Oatmeal Crepes With Strawberries & Ricotta

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Total Time
40mins
Prep
15 mins
Cook
25 mins

A tasty recipe that is such a wonderful change to the usual breakfast - yummy!!! This recipe came from Smuckers -

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Ingredients

Nutrition

Directions

  1. CREPES:.
  2. Combine all ingredients for crepes, except melted butter, in a blender. Process at high speed until smooth. Let batter stand for 10-15 minutes. Add melted butter and resume blending until smooth.
  3. Heat a crepe pan or 8-inch nonstick skillet over medium-high heat. Grease pan with melted butter. Pour in 2 tablespoons of the crepe batter, swirling the batter around the pan to coat the bottom. Cook crepe until golden brown. Flip crepe and cook until golden spots appear, about 15 seconds. Transfer crepe to parchment-lined ovenproof plate. Repeat with remaining batter, placing a sheet of paper towel between crepes. Cover tightly with foil, and keep warm in a 350F oven.
  4. FILLING:.
  5. Combine ricotta and jam in a small bowl. Microwave for 15-20 seconds; reserve.
  6. SAUCE:
  7. Combine jam, orange juice, in a large measuring cup. Microwave for 20 seconds to heat; stir well.
  8. ASSEMBLY:.
  9. Place crepes on work surface. Spread 2 tablespoons of filling down center of each crepe, roll up. Repeat with remaining crepes. Place 2 crepes on each plate and drizzle with warm sauce. Top with strawberries and icing sugar, if desired.
  10. TIPS:.
  11. Make crepes 1 day ahead, wrap well and refrigerate or freeze and keep for up to 1 month. Thaw crepes in refrigerator. To reheat, cover with foil, and heat in 350F oven for 15 minutes. Then continue with recipe from filling directions.
  12. Use Smuckers Pure Jam in recipes to add real-fruit flavor and a touch of sweetness!