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Italian Strawberry Dessert Crepes

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Recipe

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Yield

8 servings

Prep

15 min

Cook

10 min

Ready

25 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
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1 ½ cups all-purpose flour
sifted
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2 large eggs
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2 each egg yolks
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2 cups milk
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1 tablespoon sugar
granulated
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1 pinch salt
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pound ricotta cheese
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¼ cup sugar
granulated
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1 teaspoon vanilla extract
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1 pint strawberries
hulled, crushed
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1 x powdered sugar
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
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355 ml all-purpose flour
sifted
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2 large eggs
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2 each egg yolks
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473 ml milk
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15 ml sugar
granulated
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1 pinch salt
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302.4 g ricotta cheese
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59 ml sugar
granulated
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5 ml vanilla extract
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473 ml strawberries
hulled, crushed
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1 x powdered sugar
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Directions

Melt butter in top of a double boiler over hot, not boiling water.

In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk, granulated sugar (1tablespoon), and salt.

Blend well.

Heat a 6 inch skillet or crepe pan and brush it with melted butter.

Pour in about 3 tablespoons of the batter and tilt the pan to spread batter over entire bottom.

Cook on both sides.

Stack crepes as they are cooked.

Cover them with wax paper until they are to be filled.

To make filling, cream the ricotta with the granulated sugar and vanilla.

Add strawberries and mix gently.

Spoon some of the mixture down the center of each crepe and roll up the crepe.

Sprinkle the rolled crepes with confectioner's sugar.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 25537% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 95mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 21g
Vitamin A 9% Vitamin C 0%
Calcium 16% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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