Lemon-Ricotta Crepes with Strawberry Topping
I had actually planned on making them for dinner on Wednesday night. I had smashed the strawberries and blended the ricotta cheese and lemon juice. It wasn't until I started making the crepe batter that I realized I made a mistake. The batter was suppose to chill in the refrigerator for at least two hours. Since it was 8:00pm by the time I started dinner, I did not feel like waiting around until 10:00 to eat. I continued to prepare all the components and let them chill the the fridge for a day. Our back-up dinner: spaghetti with tomato sauce and garlic bread. This should teach me to read the FULL recipe including cooking time before I start.
We enjoyed the crepes last night for dinner (healthy dinner, right?) while watching a netflix. It was my first time making crepes and it took me one or two tries to get the pattern down. They sure are very thin and fragile things! I did enjoy this mixture, but honestly, the consistency of the ricotta was a little off for me. If I were to make crepes again, I would take more of the dessert route and have a chocolate or nutella filling with some fruit.
If you want the recipe, just leave a comment! It is from one of my cookbooks and I honestly don't feel like tying the whole thing out, sorry!
Mmmm I made crepes for the first time a couple of months ago and they were so good! Roasted veggie and goat cheese ones for dinner and chocolate hazelnut banana ones for dessert, so tasty And out of the everyday food magazine, I think I had already mentioned them to you. Fun twist on dinner and dessert though. By the way thanks for your phone call:) see you soon!! Yay!
ReplyDelete