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Raspberry Ricotta Crêpes

Light and delicate, these crepes are the perfect complement to the raspberries and ricotta cheese.

Raspberry Ricotta Crêpes
DIRECTIONS

Place flour, granulated sugar, salt, eggs, milk and 3 tablespoons butter into blender and press Start. Blend on medium speed until smooth. Cover and refrigerate for one hour.

Melt 2 teaspoons butter in a nonstick skillet over medium heat. Add one-fourth cup batter and swirl pan to coat bottom evenly. Cook crêpe until underside is lightly golden, about 1 to 2 minutes. Flip crêpe and cook for an additional minute. Slide crêpe from pan and keep warm while repeating process with remaining batter. Add butter as needed to coat the pan.

In a small bowl, combine ricotta with powdered sugar. Cover half of each crêpe with ricotta cheese and fold crêpe over into quarters. Top with berries and serve.

makes 8 to 12 servings
NUTRITION:

Calories: 136; Fat: 7g; Chol: 20mg; Sodium: 123mg; Carbs: 14g; Fiber: 14g; Protein: 6g

Raspberry Ricotta Crêpes

Light and delicate, these crepes are the perfect complement to the raspberries and ricotta cheese.

INGREDIENTS

1 cup all-purpose white flour
1 tsp granulated sugar
¼ tsp salt
2 eggs, at room temperature
1¼ cups lowfat milk
3 tbsp butter, melted
1 cup ricotta cheese
2 tbsp powdered sugar
3 cups fresh raspberries
2 tsp butter, plus additional for cooking

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Raspberry Ricotta Crêpes



Raspberry Ricotta Crêpes

Light and delicate, these crepes are the perfect complement to the raspberries and ricotta cheese.

dNUTRITION
Calories: 136; Fat: 7g; Chol: 20mg; Sodium: 123mg; Carbs: 14g; Fiber: 14g; Protein: 6g

DIRECTIONS

Place flour, granulated sugar, salt, eggs, milk and 3 tablespoons butter into blender and press Start. Blend on medium speed until smooth. Cover and refrigerate for one hour.

Melt 2 teaspoons butter in a nonstick skillet over medium heat. Add one-fourth cup batter and swirl pan to coat bottom evenly. Cook crêpe until underside is lightly golden, about 1 to 2 minutes. Flip crêpe and cook for an additional minute. Slide crêpe from pan and keep warm while repeating process with remaining batter. Add butter as needed to coat the pan.

In a small bowl, combine ricotta with powdered sugar. Cover half of each crêpe with ricotta cheese and fold crêpe over into quarters. Top with berries and serve.

makes 8 to 12 servings

INGREDIENTS

1 cup all-purpose white flour
1 tsp granulated sugar
¼ tsp salt
2 eggs, at room temperature
1¼ cups lowfat milk
3 tbsp butter, melted
1 cup ricotta cheese
2 tbsp powdered sugar
3 cups fresh raspberries
2 tsp butter, plus additional for cooking



Cook's Note