Oooohhh yes!
A sweet decadent meal. Crepes for supper! That’s what we did. But they are good for breakfast and lunch, too!
Protein comes from 3 eggs and ricotta cheese filling. Cherries or a fruit of your choice (it could be healthier with fresh fruit), fill the bill for fruits/veggies. And the rice flour provides the carb for the meal. Sounds well-rounded to me!
You may not want to eat this way most nights… but this might just make it into my regular two-week rotation! YUM-O!
Cheese Blintzes/Crepes
1 cup rice flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup half and half
3 Tbsp. butter, melted, divided
1 1/2 tsp. vanilla, divided
3 eggs
1 container (15 oz.) ricotta cheese
2 Tbsp. powdered sugar
Preserves, pie filling, fresh fruit, applesauce, or sour cream (for topping)
1. Combine flour, salt and nutmeg in medium bowl. Gradually whisk in half-and-half until smooth.
2. Add 2 Tbsp. butter and 1/2 tsp. vanilla. Whisk in eggs, one at a time, until batter is smooth like heavy cream.
3. Heat 8 or 9 inch nonstick skillet over medium heat. Brush lightly with some of remaining butter. Pour about 1/4 cup batter into center of pan. Immediately swirl pan to coat with batter. Cook about 1 minute or until crepe is dull on top and edges are dry. Turn and cook 30 seconds. Remove to plate; keep warm. Repeat with remaining batter. {Makes about 14 blintzes.}
4. Combine ricotta, powdered sugar and remaining 1 tsp. vanilla in medium bowl. Fill crepes with ricotta mixture. Serve with a topping of your choice.
Enjoy!
© 2013 – 2019, Kristen Hamilton. All rights reserved. Love it? Please share, pin, tweet or email but do not use my work without permission.
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