Here's a shortcut if you don't trust your own crepe-making skills: Use whole-wheat tortillas. (Photo: Sarah F. Berkowitz)Easy strawberry kiwi cheese-filled crepes
A sweet treat using the summer’s finest fruits and a generous scoop of cheese filling.
As a seasoned baker, I’m no stranger to crepes. I can make a decent batch using all kinds of fun ingredients. But there’s no getting around the fact that those babies are time consuming – and standing over a hot frying pan watching a thin batter roll around is not my idea of a good time.
I found that these mini wheat tortillas did a fine job standing in for traditional crepes – and saved me a whole lot of tedious stove time. Hey, I’ve got strawberries to chop and jam to make. Cut me some slack.
Ingredients
- 8 mini wheat tortillas
- 1 cup chopped strawberries
- 4 ounces neufchatel cheese (reduced-fat cream cheese)
- 8 ounces ricotta cheese
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 2-3 tablespoon sugar (or maple syrup)
- 1 teaspoon vanilla
- Dash of salt
- 1 cup strawberry preserves (homemade is best), optional
- Whipped cream, optional
- 3 cups sliced strawberries
- 2 kiwis, chopped
Filling:
Garnish:
Directions
Process filling ingredients until smooth (I used an immersion blender). Gently fold in strawberries.
Heat frying pan with a tablespoon of oil or butter. While oil is heating, place a heaping spoonful of filling along the center of each crepe and roll up.
Place rolled crepes into pan and heat for 2-3 minutes on each side, or until golden.
Serve with hot preserves, whipped cream and chopped strawberries and kiwis. Whipped cream optional.
Related Topics: Breakfast
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