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Easy Sweet Ricotta Crepes With Berries And Peaches

In a blender or bowl with mixer, combine water, milk, flour, sugar and vanilla. Crack the eggs into a small bowl. Add the eggs to the blender. Blend the mixture until smooth. Pour the batter into a large liquid measuring cup or a bowl, cover and refrigerate for at least 10 minutes. Melt butter and cover the entire surface of a 9-inch crepe pan or nonstick fry pan and place over medium heat. Fill . . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:15

Main Ingredients

1/2 cup water

1/2 cup milk

1 cup all-purpose flour

2 tsp. sugar

1 tsp. vanilla extract

2 eggs melted unsalted butter for greasing pan

1 cup soft ricotta cheese

2 cups sliced strawberries and peaches

chopped fresh mint

chocolate sauce

Preparation

1In a blender or bowl with mixer, combine water, milk, flour, sugar and vanilla.

2Crack the eggs into a small bowl. Add the eggs to the blender.

3Blend the mixture until smooth. Pour the batter into a large liquid measuring cup or a bowl, cover and refrigerate for at least 10 minutes.

4Melt butter and cover the entire surface of a 9-inch crepe pan or nonstick fry pan and place over medium heat.

5Fill a ladle with batter to just below the lip. Pour the batter into the pan. Gently, swirl the pan so the batter covers the entire bottom of the pan. Work quickly, the batter will cook right away and you want the crepe to be evenly flat.

6Once you see the batter cooking, flip and lightly brown the other side.

7Repeat

8Assembly

9Fill your crepes with desired amount of ricotta and gently roll up.

10Top with strawberries, peaches, mint.

11Drizzle with chocolate.

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