Crepes with Point Reyes Original Blue, Ricotta, Strawberries & Chocolate Recipe
Browse:
Advanced Search
My Recipe Box
May We Recommend
Cranberry Chutney
My Recipes
My Menu
My Shopping List
+Add to Shopping List
+ Add All Crepes with Point Reyes Original Blue, Ricotta, Strawberries & Chocolate Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Crepes with Point Reyes Original Blue, Ricotta, Strawberries & Chocolate
Rate this Recipe
Serves 16
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Filling:
1 cup ricotta cheese
1/4 cup honey
2 ounces Point Reyes Original Blue, finely crumbled
Pinch of salt
Assembly:
4 tablespoons butter, melted
Sliced strawberries as needed
Chocolate sauce
Directions:
DIRECTIONS
Make crepes: In a blender, combine all of the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Combine filling ingredients in a small bowl.
To assemble: Divide filling equally among crepes. You want 1-2 tablespoons filling per crepe. Fold crepe in half then in half again, gently pressing down to spread filling out from the center just a bit. Place filled crepes on a buttered sheet pan or in a baking dish. Brush the tops with a little more butter and bake for about 10 minutes at 325 degrees until warm. Top with sliced strawberries and a drizzle of chocolate sauce and serve.
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Crepes with Point Reyes Original Blue, Ricotta, Strawberries & Chocolate
Serves 16
Ingredients:
Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Filling:
1 cup ricotta cheese
1/4 cup honey
2 ounces Point Reyes Original Blue, finely crumbled
Pinch of salt
Assembly:
4 tablespoons butter, melted
Sliced strawberries as needed
Chocolate sauce
Directions:
DIRECTIONS
Make crepes: In a blender, combine all of the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Combine filling ingredients in a small bowl.
To assemble: Divide filling equally among crepes. You want 1-2 tablespoons filling per crepe. Fold crepe in half then in half again, gently pressing down to spread filling out from the center just a bit. Place filled crepes on a buttered sheet pan or in a baking dish. Brush the tops with a little more butter and bake for about 10 minutes at 325 degrees until warm. Top with sliced strawberries and a drizzle of chocolate sauce and serve.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
