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Crepes Filled With Cheese And Strawberries Recipe
|Eggs||3 , beaten|
|Flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
|Sugar||1⁄2 Cup (8 tbs)|
|Ricotta cheese||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Lemon rind||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3263 Calories from Fat 1445
% Daily Value*
Total Fat 162 g249.5%
Saturated Fat 98 g490.2%
Trans Fat 0 g
Cholesterol 1178.4 mg
Sodium 844.7 mg35.2%
Total Carbohydrates 370 g123.3%
Dietary Fiber 22.8 g91.4%
Sugars 240.9 g
Protein 73 g147%
Vitamin A 58.4% Vitamin C 946.3%
Calcium 116.1% Iron 75.2%
*Based on a 2000 Calorie diet
Cover and refrigerate for one to two hours.
Meanwhile, wash and stem the strawberries.
Reserve a few whole berries for the garnish.
Slice the rest and mix with the sugar.
In a separate bowl beat the ricotta cheese with the sugar.
Stir in the cream and lemon rind, mixing well.
Combine the strawberry and cheese mixture to make a smooth filling.
Use a crepe pan to prepare ten to fifteen crepes.
Fill them with the berry and cheese mixture and roll.
Decorate the tops with some of the filling.
Serve at room temperature.