Dessert Crepes with Ricotta Cream and Raspberries
- 2 cups flour
- 1/2 teaspoon salt
- 1/3 cup sugar (1 teaspoon for savory)
- 5 eggs
- 2 cups milk
- 1/2 cup (4 ounces) butter, melted
- 3/4 cup part skim milk ricotta
- 6 ounces cream cheese
- 1/3 cup powdered sugar
- zest of 1/4 of an orange
- 3/4 teaspoon vanilla extract
- 1/4 cup sugar
- 3/4 teaspoon cornstarch
- 12 ounces frozen raspberries
- zest of half an orange
- juice from one small orange
- This recipe is vegetarian
- Produce
- Orange, zest of (3/4)
- Orange, juice from small (1)
- Raspberries, frozen (12 ounces)
- Cooking & Baking
- 3 cup sugar (1 teaspoon (1)
- Cornstarch (3/4 teaspoon)
- Flour (2 cups)
- Powdered sugar (1/3 cup)
- Salt (1/2 teaspoon)
- Sugar (1/4 cup)
- Vanilla extract (3/4 teaspoon)
- Dairy
- Butter (1/2 cup)
- Cream cheese (6 ounces)
- Milk (2 cups)
- Milk ricotta, part skim (3/4 cup)
- Refrigerated
- Eggs (5)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published February 28, 2011 (1 year ago).
35 people saved this recipe.
