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Whole Wheat Apricot Ricotta Crepe

Whole Wheat Apricot Ricotta Crepe

Ingredients

Makes 10 crepes

For Crepes

1/2 cup whole wheat flour

1/2 cup milk

1/4 cup lukewarm water

2 large eggs

1 1/2 tablespoons sugar

1/8 teaspoon kosher salt

For Ricotta Filling

1 15 ounce part skim ricotta cheese

1/2 teaspoon lemon zest

1 1/2 tablespoons honey

For Apricot Filling

1/2 cup dried apricots finely diced

1/4 cup water

1 teaspoon butter

1/4 cup Bonne Maman Apricot Preserves Bonne Maman

2 tablespoons brandy or cognac

2 tablespoons unsalted butter melted

For Brandied Apricot Glaze

1/2 cup Bonne Maman Apricot Preserves

2-3 tablespoons brandy or cognac

Directions

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

For Crepes

In a blender or using a medium bowl with a whisk, combine the flour, milk, water, eggs, butter, sugar and salt. Blend or whisk until well combined and let rest for 30 minutes or cover and refrigerate for up to two days. (This allows the flour to absorb the liquid and for the gluten to relax.)

For Ricotta Filling

In a small bowl combine the ricotta, lemon zest and honey. Stir to combine and refrigerate until ready to assemble.

For Apricot Filling

In a small saucepan combine the diced apricots and water. Heat over medium heat and simmer (stirring constantly) until apricots are softened and water is half evaporated, about 5 minutes. Stir in the butter and apricot preserves and heat through until preserves are melted. Stir in 2 tablespoons brandy/cognac and cook for 1-2 minutes. Taste -- to see if it needs more brandy/cognac and add as necessary. (Brandy/cognac shouldn't be a dominant flavor, but rather an enhancer.) Set Aside.

For Apricot Glaze

Add apricot preserves to a small bowl and microwave for 1 minute or until liquidy. Add the brandy/cognac and stir to combine. Set aside.

Cook The Crepes with a nonstick pan or crepe pan

Place the pan over medium heat and coat the pan with a little unsalted butter. Pour about 2 tablespoons of the batter into the pan, lifting and swirling so that the batter coats the bottom of the pan, forming a thin, even layer. Cook until top is set and underside is golden. Flip the crepe using a spatula or your fingers. (I used a combination of both) and cook on the other side until lightly browned. Transfer to a plate and continue making crepes

Assemble Crepes

Lay a crepe on a flat surface. Add 2 tablespoons of ricotta filling in a line down the center of the crepe. Top with a few teaspoons Apricot Filling. Roll the crepe around the filling and serve with a few teaspoons of Apricot Glaze.

MAKE AHEAD: If you want to prepare the crepes ahead of time -- you can. Cook them as instructed, then transfer the crepes to a wire rack to cool completely. Stack the crepes, inserting a piece of was paper between them, so they don't stick. Store in a zip top freezer bag and freeze for up to one month. Thaw before reheating. Crepes can be re-heated in the microwave or in a low oven. <br>TIME SAVER: If you want to skip the Apricot Filling, just double the amount of the Apricot Glaze and use it as the filling and topping for the crepes</br>
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