honey apple ricotta stuffed crepes

 I just got back from China. While the food there is so amazing and delicious, they are lacking in the area of my favorite meal; breakfast. Returning home means that I am back to breakfast club, and this week we had crepes stuffed with a delicious ricotta mixture and topped with a honey- apple glaze. Yum.

honey apple ricotta stuffed crepes

the perfect fall breakfast

 honey apple ricotta stuffed crepes:
for the crepes:
4 eggs
1 cup flour
1 1/2 cups milk
1/2 cup water
1tsp salt
1tsp vanilla
1 Tablespoon melted butter

for the filling:
1 cup ricotta cheese
1/3 cup sour cream
2 Tablespoons honey

for the topping:
1 Tablespoon butter

2 apples, sliced
1/2 cup water
1/2 cup brown sugar
3 Tablespoons honey
1 tsp cornstarch

In a blender, mix all the crepe ingredients. Refrigerate for an hour, or up to 12 hours.
Heat a large round saucepan and spray with cooking spray. When hot, pour a half cup of batter into the pan and circle to coat the entire surface of the pan in a thin layer. Cook for about a minute on each side. Repeat, making 10 crepes.

For the filling, mix all of the ingredients. Place a heaping tablespoon of filling into each crepe, then roll up burrito style. Line the rolled crepes in a 13x9inch greased pan, and heat in the oven at 250 degrees for about 20 minutes, or until heated through.

For the topping, add the butter and apples to a large saucepan. Cook for about 2 minutes, then add remaining ingredients. Simmer for 10 minutes, or until apples are tender. Add more water or more cornstarch to create desired consistency.

Serve two rolled crepes with 1/4 cup of topping and sprinkle with powdered sugar. Delicious.