Ricotta • Berries • Maple
Serves 2
You’ll find a creperie on pretty much every commercial block in most southern Mediterranean countries. Crepes can be healthy—or totally decadent. This version is both! I wanted to make something easy and healthy at the same time that still scratches the itch for something indulgent and sweet.
Feel free to experiment with your own flavor combinations using this basic recipe.
wild bonus: Although it’s still a “sugar,” maple syrup contains something called phenolic compounds, which are believed to protect against cancer.
2 eggs
1 teaspoon vanilla extract
2 sprouted-grain tortillas (such as Food For Life Ezekiel full-size tortillas)
½ cup whole-milk ricotta cheese
1 tablespoon pure maple syrup, plus more for serving
1 tablespoon unsalted butter
Berries, for serving
In a shallow bowl, beat together the eggs and vanilla with a whisk or fork. Soak the tortillas for 2 minutes in the egg mixture.
In a small bowl, whip together the ricotta cheese and maple syrup. Set aside.
In a large skillet, heat the butter over medium-high heat. Fry each egg-soaked tortilla until golden brown 1 to 2 minutes on each side.
Divide the ricotta filling between the “crepes.” Fold the right and left sides of the crepe together, meeting at the middle and overlapping slightly. Now roll the bottom of the crepe up to the top. Finish with additional maple syrup if desired and fresh berries.