• 8servings
  • 35minutes
  • 235calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 container(s) (15-ounce) part-skim ricotta cheese

  2. 3 tablespoon(s) sugar

  3. 1/2 teaspoon(s) vanilla extract

  4. 8 (9-inch) crêpes

  5. 1/4 teaspoon(s) ground cinnamon

  6. 2 pound(s) ripe plums , pitted and each cut into 8 wedges

  7. 1/3 cup(s) freshly squeezed orange juice

  8. 1/3 cup(s) sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray. In medium bowl, stir ricotta, 2 tablespoons sugar, and vanilla extract until blended. Lay crêpes on work surface and spread scant 1/4 cup ricotta mixture down center of each crêpe. In cup, combine 1 tablespoon sugar with 1/8 teaspoon cinnamon; sprinkle over ricotta filling. Fold crêpes in half to cover filling, then roll up tightly to enclose.

  2. Place crêpes on prepared cookie sheet; bake 5 minutes or until warm. Meanwhile, in 12-inch skillet, combine plums, orange juice, remaining sugar, and remaining cinnamon. Cook on medium-high 4 to 5 minutes or until plums begin to soften and become juicy, stirring occasionally. Reduce heat to medium and cook 2 to 3 minutes longer or until plums are tender and juices have thickened.

  3. Serve crêpes topped with plums and their juices.


Send feedback