We’ve paired the intense flavor of our Almond Schmear with creamy ricotta as a plump filling for warm crêpes. The tartness of raspberries contrasts nicely with the ricotta although blueberries would work well too. Crêpes can be made ahead and kept frozen making this a perfect dish to serve at brunch. As the season’s change, sautéed fresh fruit such as pears or peaches would make an excellent accompaniment. (And for those with a real sweet tooth, try our Chocolate Schmear in this recipe in place of the Almond Schmear.)
For the crêpe batter, place the flour, milk, water, melted butter, eggs and sugar into a blender. Cover and blend until the mixture is smooth. For best results, refrigerate the batter overnight before using.
To make the crêpes, heat a 9 to 10-inch crêpe pan over medium high heat until a drop of water on the pan sizzles and evaporates in a few seconds. Brush the pan with vegetable oil or melted butter. Ladle about 1/3 to 1/4 cup of batter onto the heated pan. Tilt and swirl the pan so that the batter evenly coats the bottom of the pan. Cook the crêpe until set and lightly browned, about 45 seconds. Flip the crêpe and cook until browned and set on the other side. Transfer the crêpe to a baking sheet. Cook the remaining batter. (Cooked crêpes can be frozen for future use. Layer them between pieces of parchment or waxed paper. Wrap the pile in plastic wrap and freeze for up to one month. Thaw them in the refrigerator overnight before using.)
For the filling, combine the ricotta cheese, eggs, powdered sugar and lemon juice stirring until well blended.
To serve, preheat the oven to 350ºF. Spread a generous tablespoon or more of Love'n Bake™ Almond Schmear over one crêpe spreading it to the edges. Spread about 1/4 to 1/3 cup of the ricotta filling evenly over the Schmear-coated crêpe. Scatter about 1/3 cup of raspberries over the ricotta-coated crêpe. Roll the crêpe up into a plump cylinder. Place it on a parchment-lined baking sheet. Fill the remaining crêpes and place them on the baking sheet.
Warm the filled crêpes in the oven for approximately 10 minutes. Dust the crêpes with powdered sugar. Divide evenly between serving plates and garnish with additional raspberries.
Variation: Substitute blueberries, blackberries or chopped fresh cherries for the raspberries in this recipe.
Use Chocolate Schmear in place of the Almond Schmear. Top with toasted sliced almonds