Creamy Strawberry Crêpes the Editors of Publications International, Ltd.
Creamy Strawberry Crêpes
Makes 5 servings
|4||ounces cream cheese, softened|
|1||cup part-skim ricotta cheese|
|1-1/2||cups chopped fresh or unsweetened frozen strawberries (do not thaw)|
|1/2||cup plus 2 tablespoons no-sugar-added strawberry fruit spread|
|Strawberry halves (optional)|
|Sour cream or créme fraîche (optional)|
|Fresh mint leaves (optional)|
- Prepare Crêpes; set aside. Preheat oven to 350°F. Place cream cheese and vanilla in food processor or blender container; cover and process until smooth. Add ricotta cheese; process until smooth. Stir in chopped strawberries. Spoon 2 heaping tablespoons filling down center of each crêpe; roll up. Place seam side down in lightly oiled or buttered 12X8-inch baking dish. Bake 15 to 18 minutes or until thoroughly heated. Serve warm with fruit spread. Top with strawberry halves and garnish with sour cream and mint leaves, if desired.
|Saturated Fat||10 g|
|Total Fat||17 g|
|Calories from Fat||40 %|
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