Apple Ricotta Crepes

(Family Features) There’s perhaps no better occasion to show off your kitchen skills than Mother’s Day, a perfect opportunity to turn the tables on mom and let her relax while you handle cooking duties. A homemade breakfast – or better yet, letting her sleep in for brunch – is a sure way to win her over and show how much you care.

Show your delicate side by working up a batch of Apple Ricotta Crepes, which require a soft touch to cook the light, silky batter to golden perfection. This rendition of the beloved thin pancakes calls for a ricotta spread and apple-cinnamon topping for a delightful pairing of savory and sweet.

Special occasions with those you love can be uplifted with the aroma and flavor Envy Apples that offer an invitation to savor small moments around the table. Available at Whole Foods and other major grocery stores, the craveable texture and crunch of this leading apple variety provides balanced sweetness as the ultimate apple experience for Mother’s Day gatherings. Along with their delicious flavor, the flesh remains whiter longer, even after cutting, slicing, dicing or cubing, so that homemade meals look as good as they taste.

Visit to find more Mother’s Day brunch inspiration.

Apple Ricotta Crepes

Yield: 12 crepes (2-3 crepes per serving)

1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup whole milk
2 eggs
1 teaspoon vanilla
butter, for cooking

Apple Topping:
2 tablespoons brown sugar
Envy Apples, sliced or cubed
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
salt, to taste
maple syrup

Ricotta Filling:
1 cup ricotta cheese
1 lemon, zest and juice only
2-3 tablespoons sugar, or to taste

To make crepes: In bowl, combine flour, sugar and salt. Add milk, eggs and vanilla then, using whisk, combine thoroughly. Mixture should be silky smooth. Refrigerate.

To make apple topping: In pan over medium heat, heat butter and brown sugar until bubbly and golden.

Add apples, cinnamon, nutmeg and salt, to taste; cook over medium-low heat until apples are soft. Turn off heat and finish with maple syrup.

To make ricotta filling: Combine ricotta, lemon zest, lemon juice and sugar, mix well and set aside.

In nonstick pan over medium-low heat, melt small amount of butter.

Add one ladle crepe batter, cook until bubbles form, flip and cook until golden. Repeat with remaining batter. Stack crepes to keep warm and soft.

Spread ricotta mixture thinly onto crepes and fold into quarters. Top with apple mixture and serve.

Source: Envy Apples