Plum Ricotta Crepes

Every time I use wax paper I am reminded of an experience that happened in college. My second year I lived in an apartment with 3 other girls and we had some guy neighbors that we hung out with from time to time. We had some fun times together... but I digress. One of these guys came over and needed to buy something, however he could not remember the name, so ended up saying: "What is that waxy paper stuff called?" To which one of my roommates responded, "Wax paper?!"

I have been loving planning meals revolving around fresh produce. It has made me try recipes I never would have tried before, mainly because I do not typically buy the produce I get in our weekly co-op. As I was searching for plum recipes, I found a recipe for Sugar Plum Crepes on Smitten Kitchen. I loved the recipe and couldn't wait to try it, but I did wait until the plums were ripe enough to use them.

Plum Ricotta Crepes

For Crepes: First, you'll need milk.

 1/2 cup milk, poured into a blender.

 Next, add 2 Tbsp butter - melted but not super hot!

 You'll also need two eggs.

 I like to break them into a separate container so I know there will be no shells...

 toss them into the blender.

Toss in 1/2 cup flour...

 You'll also need some salt.

 just a pinch or two.

 Toss in a pinch of nutmeg,

 and two pieces of cinnamon.

 You'll also want some honey

 I used huckleberry honey, but plain old honey will be just fine.

 Blend until mixed.

 Once mixed, cover and refrigerate for 1 hour (and up to 2 days - if you're that organized!)

 Once crepes have rested for an hour, heat a skillet over medium high heat. Brush pan with butter, or spray with non-stick cooking spray.

 Pour 1/4 cup batter into pan

 and swirl the batter around

 to coat the bottom.

 Let the crepe cook until the batter is set,

 Should take about 2 minutes.

 Once it is set,

 once the batter is set, carefully flip the crepe.

 Cook for about 10 seconds on the other side, and then place onto a plate.

 Place wax paper in between each crepe to keep them from sticking. Repeat with remaining batter.

 Cover and keep them warm until ready to use.

For Plum Filling:

 

You'll need plums,

 more than one - about 1 pound.

Cut in half and remove the pit.

 Then slice each half into 3 pieces.

 Repeat with all plums

 I think I may have cut more than a pound... but they were delicious.

 You'll also need lemon juice... I used the juice from a whole lemon (about 2-3 Tbsp)

 In a skillet, melt the butter and toss in the plums.

You'll also need some honey.

1-2 Tbsp. I used 2 Tbsp.

You can also add a pinch of cinnamon.

and pour in the lemon juice.

Heat for a minute or two until it is warm.

Set aside until ready to assemble crepes - I covered the bowl with aluminum foil to keep in the heat.

For Ricotta filling: You'll need 1 cup of ricotta cheese,

zest of half a lemon, and 1 Tbsp honey.

Mix well.

(the original recipe used only plain ricotta, but I loved this simple addition!)

Another addition I had: Maple Syrup Whipped Cream - simply whip cream and add maple syrup until desires sweetness is achieved.

For Assembly: Place a crepe on a paper and apply a smear of whipped cream,

Top with plum filling,

Add some ricotta filling,

Sprinkle with mint.

Wrap and enjoy!

Original Recipe