Cherry Reduction Spiked Ricotta Crepes

1. 1

   In a bowl, whisk eggs and milk.

2. 2

   In a separate bowl, mix flour, salt, 1 t cinnamon, and 1 t nutmeg.

3. 3

   Add the wet ingredients into the dry and mix well (the batter should be the consistency of eggnog).

4. 4

   Heat a small, non-stick pan (~7.5 in) over medium-high heat and spray with cooking spray.

5. 5

   Using a ~2 oz ladle, pour batter into pan and swirl it around, so it coats the entire pan; cook ~40 seconds per side (flipping once); remove crepe and repeat with remaining batter.

6. 6

   Pit the cherries using a cherry pitter. If you don't have one-no worries! Use a small pastry tip (I used #802-it's written on the tip)-put it on your index finger and press the pointed end into the cherry-the pit will pop right out of the back!

7. 7

   Add cherries, vinegar, sugar, 1.5 t cinnamon, and 1 t nutmeg, to a small sauce pan, over medium heat; reduce the vinegar-slowly (you may have to turn the heat down to medium-low or low), until it thickens; remove from heat.

8. 8

   Add the cherry mixture to the ricotta, reserving 8 of the cherries for garnish. Fill each crepe with the ricotta mixture and roll the crepes up; top with reserved cherries and enjoy!

* Per serving · 4 servings · Values may vary.