BANANA-BLUEBERRY-LIME RICOTTA CREPES

Really, these crepes (AKA “blintzes”) should be dessert, but we made them into dinner (notice the ricotta cheese and…um…eggs). What made them special? Everything. However, I believe the lime juice and zest sets them apart. Put those thumbs up!

Banana-Blueberry-Lime Crepes

CREPES (about 12):

2 eggs

2 cups milk

1 tbsp granulated white sugar

pinch of salt

1-1/2 cups all-purpose flour

8 tbsp butter, melted (plus a little more for cooking crepes)

FILLING:

1-15 oz container reduced fat ricotta cheese

1 egg

1/4 cup powdered sugar

zest of 1 lime

SAUCE:

2 tbsp butter

12 oz frozen blueberries

1/2 cup granulated white sugar

1 tsp cornstarch

juice of 1 lime

2 ripe but firm bananas, sliced thick on the diagonal

1) Preheat oven to 400 degrees; lightly grease 9×11 baking pan

2) In medium-sized bowl, whisk eggs, milk, sugar, and salt; gradually whisk in flour; pour in melted butter and whisk until well combined and lumps disappear

3) In non-stick skillet over medium heat, melt a little butter; using a 1/4 cup scoop, pour crepe batter into skillet, tilting skillet to form 6-7″ diameter crepes; cook approximately 30 seconds each side until lightly golden; transfer to plate and continue until all batter is used (should make about 12 crepes); set aside

4) In medium-sized bowl, mix ricotta cheese, egg, sugar, and lime zest; divide ricotta filling between crepes, spooning down center of each crepe; roll up crepes and place seam-side down in baking pan; bake in oven 20 minutes

5) Meanwhile, to medium-sized saucepan add butter, blueberries, sugar, cornstarch, and lime juice; cook 10 minutes over medium heat, stirring occasionally; reduce heat to low

6) Remove crepes from oven, pour blueberry sauce over top, and scatter with banana pieces; serve

Servings: 4

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