Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
- To make the crepes, combine the eggs and milk in a bowl and whisk, then, little by little, whisk in the flour, salt, and sugar to make a thin, lump-free batter. If, despite your best efforts, there are still lumps, strain the batter through several thicknesses of cheese cloth.
- Cover the batter and refrigerate for 2 hours.
- If the batter still seems too thick—it should be the consistency of thick cream—thin it by beating in a little milk.
- Heat a 12-inch skillet, preferably nonstick. The pan is ready when a drop of butter placed in it sizzles and spatters.
- Drop in a teaspoon of butter and melt it over medium-high heat, coating the pan by tipping it from side to side.
- Pour a scant ¼ cup of batter into the pan, quickly tipping and turning the pan to cover the bottom. Pour off any excess. In a very short time, the batter will begin to have bubbles on its surface and the edge will begin to pull away from the side of the pan.
- Using a spatula, turn over the crepe and cook it just a moment on the other side. Remove to a covered plate and keep warm.
- Repeat until all batter has been used. In a bowl combine the ricotta, the 1 tablespoon of sugar and 2 tablespoons of the milk and mix until creamy, adding more milk if desired. It should be easily spreadable.
- Fill the creps with the ricotta mixture and roll up. Top with peaches and sprinkle with confectioner's sugar.