Crepes with Original Blue, Ricotta, Strawberries & Chocolate
Makes about 16 small crepes
Crepes: 2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Filling: 1 cup ricotta cheese
¼ cup honey 2 ounces
Point Reyes Original Blue, finely crumbled
Pinch of salt
Assembly: 4 tablespoons butter, melted Sliced strawberries Chocolate sauce
Make crepes: In a blender, combine all of the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Combine filling ingredients in a small bowl.
To assemble: Divide filling equally among crepes. You want 1-2 tablespoons filling per crepe. Fold crepe in half then in half again, gently pressing down to spread filling out from the center just a bit. Place filled crepes on a buttered sheet pan or in a baking dish. Brush the tops with a little more butter and bake for about 10 minutes at 325 degrees until warm. Top with sliced strawberries and a drizzle of chocolate sauce and serve.