Ricotta Stuffed Crepes with Strawberries and Chocolate Sauce
3/4 cup ricotta
2 tbsp sugar
8-12 inch prepared crepes (see recipe below)
4 cups strawberries, sliced
chocolate sauce
Directions:
Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.
Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.
Basic Crepe Recipe:
1 cup all purpose flour
1 1/2 cups water
3 eggs
Salt
Oil
Directions:
In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/stuffed-crepes-recipe/index.html