Lemon Ricotta Cheese Stuffed French Toast Crepes
Ingredients
Crepes
-
2
large
eggs
-
¾
cup
milk
-
1
cup
white whole wheat flour
-
3
tablespoons
butter
-
¼
teaspoon
salt
-
½
cup
water
Filling
-
1½
cups
whole milk ricotta cheese
-
4
ounces
cream cheese
-
3
tablespoons
powdered sugar
-
4
whole
eggs
-
½
lemon
zest
-
1
tablespoon
vanilla extract
-
1½
cups
milk
-
1
teaspoon
cinnamon
-
pinch
salt
-
butter
for the pan
Vanilla Stewed Strawberries
-
3
cups
strawberries
-
2-4
tablespoons
honey
-
¼
cup
water
-
1
vanilla bean
seed removed
For Serving
-
coconut whipped cream
-
powdered sugar
-
fresh berries
Instructions
- Prepare the browned butter in a saucepan and set aside.
- Blend the remaining crepe ingredients with the browned butter and refrigerate the batter for 30 minutes.
- Cook the crepes in a non-stick pan, flipping until both sides are golden and set aside to cool.
- Mix the filling ingredients in a bowl until smooth and spread on the crepes before rolling them up.
- Whisk together the egg mixture and pour over the rolled crepes in a baking dish.
- Cook the crepes in a skillet until browned on both sides.
- For the strawberries, simmer them with honey, water, and vanilla until softened, then reduce the liquid.
- Serve the crepes warm with stewed strawberries and toppings.
Nutrition Facts (estimated)
Servings
6
Calories
963
Total fat
40g
Total carbohydrates
100g
Total protein
25g
Sodium
400mg
Cholesterol
250mg
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