Gluten-free Ricotta Strawberry Crepes

I get hungry all over again just when I look at them.

I grew up eating 'blintzes,' which is basically Cottage or Ricotta cheese enclosed in a crepe, sometimes with fruit. We bought them frozen, and heated them up until cooked through. I loved those blintzes. So much, that in later years, I would buy them frozen, and heat them up. Definitely brought me back to my childhood. Comfort food.

Well, no need to do **that** anymore. While these are not quite the same as the paper thin crepe folded around sweetened Ricotta cheese, these are even better! This 'recipe' is really just an invitation to get creative with your own Ricotta fillings. Just make it up! That's what I did.

I used the crepe recipe I blogged a while back. Very quick prep, and no special equipment needed.

For this recipe, I wanted to keep the refined sugar content down - keeping it a little more savory than sweet. But you can adjust the amount of sweetener to your own taste. I diced fresh strawberries to incorporate into the mixture, which ensured strawberry in every bite. Yum!



Use your favorite crepe recipe, or mine

Here's what I did for the filling:

Strawberry Ricotta Cheese Filling for Crepes

Ingredients:

• 3/4 Ricotta Cheese (I used skim)
• 2 Tbs Greek Yogurt
• 2 tsp Organic Agave (or your choice of sweetener)
• 4-5 Strawberries, diced and then placed on a paper towel

Directions:

1. Wash and dice the strawberries first, and put them on a paper towel to dry out a bit.
2. Whisk together the cheese, yogurt, and sweetener
3. Add in the strawberries and mix gently.
4. Place a crepe on a plate, and put a few tablespoons of filling on one side, leaving about 1/2 inch border (don't put too much or it will be hard to roll).
5. Roll it up from the filling side, ending with the seam side down.
6. Repeat, eat, enjoy!

Now it's your turn.. how are you going to make your Ricotta filling?