Breakfast Crepe Recipe
Breakfast Crepe Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 112
- Fat: 5.54 g
- Saturated fat: 1.543 g
- Carbohydrates: 10.83 g
- Sugar: 2.43 g
- Sodium: 142 mg
- Fiber: 0.3 g
- Protein: 4.38 g
- Cholesterol: 78 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Crepe is a great breakfast food, which you can pair with a wide variety of flavours. The addition of ricotta can create a great filling and make it a balanced meal. It is not a difficult task to make crepes, yet, the process is time consuming.
Ingredients
- Butter - 3 tablespoons
- Eggs - 2 units
- Flour - 1 cup
- Milk - ¾ cup
- Water - ½ cup
- Sugar - 8 tablespoons
- Tangerines - 4 units
- Ricotta cheese - 8 ounces
Instructions
- Melt the butter in the microwave or on the stove top, and add it to the mixing bowl.
- Break the eggs into the bowl.
- Take another mixing bowl and add flour to it.
- Pour the milk into a measuring cup, then add the milk to the bowl.
- Fill the measuring cup with ½ cup of water, swish it around to collect any remaining milk, and add the liquid to the mixing bowl.
- Add 2 tbsp of sugar to the mix.
- Whisk the ingredients in the mixing bowl for two to three minutes until they are combined into a thin, liquid batter.
- Chill the bowl in the refrigerator for 30 minutes or until the bubbles in the batter have disappeared.
- Grate the peel from the tangerines into a small bowl.
- Use the smallest holes on your grater.
- Spoon the ricotta into the bowl, and add 2 tbsp of sugar. Mix thoroughly, and chill.
- Take a small sized saucepan and squeeze the juice from the tangerines in it.
- Remove any seeds that may have fallen into the pan.
- Add 4 tbsp of sugar to the saucepan, and stir.
- Now you need to heat it over medium-high for 10 to 12 minutes, until the tangerine juice has become thick and is reduced to about half of its original volume.
- Take the pan off the stove, and keep it at room temperature until you are ready to serve the crepes.
- Spread a thin layer of butter over a wide, flat, non-stick pan, and heat it over a medium-high.
- Pour half a ladle of batter in the centre of the pan, and quickly tilt the pan in a circular motion to coat it with the batter.
- Slide a spatula under the crepe after one minute.
- Lift the crepe, and flip it over. Let it cook for one minute on the other side.
- Transfer the crepe to a plate, cutting board or a serving platter. Repeat this step with the remaining batter.
- Spread 1 heaping tbsp of the ricotta mixture on one-half of each crepe.
- Fold each crepe in half, then in half again, to form a quarter circle.
- Arrange the crepes on a plate or serving platter, and pour the tangerine syrup over them.
