Blueberry Ricotta Crepes
Ingredients
Filling:
1 tub (275 g) Tre Stelle® Extra Smooth Ricotta Cheese
½ cup (125 mL) granulated sugar
1 tbsp (15 mL) orange rind, grated
1 cup (250 mL) fresh blueberries
1 package store prepared crepes
3 tbsp (45 mL) butter, melted
Orange syrup crème:
¼ cup (50 mL) orange juice
¼ cup (50 mL) white corn syrup
1 tsp (5 mL) orange rind, grated
¼ cup (50 mL) heavy cream
Method
Preheat over to 325ºF (160ºC)
9”x13” oven proof dish coated with non-stick cooking spray.
Filling: Stir together, Ricotta, sugar and orange rind and fresh blueberries Set aside or refrigerate until ready to use. Spread 2 tablespoonfuls of Ricotta mixture onto bottom centre of each crepe. Roll filled crepe up and place seam-side down into dish. Brush with melted butter and bake for 15 minutes. Serve with syrup crème if desired.
Orange Syrup Crème: In a small saucepan, add orange juice, corn syrup and orange rind; bring to a boil until mixture thickens – approximately 10 minutes. Remove from heat and let cool. Just before serving stir in heavy cream.
Makes 10 crepes