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Blueberry Lemon Ricotta Crepes
Delicious crepes with blueberry and ricotta cheese filling. A blueberry and ricotta cheese crepe recipe with lemon zest and cinnamon sugar topping.
southernfood.about.com
Servings:
??
| Calories:
1764
| Total Fat:
88g
| Chol:
767mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
88g
136 %
Sat Fat
50g
250 %
Total Carb
178g
59 %
Fiber
7g
28 %
Sugars
93g
---
Cholesterol
767mg
256 %
Sodium
1819mg
76 %
Protein
64g
129 %
Calories:
51% Others combined
24% Ricotta cheese
12% All-purpose flour
11% Butter
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
Crepes
2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup ricotta cheese
1 egg, beaten
1/3 cup powdered sugar
Finely grated zest of 1 lemon
2 teaspoons lemon juice
1/2 cup fresh blueberries
2 to 3 teaspoons melted butter
1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon
Directions :
View recipe
directions
on southernfood.about.com
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Blueberry Lemon Ricotta Crepes
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