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Chocolate
Strawberry Blintzes The light chocolate Ricotta filling and fresh strawberries makes this great for breakfast or dessert. You can use low-fat or whole ricotta cheese. The Crepe recipe is from Betty Crocker, and makes more than you need for the amount of filling, but the extra can be frozen. Simply stack wax paper between each one and wrap in aluminum foil, thaw at room temp. For a quick dessert, the crepes can be omitted. Serve the chocolate-ricotta filling as a mousse, topped with the strawberries and lots of whipped cream. 1 cup sliced fresh strawberries 1 cup Ricotta cheese 2 tbls. Cocoa powder 1 1/2 - 2 tbls. Honey 1/8 tsp. Vanilla (optional) Sliced toasted almonds, for garnish (optional) Whipped Cream 1 Basic Crepe recipe, or 1 recipe No-Cholesterol Dessert Crepes Slice the strawberries up to an hour ahead of time, place in a bowl and sprinkle with about a teaspoon of sugar, then refrigerate. Mix the ricotta cheese, cocoa and honey, plus any vanilla being used. Mix well by hand in a bowl, or mix in a blender until smooth. Additional honey can be added for a sweeter taste. To serve, place a couple spoonfuls of filling in the middle of a crepe. Fold the ends up and roll the crepe. Top with several of the sliced strawberries and as much whipped cream as you like. Garnish with any almonds or fresh mint sprigs if desired.
Basic Crepes 1 1/2 cups all-purpose flour 1 tbls. sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups milk 2 tbls. butter, melted 1/2 tsp. vanilla 2 eggs Mix together the dry ingredients in a medium bowl. Add the remaining ingredients. Mix with a beater or by hand with a whisk until smooth. Lightly butter a 6-8
inch non-stick stir fry pan, or crepe pan. Heat over medium heat until
bubbly. For each crepe, pour about Cook crepe until light brown. Run a wide spatula around the edge to loosen, turn and cook the other side until light brown. Stack cooked crepes, preferably with wax paper between each one. Allow to cool slightly, to serve warm, or cool completely.
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