Ingredients20 m servings 290 cals
- Process ricotta cheese and cream cheese in a food processor until smooth and creamy; add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy.
- Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.
- Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side; repeat with remaining butter and crepes.
Per Serving: 290 calories; 17.1 g fat; 23.7 g carbohydrates; 9.7 g protein; 194 mg cholesterol; 216 mg sodium. Full nutrition
ReviewsRead all reviews 3
My Oma used to make these when I was a child, it brought back very fond memories of time spent with her. I halved the recipe because I wasn't sure my sons would like it, one did and one didn't, ...
Pretty good and not overpowering. I did use Vanilla Crepes and Breakfast Blueberry Sauce off AR. Maybe a different sauce next time.