By Family Features | Contributor
This rendition of the beloved thin pancakes calls for a ricotta spread and apple-cinnamon topping for a delightful pairing of savory and sweet.
Envy Apples offer an invitation to savor small moments around the table. Available at Whole Foods and other major grocery stores, the craveable texture and crunch of this leading apple variety provides balanced sweetness as the “ultimate apple.”
Apple Ricotta Crepes
Yield: 12 crepes (2-3 crepes per serving)
Crepes:
1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup whole milk
2 eggs
1 teaspoon vanilla
butter, for cooking
Apple Topping:
butter
2 tablespoons brown sugar
Envy Apples, sliced or cubed
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
salt, to taste
maple syrup
Ricotta Filling:
1 cup ricotta cheese
1 lemon, zest and juice only
2-3 tablespoons sugar, or to taste
To make crepes: In bowl, combine flour, sugar and salt. Add milk, eggs and vanilla then, using whisk, combine thoroughly. Mixture should be silky smooth. Refrigerate.
To make apple topping: In pan over medium heat, heat butter and brown sugar until bubbly and golden.
Add apples, cinnamon, nutmeg and salt, to taste; cook over medium-low heat until apples are soft. Turn off heat and finish with maple syrup.
To make ricotta filling: Combine ricotta, lemon zest, lemon juice and sugar, mix well and set aside.
In nonstick pan over medium-low heat, melt small amount of butter.
Add one ladle crepe batter, cook until bubbles form, flip and cook until golden. Repeat with remaining batter. Stack crepes to keep warm and soft.
Spread ricotta mixture thinly onto crepes and fold into quarters. Top with apple mixture and serve.
Visit EnvyApple.com to find more brunch inspirations.