Ingrédients pour Oatmeal Crepes With Strawberries Ricotta
- 1 cup quick oats
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon sugar
- Cinnamon
- 2 tablespoons orange juice
- Plain Yogurt
- 1 cup milk
- Liquid Egg Substitute
- 3 tablespoons butter, melted
- 1 cup ricotta cheese
- 1/2 cup strawberry jam
- 1 cup fresh strawberries, sliced
- 1/4 cup powdered sugar, if desired
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Comment préparer Oatmeal Crepes With Strawberries Ricotta
- **Crepes:**
- Combine 1 cup rolled oats, 1 cup milk (any kind), 1 large egg, 1/4 cup all-purpose flour, 1 tablespoon sugar, 1/2 teaspoon baking powder, and a pinch of salt in a blender.
- Blend on high speed until completely smooth.
- Let the batter rest for 10-15 minutes.
- Add 2 tablespoons melted butter to the batter and blend until smooth.
- Heat an 8-inch nonstick skillet or crepe pan over medium-high heat. Lightly grease the pan with melted butter.
- Pour 1/4 cup of batter onto the hot pan, swirling to create a thin crepe.
- Cook for 1-2 minutes per side, or until golden brown and cooked through.
- Transfer the crepe to a parchment-lined plate. Repeat with remaining batter, placing a sheet of paper towel between crepes to prevent sticking.
- Keep crepes warm in a 350°F (175°C) oven, covered with foil, while you prepare the filling and sauce.
- **Filling:**
- In a small bowl, combine 1 cup ricotta cheese and 1/4 cup Smucker's strawberry jam.
- Microwave for 15-20 seconds, or until slightly warmed.
- **Sauce:**
- In a large measuring cup, combine 1/4 cup Smucker's strawberry jam and 2 tablespoons orange juice.
- Microwave for 20 seconds to heat through. Stir well.
- **Assembly:**
- Spread 2 tablespoons of the ricotta filling down the center of each crepe.
- Roll up the crepes tightly.
- Place 2 crepes on each plate and drizzle with the warm jam sauce.
- Top with fresh strawberries and a dusting of powdered sugar, if desired.
- **Make Ahead Tip:** Crepes can be made 1 day ahead. Wrap well and refrigerate or freeze for up to 1 month. To reheat frozen crepes, thaw in the refrigerator overnight, then cover with foil and heat in a 350°F (175°C) oven for 15 minutes. Continue with the filling and assembly instructions.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
19g
Carbs
9g
