Breakfast crepes with strawberry

Breakfast crepes with strawberry
Crepes (makes 5):
½ cup flour
1 Tablespoon sugar
1 pinch salt
1 egg
1 egg yolk
½ cup and 1/8 cup milk
2 ½ Tablespoons butter, melted

Combine the flour, sugar and salt. Make a well in the center, add egg and egg yolk. Add ½ cup milk. Gradually whisk until smooth, but don’t over mix.

Add remaining 1/8 cup milk. Whisking gently until it is well combined. Cover loosely and leave aside while making filling. Add melted butter right before cooking.

Lightly butter non-stick pan on medium-high heat. Add batter in center while it sizzles as it coats the pan. Flip when browned (approx 1 minute each side). Remove from heat onto wire rack lined with paper towel then parchment paper. Stack until 5 crepes have been made.

Filling:
1 cup ricotta cheese
4oz softened cream cheese
¼ cup granulated sugar
½ teaspoon vanilla
¼ (1/2 stick) butter

Combine everything, but butter, until smooth.

Creating blintz:
Place one crepe on plate. Fill with about 1 spoonful of filling. Top with fresh strawberries. Fold like a burrito using toothpicks to “stitch” closed.

In pan add ¼ cup butter until melted. Add crepes to fry for about 5 minutes (2 ½ minutes per side). Remove to serving plate. Top with syrup that had sliced strawberries heated in the microwave for about 1 minute. Top that with whip cream. Yummy!!!