Tags Posts tagged with "crepes"


Apple Ricotta Crepes

By Heidi Sutton

There’s perhaps no better occasion to show off your kitchen skills than Mother’s Day, a perfect opportunity to turn the tables on mom and let her relax while you handle cooking duties. A homemade breakfast — or better yet, letting her sleep in for brunch — is a sure way to win her over and show how much you care.

Show your delicate side by working up a batch of Apple Ricotta Crepes, which require a soft touch to cook the light, silky batter to golden perfection. This rendition of the beloved thin pancakes calls for a ricotta spread and apple-cinnamon topping for a delightful pairing of savory and sweet.

If a full Mother’s Day celebration is on the menu, something a bit heartier may be required. A frittata provides the best of both worlds, as it’s a filling meal that’s also easy to make — just let the oven do the work. This Apple, Tomato and Goat Cheese Frittata is no exception as it calls for a handful of everyday ingredients you can whisk together in a cinch. While it’s in the oven (about 30 minutes, give or take) you can put the finishing touches on your last-minute decorations and handwritten cards.

Apple Ricotta Crepes

Recipe courtesy of Envy Apples

Apple Ricotta Crepes

YIELD: Makes 12 crepes



1 cup flour

1 tablespoon sugar

1/2 teaspoon salt

1cup whole milk

2 eggs

1 teaspoon vanilla

butter, for cooking

Ricotta Filling:

1 cup ricotta cheese

1 lemon, zest and juice only

2 to 3 tablespoons sugar, or to taste

Apple Topping:


2 tablespoons brown sugar

2 apples, sliced or cubed

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

salt, to taste

maple syrup


To make crepes: In bowl, combine flour, sugar and salt. Add milk, eggs and vanilla then, using whisk, combine thoroughly. Mixture should be silky smooth. Refrigerate.

To make ricotta filling: Combine ricotta, lemon zest, lemon juice and sugar, mix well and set aside.

To make apple topping: In pan over medium heat, heat butter and brown sugar until bubbly and golden. Add apples, cinnamon, nutmeg and salt, to taste; cook over medium-low heat until apples are soft. Turn off heat and finish with maple syrup.

In nonstick pan over medium-low heat, melt small amount of butter. Add one ladle crepe batter, cook until bubbles form, flip and cook until golden. Repeat with remaining batter. Stack crepes to keep warm and soft.

Spread ricotta mixture thinly onto crepes and fold into quarters. Top with apple mixture and serve.

Apple and Goat Cheese Frittata

Recipe courtesy of Envy Apples

Apple and Goat Cheese Frittata

YIELD: Makes 4 servings


6 eggs

1 teaspoon hot sauce

2 teaspoons kosher salt

20 turns fresh cracked pepper

1/4 cup whole milk

1 small apple, diced

1/2 cup sundried tomatoes, chopped

4 ounces goat cheese, crumbled

2 tablespoons thinly sliced chives


Preheat oven to 350 F. In large mixing bowl, whisk eggs, hot pepper sauce, salt, pepper and milk until well combined. Stir in apples, tomatoes, goat cheese and chives until well combined. Using 1/3 measuring cup, spoon frittata mixture into oven-safe large skillet or 9-by-9-inch pan. Bake 25-30 minutes, or until eggs are set. Let cool slightly then serve.

Nalenski. Pixabay photo

By Barbara Beltrami

As I pottered around my kitchen preparing dinner, the evening news was on the TV. I watched the tragedy in Ukraine unfold with its shattered buildings and shattered lives, deliberate assaults on hospitals and shelters, courage and heroism and knew that for so many Ukrainians, there was no longer a home or a kitchen, where a babushka or young mother stood cooking a batch of varenyky or pirohi (dumplings), chicken kyev, a pot of borscht (beet soup) or holubsti (stuffed cabbage), a pan of nalesniki (cream cheese filled crepes) or deruny (potato pancakes).

Today my friend Svitlana told me that her family has safely escaped to Poland, but for so many innocent victims of this cruel siege by an unhinged Russian egomaniac, there will be no food, no shelter, and for some, no life. I dedicate this column to them and their heroism.


YIELD: Makes 16 crepes



5 eggs

1 1/4 cups flour

2 cups milk

3/4 teaspoon salt

2 tablespoons sugar

3 ounces melted unsalted butter

2 tablespoons vegetable oil


1 1/2 pounds small curd cottage cheese, rinsed and drained

1/2 pound cream cheese

1/4 cup sugar


Preheat oven to 350 F. Generously grease a 9” x 13” baking dish. In a large bowl, with an electric mixer beat together the eggs and flour until most of the lumps are gone. With mixer on low speed beat in the milk, then the salt, sugar, butter  and oil. Heat a 10” crepe pan or nonstick skillet over low heat. Pour 1/4 cup of prepared batter into pan and tilt to evenly distribute it; when edges are slightly crisp, about one minute, carefully flip the crepe and cook another 30 to 45 seconds, remove, place on plate and repeat with remaining batter. 

In a medium-large bowl, beat together the cottage cheese, cream cheese and sugar; place a crepe on a flat surface, spread with a thin layer of cheese mixture and, starting with the end closest to you, tightly roll into a long, thin log; repeat procedure with remaining crepes. Place half of them in baking dish, drizzle with half the butter, then repeat procedure with remaining crepes. Bake about 30 minutes, cut logs in half and serve with jam and tea.


YIELD: Makes 4 servings


12 -16 outer leaves from 1 large head green cabbage

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 carrots, peeled, finely grated

1 tablespoon tomato paste

1 tablespoon sugar

One 14-ounce can diced tomatoes

1 3/4 cups water

1 large bay leaf

Salt and pepper to taste

1/2 pound ground pork

1/2 pound ground beef

1/3 cup long grain white rice, pre-cooked for 5 minutes

1/4 cup chopped fresh dill


Fill a large bowl with ice water.  In a large pot of salted boiling water, blanch the cabbage leaves, one to two minutes, until they are bright green and pliable; carefully place them in ice water, then drain them between several layers of paper towels. 

In a heavy pot or Dutch oven, heat the oil over medium heat and cook half the onion and all the carrots until soft, about 5 to 7 minutes; add tomato paste and sugar and cook another minute or two, until caramelized. Add tomatoes, water and bay leaf and cook over medium-high heat until reduced by half, about 15 to 20 minutes. Remove from heat and season. 

Meanwhile in a large bowl, combine ground meat, remaining onion and rice; season with salt and pepper and thoroughly combine ingredients. Working one at a time, cut center stem from each cabbage leaf; place two generous tablespoons of meat mixture in center of leaf, fold the sides over and roll up. Place, seam side down in pot, repeat with remaining cabbages leaves and filling and nestle them close together in pot; bring to a simmer over medium heat, then reduce to medium-low, partially cover and cook about 40 minutes, until done. Remove bay leaf, transfer with cabbage rolls and sauce to bowl or platter and serve hot with sour cream.