Quick and Easy Apricot Ricotta Crepes
I love that there is still produce in the world that is seasonal. California stone fruits continue to have a defined season, starting late April and ending late summer. Apricots have a shorter season, they disappear from the market around early to middle July. Unfortunately it’s hard to find good apricots, locally I’ve found that Frog Hollow Apricots are good, and I’ve used them for this apricot and ricotta crepes recipe.
It’s important to let apricots ripen to the point where the flesh is practically falling off the pit. They should soft-ish when touched. If they are firm and still pale orange (unless they are a pale orange variety) they can be very tart and acidic. My favorite apricots are Blenheim. They are small and difficult to grow which makes them difficult to find. They have a short season, starting the end of June and ending middle of July. But if you can find them, buy them. They are very aromatic. Leave apricots out room temperature to ripen. How long it takes will depend on how hot the weather is. It could be as quickly as overnight, or it can take 4-5 days. Check them daily to make sure they’re ripening evenly.
Apricot Ricotta Crepes
These crepes are really fast and easy since the crepes are purchased. Crepes can be found in the market either in the freezer where the pie crusts and filo are, or in the produce department next to the berries. I used apricots, but any seasonal fruit or berries are equally delicious. In fall and winter sautéed apples or pears work well.
- Prep Time: 15 mins.
- Cook Time: 15 mins.
- Total Time: 30 minutes
- Yield: 8 crepes 1x
- Category: Breakfast, Dessert
- Method: Sautee
- Cuisine: American/French
- Diet: Vegetarian
Ingredients
8 crepes
4 ounces cream cheese, room temperature
8 ounces ricotta cheese
1 egg
2 tablespoons powdered sugar
Zest of 1/2 a lemon
1 teaspoon vanilla
1 teaspoon lemon juice
8 ripe apricots, pitted and quartered
1/3 cup raspberry jam
1 cup Greek Yogurt (optional)
Instructions
Place the cream cheese, ricotta, egg, powdered sugar, lemon zest, vanilla, and lemon juice in a small bowl and beat until smooth and well blended.
Combine the apricots and raspberry jam and gently fold until the apricots are evenly coated with the jam
Heat a large non-stick skillet over a medium heat.
Add a crepe to the skillet and spoon 3-4 tablespoons of filling over one half of the crepe.
Fold the crepe in half and fold again into quarters and cook until the filling is heated through, about 2-3 minutes. Flip the crepe and heat through on the other side, an additional 2-3 minutes.
Continue making crepes as described.
Place two crepes on a serving dish and top with a generous spoonful of the apricot/jam mixture and a dollop of Greek yogurt. Serve immediately.
Notes
You can make the crepes ahead and place in a single layer on a buttered sheet pan and warm in the oven, 325F for 5-10 minutes before serving.
