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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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 (1 tbsp), and pinch of salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter. | 2. Pour in about 3 tbsp 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 fresh, hulled 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. Enjoy! Serves 6-8. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
egg	2			143.0	0.72	12.56	9.51
egg yolk	2			109.48	1.2206	5.3924	9.0236
milk	2	cups		297.68	23.3264	15.372	15.9576
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt				-	-	-	-
ricotta cheese	2/3			287.68	5.0261	18.6165	21.4603
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
strawberry	1			48.64	11.6736	1.0184	0.456
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.