Lemon Ricotta Cheese Stuffed French Toast Crepes with Vanilla Stewed Strawberries

If you want to add more American recipes to your recipe box, Lemon Ricotta Cheese Stuffed French Toast Crepes with Vanilla Stewed Strawberries might be a recipe you should try. Watching your figure? This lacto ovo vegetarian recipe has 554 calories, 22g of protein, and 22g of fat per serving. This recipe serves 4. For $3.91 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 1 hour. If you have salt, honey, powdered sugar, and a few other ingredients on hand, you can make it. This recipe from Half Baked Harvest has 6424 fans. With a spoonacular score of 68%, this dish is pretty good. Try Cream Cheese-stuffed Lemon French Toast With Strawberries, Lemon Mascarpone Stuffed Vanilla Bean French Toast With Raspberry Sauce, and Flat bread French Toast with Ricotta, Honey and Strawberries for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.In a medium bowl stir together the ricotta cheese, cream cheese, powdered sugar, 1 egg, lemon zest and 1 teaspoon vanilla extract until smooth. You may want to use a hand mixer for quicker mixing. Lay a crepe flat on the counter and spread 1-2 tablespoons of the ricotta mixture on the end 1/3 of the crepe. Roll the crepe up and place it in a 9x13 inch baking dish. Repeat with the remaining crepes and ricotta filling. In a bowl whisk together the milk, 3 eggs, 1 tablespoon vanilla extract, cinnamon (if using) and a pinch of salt. Pour the egg mixture over the crepes and turn the crepes so that all the egg mixture is covering the crepes. At this point, you can cover the dish and place it in the fridge overnight or continue on.Melt 2 tablespoon butter in a large nonstick skillet over medium-high heat. Add 2-4 crepes to the skillet. Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat on the other side. I turned my crepes about 3 times per crepe. Divide the French Toast Crepes among plates and serve with coconut whipped cream and the vanilla stewed strawberries (below). Dust with powdered sugar and SERVE warm!Add the strawberries, honey, water and vanilla bean seeds + the reserved pod to a medium size sauce pot. Place the pot on the stove over medium high heat and bring to a boil, reduce the heat to a simmer and simmer for about 8 minutes. Using a slotted spoon scoop out the strawberries, leaving the liquid in the pot. Bring the liquid to a boil and boil until it reduces to about 1/3 or 1/4 cup. Turn the heat off and add the strawberries. Serve warm with the crepes.

 

Step by step:

1. Add butter to a small saucepan and heat over medium heat.

2. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside.

3. Combine all the remaining ingredients in a blender or food processor.

4. Add the browned butter and pulse for 30 seconds or until well combined.

5. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

6. Heat a 12 inch non-stick pan.

7. Add butter or cooking spray (I like to use cooking spray) to coat.

8. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.In a medium bowl stir together the ricotta cheese, cream cheese, powdered sugar, 1 egg, lemon zest and 1 teaspoon vanilla extract until smooth. You may want to use a hand mixer for quicker mixing. Lay a crepe flat on the counter and spread 1-2 tablespoons of the ricotta mixture on the end 1/3 of the crepe.

9. Roll the crepe up and place it in a 9x13 inch baking dish. Repeat with the remaining crepes and ricotta filling. In a bowl whisk together the milk, 3 eggs, 1 tablespoon vanilla extract, cinnamon (if using) and a pinch of salt.

10. Pour the egg mixture over the crepes and turn the crepes so that all the egg mixture is covering the crepes. At this point, you can cover the dish and place it in the fridge overnight or continue on.Melt 2 tablespoon butter in a large nonstick skillet over medium-high heat.

11. Add 2-4 crepes to the skillet. Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat on the other side. I turned my crepes about 3 times per crepe. Divide the French Toast Crepes among plates and serve with coconut whipped cream and the vanilla stewed strawberries (below). Dust with powdered sugar and SERVE warm!

12. Add the strawberries, honey, water and vanilla bean seeds + the reserved pod to a medium size sauce pot.

13. Place the pot on the stove over medium high heat and bring to a boil, reduce the heat to a simmer and simmer for about 8 minutes. Using a slotted spoon scoop out the strawberries, leaving the liquid in the pot. Bring the liquid to a boil and boil until it reduces to about 1/3 or 1/4 cup. Turn the heat off and add the strawberries.

14. Serve warm with the crepes.

Nutrition Information:

covered percent of daily need