A light dessert to enjoy, light crepes with strawberries and cheese. They taste like normal crepes but this light recipe will let you eat without remorse.
Learn more about Melissa Veytia
Ingredients8 portions
Preparation
In a medium bowl, beat the eggs until smooth. Add milk, salt, oil and flour. Beat well until it looks like a light hot cakes style mix.
Heat a tablespoon of oil in a pan with teflon.
Pour 3 tablespoons of the mixture into the pan and immediately tilt and rotate to spread the entire mixture evenly.
Cook until the edges are brown and the top is firm to the touch.
Loosen the edges and flip the crepe. Cook for 15 or 20 seconds longer and remove from heat. Repeat this process for the other crepes.
To keep the crepes warm, cover them with a plate on top and a kitchen towel.
Combine ricotta cheese, sugar, lemon zest and cinnamon in a medium bowl and mix well.
On a flat surface, place a crepe and spread a spoonful of the cheese filling and finally 2 tablespoons of strawberries and fold in 4.
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