halfbakedharvest4.3
Lemon Ricotta Cheese Stuffed French Toast Crepes with Vanilla Stewed Strawberries.
Normally I am all about crepes and chocolate, but I have really been inspired by color lately. Meaning I have come up with recipe ideas based on a color palate. No joke. I know it sounds a little crazy, but FYI, it is totally working.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●food processor
- ●whisk
- ●pan
- ●cutting board
- ●bowl
- ●baking dish
- ●skillet
- ●pot
- ●stove
- ●sauce pot
📝 Preparation Steps
1
Crepes
2
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.
butter3 tablespoonsbutter (for the pan)
3
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.
butter3 tablespoonsbutter (for the pan)
4
To assemble the French Toast Crepes
5
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.
cream cheese (softened)4 ouncespowdered sugarlemon (zest or more to your taste)1/2
6
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.
7
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.
large eggs2whole eggs (divided)4cinnamon (optional)1 teaspoonpinch of salt
8
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 | https://www.halfbakedharvest.com/coffee-caramelized-croissant-french-toast-sticks/] and the vanilla stewed strawberries (below). Dust with powdered sugar and SERVE warm!
butter3 tablespoonsbutter (for the pan)strawberries (quartered)3 cupsfresh berriespowdered sugar
9
Vanilla Stewed Strawberries
strawberries (quartered)3 cupsfresh berries
10
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.
strawberries (quartered)3 cupsfresh berriesvanilla bean (seed removed)1
Nutrition Facts
calories
963 kcal
fat Content
30 g
serving Size
4 g
fiber Content
4 g
sugar Content
22 g
sodium Content
429 mg
protein Content
19 g
cholesterol Content
245 mg
carbohydrate Content
41 g
saturated Fat Content
16 g
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