, melted
• 1/4 teaspoon ground cinnamon

Heat oven to 350ºF.

Coat 9 x 13-inch baking dish with cooking spray; set aside.

In small bowl, mix together ricotta cheese, 2 tablespoons of the sugar, the egg and lemon zest.
Spoon 2 heaping tablespoons down the center of each crêpe.

Top with 2 tablespoons dried plums.
Roll into a cylinder shape.

Place crêpes in prepared dish.
Brush with butter.

Combine cinnamon and remaining 1 teaspoon sugar.
Sprinkle mixture evenly over crêpes.

Bake 15 minutes or until heated through. Serve warm.

In large bowl, whisk together 1 cup all-purpose flour, 1 cup milk, 2 eggs, 1/3 cup water, 2 tablespoons melted butter, 1 tablespoon granulated sugar and 1 teaspoon vanilla extract.
Cover; refrigerate 2 hours or overnight.
Remove batter from refrigerator and stir well.
Heat an 8-inch crepe pan (or other flat-bottomed nonstick pan) over medium-high heat.
Brush with melted butter. Add enough batter to cover bottom of pan with a thin layer, approximately 3 tablespoons. Swirl pan to evenly distribute batter.
When edges begin to brown and top of crepe is dry, flip over. Lightly brown opposite side.
Turn out onto paper towel-lined baking sheet to cool.

Nutritional Information (per serving)
Calories  271 
Cholesterol  105mg 
% of Calories from Fat  33% 
Fat  10g 
Sodium  134mg 
Carbohydrates  36g 
Protein  10g 
Fiber  2g 

California Dried Plum Board -


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