Sweetened Ricotta & Apricot Crepes Recipe

Name: Sweetened Ricotta & Apricot Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 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.; To Make Ahead: 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

Servings: persons

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)
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.
To Make Ahead: 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

1
["Directions", "", "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 200u00b0F 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.", "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."]

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Sweetened Ricotta & Apricot Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweetened Ricotta & Apricot Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions