Crepes With Cheese Blintz and Fresh Strawberries

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READY IN: 30mins
SERVES: 6
YIELD: 12 crepes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Create filling and toppings first.
  • BLINTZ: Combine ricotta and sweetener. Cover and place in fridge.
  • TOPPING: Combine sour cream and sweetener. Cover and place in fridge.
  • FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge.
  • CREPES: Combine all crepe ingredients with a whisk until smooth.
  • Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat.
  • Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
  • Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe.
  • Fold in ends, then sides, roll.
  • Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!
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