Ricotta Rolled Pancakes with Bonne Maman Raspberry Jam
Jams
Easy
Raspberry
Breakfast
20 min
Steps
- In a bowl, mix flour, sugar and salt. Add eggs to the center and 1/2 cup milk. Whisk while gradually adding milk and vanilla extract. Finish by gradually adding melted butter.
- In a small or large skillet that has been greased, pour 1/4 cup or 1/3 cup of the mixture, depending on the size of the skillet. Make circles with the skillet on itself to distribute the mixture evenly over the entire bottom of the skillet.
- Cook over medium heat until the edge is easy to flip (about 2 minutes). Let sit for 20-30 seconds more and remove from heat. Repeat until you run out of mixture.
- In a bowl, mix the ricotta and honey.
- Add 2 tbsp ricotta and 1 tbsp jam to the bottom of the crepes. Roll up and serve with fresh raspberries.
