Malted Crepes

Prep time: 20 minutes            Cook time: 20 minutes          
Total time: 40 minutes

Servings: 16 Crepes

Ingredients:

• 1 c. Edwards Mill Malted Pancake Mix
• 1 ½ c. milk
• 2 eggs
• 1 tsp. vanilla extract
• 1 c. Ricotta cheese or cream cheese
• 2 Tbsp. Student-Made Cherry fruit spread or you favorite flavor

Instructions:

1. Place the Edwards Mill Malted Pancake Mix, milk, eggs, and vanilla extract in a bowl, whisk until smooth and all the lumps are gone.
2. Heat a skillet over medium-high heat and spray nonstick cooking spray or add about a tsp. of butter. Make sure to repeat this before each crepe so they do not stick.
3. Pour about 2 Tbsp. batter into the skillet. Immediately pick up the pan and swirl the pan until the batter covers the bottom. Return the pan to the heat and cook until the edges start to peel away. Carefully remove the crepe from the pan and repeat with the remaining batter.
4. For the filling, mix cheese and Student-Made fruit spread in a bowl.
5. Spread filling on crepe, roll up and serve with whipped cream, fresh fruit, or dust with powdered sugar. I like to use our recipe for flavored whipped cream.
6. For a slight crunch, spread our Student-Made Apple Butter and sprinkle some of our C of O Cinnamon Sugar Pecans in the crepe before rolling them up.