1 package (2 lb) Foxy Strawberries, hulled and sliced
2 tbsp granulated sugar
1 tub (16 oz) ricotta cheese
¼ cup 35% heavy cream
¼ cup honey
1 tbsp lemon zest, divided
1 tsp vanilla extract
Icing sugar, for dusting
1 cup all-purpose flour
1½ cups milk, at room temperature
3 eggs, at room temperature
3 tbsp melted butter, divided
¼ tsp salt
Prep Time: 20 min
Chill Time: 30 min
Cook Time: 15–20 min
1 To make the crepes, mix together flour, milk, eggs, 2 tbsp of melted butter, and salt in a blender until smooth. Strain, cover, and refrigerate for at least 30 minutes, but up to 12 hours.
2 Heat 8" crepe pan or nonstick skillet set over medium heat. Brush with some of the remaining melted butter. Pour a scant ¼ cupful of batter into pan, swirling to coat the bottom. Cook for about 1 minute or until crepe begins to curl around edges. Flip over; cook for about 30 seconds or until set. Repeat with remaining batter to make 12 crepes, brushing pan with remaining butter as needed.
3 Toss sliced strawberries with sugar; let stand for about 10 minutes or until strawberries are softened slightly.
4 In food processor (or using electric mixer with whip attachment on high speed), mix together ricotta cheese, heavy cream, honey, 1 tsp of the lemon zest, and vanilla until smooth and fluffy.
5 For each serving, arrange 2 crepes on each plate. Fill each crepe with ¼ cup of ricotta mixture and ½ cup sliced strawberries. Garnish with remaining strawberries. Sprinkle with remaining lemon zest and icing sugar. Enjoy!
Tip: For a healthier option, substitute Greek yogurt for cream.
To learn more about Blazer Wilkinson, visit www.blazerwilkinson.com