Crepes filled with ricotta and creme cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1¾ | cup | Milk |
| 1¼ | cup | All purpose flour |
| 1 | Pinches salt | |
| 16 | ounces | Ricotta cheese |
| 8 | ounces | Cream cheese |
| 2 | tablespoons | Powdered sugar |
| 1 | Egg | |
| ½ | teaspoon | Cinnamon |
| 1 | tablespoon | Grated lemon rind |
| Sour cream | ||
Directions
To make crepes, beat eggs and milk-add flour and salt slowly and beat.
Combine ricotta and creme cheese, egg, cinnamon and lemon rind, mix until smooth.
Place 2 T of cheese mixture on each crepe and roll place crepes into pan, cover with foil when ready to serve, warm in oven on low setting.
Serve with Chambord sauce and sour creme or could also use cherry or blueberry pie filling as sauce
Recipe by: Lakeshore Bed & Breakfast, Grand Haven, Michigan Posted to MC-Recipe Digest by SuzyWert@... on Feb 12, 1998