Green Tea Crepes with Matcha Ricotta Filling & Raspberry Sauce

• Vegetarian

• Produce

  • 1 tbsp Matcha/green tea, powder
  • 2 tsp Matcha/green tea
  • 1 pint Raspberries, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 11 tsp Honey

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Kosher salt
  • 1 1/4 tsp Vanilla
  • 1/2 cup Whole wheat pastry flour

• Dairy

  • 2 tsp Butter
  • 1 15 ounce container Ricotta cheese, part skim
  • 1 1/2 cups Skim milk

Found on reciperunner.com

Description

Ingredients

• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 1 tablespoon matcha/green tea powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups skim milk
• 2 eggs
• 2 teaspoons melted butter
• 2 teaspoons honey (sugar or agave nectar may be used instead)
• 1/4 teaspoon vanilla extract
• 15 ounce container part skim ricotta cheese
• 1 tablespoon honey
• 2 teaspoons matcha/green tea powder (use less for a lighter flavor)
• 3/4 teaspoon vanilla extract
• 1 pint fresh raspberries
• 2 tablespoons honey, more if your berries arent sweet
• 1/4 teaspoon vanilla extract

Directions

• Add all of the crepe ingredients to a blender and blend until smooth.
• Place the crepe batter in a covered container in the fridge for at least 30 minutes.
• Heat a 8-10 inch non stick skillet over medium heat.
• Spray the skillet with cooking spray then pour in a scant 1/4 cup of the crepe batter into the center of the pan.
• Immediately tilt the pan in all directions until the batter covers the pan with a thin layer.
• Cook the crepe for 30-60 seconds or until it is light brown underneath and releases from the pan with a rubber spatula.
• Flip the crepe over using a rubber spatula and cook for another 30 seconds or until the center is set.
• Stack the crepes on a clean kitchen towel to cool completely and continue the process.
• Combine all of the filling ingredients together in a bowl using a whisk or spoon until completely incorporated.
• Refrigerate until you are ready to use.
• In a small saucepan over medium heat add the raspberries and honey.
• Simmer the sauce until the berries become soft then mash them with a potato masher or back of a spoon.
• Continue to simmer the sauce for several more minutes or until it has thickened slightly.
• Pour the sauce into a small bowl through a strainer to remove the seeds.
• Cover the bowl and refrigerate until you are ready to serve.
• Spread a couple tablespoons of the ricotta filling over half of a crepe.
• Fold the crepe in half covering the filling, then fold it in half again so it is in fourths.
• Drizzle the top of the crepes with the raspberry sauce.
• Sprinkle with powdered sugar if desired.
• Serve immediately.