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Italian Strawberry Dessert Crepes















Trans-fat Free, Low Sodium


2 tablespoons butter
1 ½ cups all-purpose flour
2 large eggs
2 each egg yolks
2 cups milk
1 tablespoon sugar
1 pinch salt
pound ricotta cheese
¼ cup sugar
1 teaspoon vanilla extract
1 pint strawberries
hulled, crushed
1 x powdered sugar


Melt butter in top of a double boiler over hot, not boiling water.

In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk, granulated sugar (1tablespoon), and salt.

Blend well.

Heat a 6 inch skillet or crepe pan and brush it with melted butter.

Pour in about 3 tablespoons of the batter and tilt the pan to spread batter over entire bottom.

Cook on both sides.

Stack crepes as they are cooked.

Cover them with wax paper until they are to be filled.

To make filling, cream the ricotta with the granulated sugar and vanilla.

Add strawberries and mix gently.

Spoon some of the mixture down the center of each crepe and roll up the crepe.

Sprinkle the rolled crepes with confectioner's sugar.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 25537% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 95mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 21g
Vitamin A 9% Vitamin C 0%
Calcium 16% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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