OATMEAL CRÊPES WITH STRAWBERRIES & RICOTTA

CRÊPE

• 1 cup (250 mL) Robin Hood® or Old Mill® Quick Oats
• 1/4 cup (50 mL) Robin Hood Original All Purpose Flour
• pinch salt
• 1 tbsp (15 mL) granulated sugar
• 1 1/4 tsp (6 mL) cinnamon
• 1/4 cup (50 mL) 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

INGREDIENT

• FILLING
• 1 (400 g) container light ricotta cheese
• 1/3 cup (75 mL) Smucker’s® Pure Strawberry Jam
• SAUCE:
• 1/3 cup (75 mL) Smucker’s Pure Strawberry Jam
• 1 1/2 tbsp (22 mL) orange juice
• 3 fresh strawberries, sliced (optional)
• icing sugar (optional)

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.

PREPARATION

1. FILLING:
2. Combine ricotta and jam in small bowl. Microwave for 15-20 seconds; reserve.
3. SAUCE:
4. Combine jam and orange juice in large measuring cup. Microwave for 20 seconds to heat; stir well.
5. ASSEMBLY:
6. 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.