These crispy crepe wraps are filled with a creamy ricotta and Divina Greek Apricot Spread mixture, layered with gingersnap cookies and pan-fried until golden.
INGREDIENTS
1 c all-purpose flour
1 tbsp honey
Pinch of salt
1 tsp cinnamon
3 large eggs
2 c milk
2 tbsp butter, melted
8 oz ricotta cheese
1 jar Divina Greek Apricot Spread
Gingersnap cookies
Cinnamon sugar mixture
INSTRUCTIONS
To Make the Crepe Batter
- In a medium bowl whisk together the milk, eggs, cinnamon, salt and honey.
- Sift the flour into the liquid mixture and whisk until a smooth batter forms.
- Whisk in the melted butter.
- Preheat a nonstick skillet over medium heat.
- Lightly grease the skillet with butter. Pour about 1/4 c batter into the pan, swirling to evenly coat the surface.
- Cook until the top appears dry, then flip and cook until lightly browned on the second side.
- Transfer the crepes to a plate, separating each with parchment paper. Set aside.
To Make the Crepe Wraps
- Mix the ricotta with 1/3 jar of Divina Greek Apricot Spread until well combined. Set aside.
- Place a crepe on your work surface.
- Spread a thin layer of Divina Greek Apricot Spread in the center of the crepe, leaving a 2 to 3-inch border around the edges.
- Spread 2 tbsp of the ricotta mixture over the apricot spread.
- Place gingersnap cookies on top, then spread another 2 tbsp of the ricotta mixture over the cookies.
- Fold the edges of the crepe toward the center in a clockwise pattern until fully enclosed, creating a round wrap.
- In a lightly greased skillet over medium-high heat, cook the wrapped crepes on both sides until golden brown.
- Dust with the cinnamon sugar mixture and serve warm.
✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok, or YouTube for a quick demo.
