Crepes Filled With Cheese And Strawberries
|Eggs||3 , beaten|
|Flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
|Sugar||1⁄2 Cup (8 tbs)|
|Ricotta cheese||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Lemon rind||1⁄2 Teaspoon|
Prepare the crepes by blending together all the ingredients in a bowl and beating well.
Cover and refrigerate for one to two hours.
Meanwhile, wash and stem the strawberries.
Reserve a few whole berries for the garnish.
Slice the rest and mix with the sugar.
In a separate bowl beat the ricotta cheese with the sugar.
Stir in the cream and lemon rind, mixing well.
Combine the strawberry and cheese mixture to make a smooth filling.
Use a crepe pan to prepare ten to fifteen crepes.
Fill them with the berry and cheese mixture and roll.
Decorate the tops with some of the filling.
Serve at room temperature.