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Oatmeal Crêpes with Strawberries & Ricotta

Oatmeal Crêpes with Strawberries & Ricotta

Dazzle your brunch guests with ricotta and strawberry-filled crêpes. Make the crêpes the day before or freeze.

Prep Time: 15 minutes
Cook Time: 25 minutes

Makes: 12 crêpes

Ingredients:

Crêpes:
1 cup (250 mL) Robin Hood® or Old Mill® Quick Oats
1/4 cup (50 mL) Robin Hood® All Purpose Flour
pinch salt
1 tbsp (15 mL) granulated sugar
1 1/4 tsp (6 mL) cinnamon
1/4 cup (50 mL) Oasis® Premium Orange Juice
1/4 cup (50 mL) plain yogurt
1/2 cup (125 mL) milk
3/4 cup (175 mL) Egg CreationsTM Original Liquid Eggs, well shaken
1 tbsp (15 mL) melted butter, cooled
Filling:
1 (400 g) container light ricotta cheese
1/3 cup (75 mL) Smuckers® Pure Strawberry Jam
Sauce:
1/3 cup (75 mL) Smuckers® Pure Strawberry Jam
1 1/2 tbsp (22 mL) Oasis® Premium Orange Juice
3 fresh strawberries, sliced (optional)
icing sugar (optional)

Directions:

Crêpes:
1. Combine all ingredients for crêpes, except melted butter, in a blender. Process at high speed until smooth. Let batter stand for 10-15 minutes. Add melted butter and resume blending until smooth.
2. Heat a crêpe pan or 8” (20 cm) non-stick skillet over medium-high heat. Grease pan with melted butter. Pour in 2 tbsp (30 mL) of the crêpe batter, swirling batter around the pan to coat the bottom. Cook crêpe until golden brown. Flip crêpe and cook until golden spots appear, about 15 seconds. Transfer crêpe to parchment-lined oven-proof plate. Repeat with remaining batter, placing a sheet of paper towel between crêpes. Cover tightly with foil and keep warm in 350ºF (180ºC) oven.
Filling:
3. Combine ricotta and jam in small bowl. Microwave for 15-20 seconds; reserve.
Sauce:
4. Combine jam and orange juice in large measuring cup. Microwave for 20 seconds to heat; stir well.
Assembly:
5. Place crêpes on work surface. Spread 2 tbsp (30 mL) of filling down centre of each crêpe; roll up. Repeat with remaining crêpes. Place 2 crêpes on each plate and drizzle with warm sauce. Top with strawberries and icing sugar, if desired.

Note:

1. Make crêpes 1 day ahead, wrap well and refrigerate or freeze and keep for up to 1 month. Thaw crêpes in refrigerator. To reheat, cover with foil and heat in 350°F (180°C) oven for 15 minutes. Then continue with recipe from Filling directions.
2. Use Smucker’s® Pure Jam in recipes to add real-fruit flavour and a touch of sweetness!

Featured Products:

Smucker’s® Pure Strawberry Jam
Smucker’s® Pure Strawberry Jam
Robin Hood® All Purpose Flour
Robin Hood® All Purpose Flour
Robin Hood® Quick Oats
Robin Hood® Quick Oats

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