Oatmeal Crepes With Strawberries & Ricotta offer a delightful twist on traditional crepes, combining the wholesome goodness of oats with creamy ricotta and fresh strawberries. Perfect for breakfast or dessert, the crepes are a delicious way to satisfy your sweet cravings while keeping things light and fruity.
When making Oatmeal Crepes With Strawberries & Ricotta, feel free to substitute the quick oats with rolled oats if you prefer a chewier texture. If you need a dairy-free option, consider using a plant-based yogurt and ricotta alternative. Always check labels on the jam to ensure it’s free of any allergens, especially if you’re serving guests with dietary restrictions. Fresh strawberries are a must for that vibrant color and fresh flavor, but if they aren’t available, frozen strawberries can work in a pinch.
Pancakes, Waffles & Crepes
Oatmeal Crepes With Strawberries & Ricotta Recipe
Ingredients
- 1 cup quick oats
- 1/4 cup all-purpose flour
- 1 pinch salt
- 1 tablespoon granulated sugar
- 1 1/4 teaspoons cinnamon
- 1/4 cup orange juice
- 1/4 cup plain yogurt
- 1/2 cup milk
- 3/4 cup liquid egg substitute, well beaten
- 1 tablespoon melted butter, cooled
- 1 (400 g) container ricotta cheese, light
- 1/3 cup smuckers pure strawberry jam
- 1 1/2 tablespoons orange juice
- 3 fresh strawberries, sliced
- icing sugar
Instructions
- Combine 1 cup quick oats, 1/4 cup all-purpose flour, 1 pinch salt, 1 tablespoon granulated sugar, and 1 1/4 teaspoons cinnamon in a blender. Add 1/4 cup orange juice, 1/4 cup plain yogurt, 1/2 cup milk, and 3/4 cup liquid egg substitute, well beaten, and blend at high speed until smooth. Let the batter stand for 10-15 minutes. Add 1 tablespoon melted butter and resume blending until smooth.
- Heat a crepe pan or 8-inch nonstick skillet over medium-high heat. Grease the pan with melted butter. Pour in 2 tablespoons of the crepe batter, swirling to coat the bottom of the pan. Cook until golden brown, then flip and cook for an additional 15 seconds until golden spots appear. Transfer the crepe to a parchment-lined ovenproof plate and repeat with the remaining batter, placing a paper towel between each crepe. Cover tightly with foil and keep warm in a 350°F oven.
- In a small bowl, combine 1 (400 g) container ricotta cheese, light, and 1/3 cup smuckers pure strawberry jam. Microwave for 15-20 seconds and stir well; set aside.
- In a large measuring cup, combine 1/3 cup smuckers pure strawberry jam and 1 1/2 tablespoons orange juice. Microwave for 20 seconds to heat, then stir well.
- To assemble, lay the crepes on a work surface and spread 2 tablespoons of the ricotta filling down the center of each crepe. Roll up gently and repeat with the remaining crepes. Place 2 rolled crepes on each plate, drizzle with the warm jam sauce, and top with sliced strawberries and a dusting of icing sugar, if desired.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 2 of 3: