From EatingWell: January/February 2012
Lightly sweetened ricotta, toasted almonds and a drizzle of apricot jam give these crepes a sophisticated edge. Try them for brunch or dessert.
For wholemeal crepes the soda water made them light and lovely. This is now my crepe recipe.
My hubby and I both thought these would be nicer with a little less ricotta and a little added stewed apple or apricot.
Will definitely make the crepes again and will try the filling again with some fruit on top of the ricotta.
I definitely used store-bought crepes and they were still FABULOUS. I also added some chopped dried apricots for more texture. I will definitely be making these again, and not just because I have nine crepes left in the fridge :)
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