I'm known for creating some pretty decadent breakfast and brunch dishes when the weekend rolls around, but sometimes even I want a fairly laid back morning. That's when I reach for easy dishes like these rich crepes that can even be made ahead of time and baked in the morning:
Brimming with creamy ricotta cheese and dotted with tender raisins, these crepes have a mild maple flavor that's enhanced with a drizzle of the real deal at the table. You can opt to make the filling ahead of time, make the crepes ahead of time, or combine the two and assemble them in the baking dish, cover them tightly with plastic wrap, and pop them into the oven in the morning! How's that for a versatile dish?
These crepes play well with breakfast standbys of coffee and orange juice. They also pair well with sausage or bacon and fresh fruit. You could even make them part of a more involved event by adding hash browns or your favorite breakfast potatoes. Oh, and don't forget to grab the paper or your favorite book and use some of that lazy morning for enjoying some quiet reading. Welcome, weekend!
- 2 c. ricotta cheese
- ½ tsp. maple extract
- ¼ c. sugar
- 1 egg
- ½ c. raisins
- 8 crepes (get great recipes for making your own)
- Maple syrup, for serving
Combine the first 4 ingredients together in a mixing bowl; stir until well incorporated. Add the raisins and stir well. Place 1/8 of the filling into each of the crepes and carefully fold over the crepes, burrito-style, and set gently into a greased 9x13-inch baking pan. Repeat until all of the crepes are arranged in the baking pan.
Bake the crepes at 375° F for 10 minutes to warm the filling completely through. Serve with maple syrup drizzled over the top.
- Yields: 4 servings
- Preparation Time: 20 minutes