Strawberry and Ricotta Cheese Crepes with Balsamic Sauce

I think I am loving too much pancakes these days. A week ago, I made Cherry Ricotta cheese Pancakes and although it was delicious, I still prefer traditional pancakes, not too light. I love my carbo. =)

Because I still have ricotta cheese left, I thought of making ricotta filled crepes. Crepes are basically very thin pancakes. I feel a little bit guilty of eating too much pancakes so what a nice excuse to eat the french version of it. =P

Then, I went to the local store and found fresh organic and locally-produced strawberries. What a perfect combination! It was indeed! Drizzled with balsamic vinegar sauce, it is a match made in heaven. Simple but heavenly.=)

Strawberries and Ricotta Cheese Crepes with Balsamic Sauce

Crepes

1 c All purpose Flour/Cake Flour

1 tsp baking powder

3 tbsp sugar

3/4 cup evaporated or fresh milk

2 whole medium eggs

1/4 stick unsalted butter
1 tsp vanilla
1 tsp lemon rind

Directions

In a large bowl, sift together dry ingredients. Set Aside.
Cream butter and sugar. Add egg one at a time until well incorporated. Pour in vanilla and lemon rind. Gradually add the dry ingredients. Mix well just until smooth and no lumps.

Over medium heat, grease griddle with a little butter.

Pour about 2 tablespoons of batter.

Once the top starts to bubble, lift the edge with a pallete knife to see if it’s turned golden brown, flip it over and cook the other side which should only take about half a minute.

Strawberries and Ricotta Cheese Filling

5 pieces of Strawberries sliced (macerate with 3 tbsp demerara sugar & 2 tsps lemon juice)

extra strawberries for garnish

1/2 c ricotta cheese

1/2 c whipped cream

1/2 c lemon/orange yogurt

1 tbsp sugar

Combine ingredients until well blended.

Spoon over crepe and roll. Drizzle with balsamic sauce and dust with icing/confectioner's sugar. Garnish with sliced strawberries.

Breakfast served!