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Sweetened Ricotta & Apricot Crepes

January/February 2012

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Lightly sweetened ricotta, toasted almonds and a drizzle of apricot jam give these crepes a sophisticated edge. Try them for brunch or dessert.


Sweetened Ricotta & Apricot Crepes

Makes: 6 crepes

Active Time:

Total Time:

Ingredients

  • 1/2 cup whole-wheat flour, preferably white whole-wheat (see Tip)
  • 1/2 cup all-purpose flour
  • 1 teaspoon plus 1 tablespoon sugar, divided
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup low-fat milk
  • 2 teaspoons canola oil or melted butter
  • 1/2 cup seltzer water
  • 1 1/4 cups part-skim ricotta
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons apricot jam
  • 1 tablespoon water
  • 6 tablespoons toasted sliced almonds (see Tip)

Preparation

  1. Process whole-wheat flour, all-purpose flour, 1 teaspoon sugar, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
  2. Slowly whisk in seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
  3. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
  4. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven.
  5. Stir ricotta, vanilla and remaining 1 tablespoon sugar together in a small bowl. Combine apricot jam and water together in a small saucepan. Cook over medium heat until hot and bubbling; remove from the heat.
  6. To assemble, place a crepe on a clean cutting board. Spread about 3 tablespoons of the ricotta mixture in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon almonds. Fold in the sides to make a square shape, leaving a “window” in the center. Press down on the corners, as necessary, to help keep the crepe folded. Drizzle a tablespoon of the hot jam on top. Repeat with the remaining crepes and filling.

Tips & Notes

  • Make Ahead Tip: To make ahead: Prepare the batter through Step 1 and refrigerate for up to 12 hours; refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 291 calories; 11 g fat (4 g sat, 5 g mono); 110 mg cholesterol; 35 g carbohydrates; 11 g added sugars; 13 g protein; 2 g fiber; 214 mg sodium; 210 mg potassium.

Nutrition Bonus: Calcium (20% daily value), Iron (16% dv)

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 carbohydrate (ither), 1 medium-fat meat, 1 fat


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