Blueberry Ricotta Crepes
This year I won’t be seeing my little mama on Mother’s Day. The timing didn’t quite work out and we’ll have to have a belated catch-up later this year. So in her honor, I’m sharing this recipe that is inspired by her.
Crepes were always a special treat growing up because when you have to make enough for twelve people it takes a long time! Whenever a blessed crepe-day arrived we’d make a huge batch and fill them with peach slices and whipped cream and we’d all sit around our scratched, kitchen table with whipped cream in our cheeks and a big smile on our faces.
My mom and Grandma were the first ones to model the “use what you have and don’t waste food” mentality which is how all the restaurants I’ve worked at operate as well.
I stuffed these crepes with Ricotta Cheese I made out of a gallon of milk that was about to expire and felt that my mother would have been very proud! Plus you can put the cheese in the blender with a little yogurt and make “whipped ricotta” which is all the rage in the restaurants these days.
While this crepe combo is fantastic if you don’t have the fillings I’m using be like my Mother and use what you have. Nutella, strawberries, chocolate, eggs, sweet potatoes, spinach, cheddar, the list goes on! So make these for your mom if you’re lucky enough to be near her this year and if not, make them in her honor. Happy Mother’s Day!