INGREDIENTS
1 cup all purpose flour
1 tbsp honey
Pinch of salt
1 tsp cinnamon
3 large eggs
2 cups milk
2 tbsp melted butter
8 oz ricotta cheese
Divina Greek Apricot Spread
Gingersnap cookies
Cinnamon sugar mixture
INSTRUCTIONS
To make the crepe batter:
- In a medium bowl, beat together the milk, eggs, cinnamon, salt and honey.
- Sift flour into liquid mixture then combine ingredients with whisk until smooth batter appears.
- Whisk in the melted butter.
- Preheat non-stick pan over medium heat.
- Lightly grease pan with butter and scoop crepe batter unto preheated pan ¼ cup at a time. Move pan around to completely coat pan with batter.
- Flip crepe over when fully cooked on first side (the top will be dry). Flip and cook on the other side until lightly browned.
- Remove crepes and separate between sheets of parchment paper. Set aside.
To make crepe wraps:
- Mix 8 oz ricotta with 1/3 jar of Divina Greek Apricot Spread until well combined. Set aside.
- Place crepe on your work surface.
- Spread a light layer of your Divina Greek Apricot Spread in the center of your crepe. Leave roughly 2-3 inches of space between the edge of your crepe and the center filling.
- Spread 2 tbsp of ricotta mixture over a light layer of apricot spread.
- Place gingersnap cookies on top of ricotta mixture. Add and spread another 2 tbsp of ricotta mixture on top of gingersnap cookies.
- Begin folding edges of crepes towards the center of your crepe in a clockwise fashion. You should be left with a closed off wrap resembling the shape of a circle.
- In a greased pan preheated to medium high heat, lightly fry both sides of the wrapped crepe until golden brown.