It's peak strawberry season in North Carolina and nothing is sweeter for Mother's Day than breakfast in bed. This recipe was awarded first place by the North Carolina Strawberry Association, so we're sure it'll impress!
Yield: 12 crepes
Prep time: 10 min
Cook time: 1 hour
Total time: 1 hour 10 mins
2 cups fresh North Carolina strawberries, sliced
1-1/2 cups ricotta cheese
1/4 cup granulated sugar
1 tsp. vanilla extract
1 cup flour
1 cup whole milk
3 Braswell Family Farms eggs
1/4 tsp. salt
2 Tbsp. sugar
1 cup slivered almonds
1/4 cup maple syrup
2 Tbsp. butter
Whipped cream or CoolWhip
Place almonds, maple syrup, and butter in a non-stick frying pan and cook on medium heat until the syrup becomes thick and the bubbles get larger.
Place the almond mixture on parchment paper on a cookie sheet and bake in a 200-degree oven for about 45 minutes. Let cool.
Next, make the filling by combining strawberries, ricotta cheese, 1/4 cup sugar and vanilla in a bowl and set aside.
Put all crepe ingredients in blender and blend until smooth. Heat an 8-inch, non-stick skillet on medium-high heat.
Pour a scant 1/4 cup batter in the pan and rotate the pan to evenly coat bottom. When you start to see brown around edges, turn over to finish cooking.
Stack on a plate, placing a piece of waxed paper between each completed crepe.
Once the sugared almonds have cooled, break them into pieces.
Remove on crepe at a time, place on a plate and dab about 1/3 cup of strawberry mixture on it, and roll up, leaving ends open. Repeat until you have filled all crepes.
Place a spoonful of whipped cream or CoolWhip on top of each crepe and sprinkle with sugared almond slivers and a strawberry slice for extra presentation points!