Monday, June 20, 2011

Meatfree Monday #3 Strawberry Crepes

     Slowly but surely, more people are linking up to Meatfree Mondays. The more people that link up, the bigger my "to try" folder becomes.
     This week, for lack of time, I'm posting a breakfast for dinner idea. Sometimes, I find recipes, or have ideas for breakfast foods, but I just don't have time in the morning to make them. In those cases, we eat breakfast for dinner.
     These crepes, are so good. They had just the right texture and complimented the sweet ricotta filling perfectly.  I actually made them again and used blueberries instead of strawberries. I can't decide which one I like better! A couple of things I like about this recipe is that you can make these the night before if you did want to make them for breakfast, and you can freeze the extras for a super quick breakfast (or dinner) the next time around. I don't know about you, but I don't need 18 crepes to fill me up!
     If you follow my blog, you may have noticed that I've had a lot of strawberry recipes recently. We've been using up the almost five pounds of u-pick strawberries we got at the local berry farm. I think I have one more new recipe to post after this one, so stay tuned for that. It's a delicious honey sweetened strawberry freezer jam! It's so much better than store bought jam!

makes about 18 crepes
Crepes: from Better Homes & Gardens
1-1/2 cups milk
1 cup flour (take out 2 Tbl if using whole wheat)
2 eggs
1 Tbl oil
1/4 tsp salt
(For dessert crepes, omit salt and add 2 Tbl sugar)
Filling: From Joy Bauer

15 oz Ricotta
2 Tbl milk
6 Tbl powdered sugar (or regular)
1/2 tsp vanilla
Strawberries, blueberries, or whatever fruit you want
  • Combine milk, flour, eggs, oil and 1/4 tsp salt. Beat till well mixed. 
  • Heat a lightly greased 6-inch skillet. 
  • Remove skillet from heat and spoon 2 Tablespoons of the batter. Lift and tilt pan to spread batter. 
  • Return to heat, brown on one side only. 
  • Flip pan over onto a paper towel.  
  • Repeat with remaining batter.
  • Prepare ricotta by whisking the ingredients.
  • Place a couple of tablespoons of ricotta on each crepe. Fold the sides in and top with fruit.
  • For freezing: Place two layers of waxed paper between extra crepes to freeze. Let them thaw at room temperature for about an hour before using...or pop them in the microwave for about 30 seconds.
I'm excited to see your Meatfree recipes this week and Stumble my favorites!
The rules?

  1. Link to your Meat Free main dish post, not to your blog's main page
  2. Link back to my Meat Free Monday blog post
  3. Display my Meat Free Monday button on your post
  4. Visit other Linky Party guests
    


3 comments:

  1. I want to live near a u pick farm! I'm so jealous :) My family owns one in North Carolina but that's a tad too far from my home in Pennsylvania. These look fabulous! Thanks for sharing :)

    ReplyDelete
  2. I just commented on Sandra's crepes at Diary of a Stay at Home Mom! They look so good, clearly I am supposed to put crepes on the menu! :-) I'll put your button my blog and link up, thanks!

    ReplyDelete
  3. I'm thinking of making some more this week when we get fresh blueberries. Yum.

    ReplyDelete

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