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.
Serving size: Complete recipe
Calories 3263 Calories from Fat 1445
% Daily Value*
Total Fat 162 g249.5%
Saturated Fat 98 g490.2%
Trans Fat 0 g
Cholesterol 1178.4 mg392.8%
Sodium 844.7 mg35.2%
Total Carbohydrates 370 g123.3%
Dietary Fiber 22.8 g91.4%
Sugars 240.9 g
Protein 73 g147%
Vitamin A 58.4% Vitamin C 946.3%
Calcium 116.1% Iron 75.2%
*Based on a 2000 Calorie diet