Strawberries Ricotta Crepes

All-Purpose Flour: 125g

Egg: 1 large

Milk: 250ml

Salt: 1/4 tea spoon

Olive Oil: for frying

Ricotta: 100g

Honey: 2 tablespoons (or maple syrup)

Strawberries: 2-3 large or mixed berries(any others of your choice)

In a mixing bowl whisk together the flour, egg, milk and salt until the batter is smooth and well combined. Let the batter rest for 10-15 minutes.

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray. Remove access oil with a sheet of the paper towel.

Pour about one cooking spoon of the batter into the heated pan, swirling it around to evenly coat the bottom of the pan. Cook the crepe for about 1-2 minutes until crepe’s edges start to lift and the bottom is lightly golden.

Flip crepe using a spatula and cook for another 1-2 minutes on the other side.

Fold crepe in half and fold once again in half to have a triangle shape.

Serve with ricotta cheese, honey and strawberries.

Enjoy!

Use any fruits and berries to serve with.

Add fresh mint leaves for a pop of freshness and aroma.

Try maple syrup instead of honey.

Strawberries Ricotta Crepes is a perfect option for breakfast or brunch so don’t forget to impress your family and friends.