Sunday, May 22, 2011
for the tummy
Ricotta filled Crepes with Peach Strawberry sauce
1 1/2 c milk
1 c milk
1 Tbsp oil
mix all ingredients until a all lumps are gone. Place two TBS batter in lightly greased pan and swirl. Cook until lightly browned and flip once. This goes quick so be ready with the filling and topping
1 c fresh ricotta
1 Tbsp honey
Combine and set aside.
Peach Strawberry Sauce
1c fresh or frozen peaches (grilled peaches would put this over the top)
1 c fresh or frozen strawberries
Pulse in food processor until chunky.
Roll the crepes with 1 to 2 tbsp of ricotta in center. Place on the plate and cover with sauce. Eat. Smile.