Oatmeal Crepes With Strawberries Ricotta Recipe

How to Make Oatmeal Crepes With Strawberries Ricotta

1. **Crepes:**
2. 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.
3. Blend on high speed until completely smooth.
4. Let the batter rest for 10-15 minutes.
5. Add 2 tablespoons melted butter to the batter and blend until smooth.
6. Heat an 8-inch nonstick skillet or crepe pan over medium-high heat. Lightly grease the pan with melted butter.
7. Pour 1/4 cup of batter onto the hot pan, swirling to create a thin crepe.
8. Cook for 1-2 minutes per side, or until golden brown and cooked through.
9. Transfer the crepe to a parchment-lined plate. Repeat with remaining batter, placing a sheet of paper towel between crepes to prevent sticking.
10. Keep crepes warm in a 350°F (175°C) oven, covered with foil, while you prepare the filling and sauce.
11. **Filling:**
12. In a small bowl, combine 1 cup ricotta cheese and 1/4 cup Smucker's strawberry jam.
13. Microwave for 15-20 seconds, or until slightly warmed.
14. **Sauce:**
15. In a large measuring cup, combine 1/4 cup Smucker's strawberry jam and 2 tablespoons orange juice.
16. Microwave for 20 seconds to heat through. Stir well.
17. **Assembly:**
18. Spread 2 tablespoons of the ricotta filling down the center of each crepe.
19. Roll up the crepes tightly.
20. Place 2 crepes on each plate and drizzle with the warm jam sauce.
21. Top with fresh strawberries and a dusting of powdered sugar, if desired.
22. **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.