Healthy Crepe with Whipped Lemon Ricotta and Strawberry Sauce for #Brunchweek
The recipe Healthy Crepe with Whipped Lemon Ricottan and Strawberry Sauce for #Brunchweek can be made in roughly 40 minutes. For 81 cents per serving, you get a breakfast that serves 10. One portion of this dish contains roughly 6g of protein, 3g of fat, and a total of 127 calories. 545 people were glad they tried this recipe. This recipe from Food Faith Fitness requires salt, coconut oil, sugar, and whole wheat pastry flour. Mother's Day will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Lemon Poppy Seed Ricotta Scones with Strawberry Sauce, Whipped Basil Ricottan and Strawberry Crostini, and Roasted Strawberry Balsamic Bruschetta with Whipped Ricotta.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup Unsweetened Almond milk
2 tsp Coconut oil, melted
2 Large eggs
1 cup Fat-free Ricotta cheese
1 Tbsp Honey
Juice of ½ a large lemon
½ Tbsp Fresh lemon juice
Zest of 1 large lemon
¼ Cup Reduced-fat Cream cheese
¼ tsp salt
4 cups Fresh strawberries, roughly chopped (420 g)
2 Tbsp Sugar
½ tsp Vanilla extract
½ cup water
1 cup Whole wheat pastry flour
Equipment:
food processor
blender
frying pan
Cooking instruction summary:
To make the whipped ricotta:Put the ricotta cheese, cream cheese, lemon juice and zest, vanilla extract, sugar and honey into a small food processor. Blend until smooth, creamy and well combined.Transfer to a small bowl, cover and refrigerate to let set at least 2 hours.To make the crepes:Place all the crepe ingredients in a blender and blend until well combined.Refrigerate the batter for at least one hour to allow the flour to hydrate. Don't skip this, and the longer the better.To cook the crepes:Lightly spray a crepe pan (or a small pan) with cooking spray and heat to medium heat.Pour a scant ¼ cup of the batter in the middle of heated pan, swirling around so that the batter goes all the way to the outside.Cook until the outside edges become lightly crisp and just begin to roll from the sides, and the underneath is golden brown, about 1 minutes.Gently flip (I used a crepe lifter and then flipped quickly with my fingers so I didn't burn them) and then cook an additional 30-40 seconds on the other side. Repeat with the remaining batter. *To make the strawberry sauce:While the crepes are cooking combine the strawberries and sugar in a large pan on medium heat. Cook until the strawberries begin to soften, about 5-6 minutes, stiring occasionally.Once the strawberries are soft, slightly mash with a fork. Don't mash too much, as you want some texture.Boil an additional 5-7 minutes, until the sauce reduces and slightly thickens.To serve:Fill each crepe with the ricotta filling, roll up and top with strawberry sauce.DEVOUR
Step by step:
To make the whipped ricotta
1. Put the ricotta cheese, cream cheese, lemon juice and zest, vanilla extract, sugar and honey into a small food processor. Blend until smooth, creamy and well combined.
Transfer to a small bowl, cover and refrigerate to let set at least 2 hours.To make the crepes
1. Place all the crepe ingredients in a blender and blend until well combined.Refrigerate the batter for at least one hour to allow the flour to hydrate. Don't skip this, and the longer the better.To cook the crepes:Lightly spray a crepe pan (or a small pan) with cooking spray and heat to medium heat.
2. Pour a scant ¼ cup of the batter in the middle of heated pan, swirling around so that the batter goes all the way to the outside.Cook until the outside edges become lightly crisp and just begin to roll from the sides, and the underneath is golden brown, about 1 minutes.Gently flip (I used a crepe lifter and then flipped quickly with my fingers so I didn't burn them) and then cook an additional 30-40 seconds on the other side. Repeat with the remaining batter. *To make the strawberry sauce:While the crepes are cooking combine the strawberries and sugar in a large pan on medium heat. Cook until the strawberries begin to soften, about 5-6 minutes, stiring occasionally.Once the strawberries are soft, slightly mash with a fork. Don't mash too much, as you want some texture.Boil an additional 5-7 minutes, until the sauce reduces and slightly thickens.To serve:Fill each crepe with the ricotta filling, roll up and top with strawberry sauce.DEVOUR
Nutrition Information:
covered percent of daily need
