Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Green Apple | 1 medium (182g) | 95 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Sauce | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Lemon Ricotta Filling
- 15 oz container ricotta
- 3 tbs confectioners sugar
- ½ tsp lemon zest
- 1 tbs lemon juice
- ½ tsp vanilla
- Crepes
- 2 large eggs
- 1 cup milk
- ½ cup flour
- 2 tbs butter, melted
- 2 tbs sugar
- 1 tsp vanilla
- Blueberry Sauce
- 3 cups blueberries
- ⅓ cup sugar
- 2 tbs lemon juice
- ¼ tsp cinnamon
- ¼ tsp lemon zest
- Extras
- 1 roll green apple fruit by the foot
- sixteen 7 inch squares of wax paper.
Directions
Mix filling ingredients in a bowl until blended.
Scrape into a sieve set over a bowl, cover and refrigerate 6 hours.
Combine crepe ingredients in a blender, process until smooth.
Cover, refrigerate 1 hour.
Coat a skillet with nonstick spray and heat it.
Add 2 tbs crepe batter, tilt skillet until batter covers bottom.
Cook crepe until lightly brown on bottom, flip crepe over, cook 30 seconds.
Slide crepe onto a square of wax paper.
Repeat with remaining batter.
Bring 2 cups of blueberries and remaining sauce ingredients except zest to a boil in a saucepan.
Cook until berries release their juices.
Transfer mixture to a blender and puree, scrape through a sieve to remove seeds.
Stir in zest and reserve.
Unroll fruit by the foot and cut in twelve 8 inch long ¼ inch wide strips.
Place a rounded tbs ricotta filling in center of each crepe.
Gather up edges to form a bundle and tie with a strip of fruit by the foot.
Make 11 more bundles.
Place 2 bundles on each plate.
Spoon ¼ cup sauce around bundles and sprinkle with some of the remaining blueberries.
Dust with confectioners sugar.
Serve immediately.