Hurricane day crepes

What happens when a hurricane rolls into town, shuts down everything, and leaves you with little to do?


Why, you make homemade crepes of course!


Except I didn't have any eggs on hand, and I kind of threw together the filling based off of what I had in the refrigerator at the moment.. but I think these little gems that we had as a midday snack turned out pretty darn good.


Eggless Crepes with Amaretto Ricotta filling 

Ingredients

• Crepes:
• 1/2 cup skim milk
• 2/3 cup water
• 1/4 cup butter, melted
• 2 tablespoons vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil 

Filling:

1 15oz container ricotta cheese (fat free, low fat or regular are fine)

1 cup powdered sugar, plus more for dusting

2 tablespoons amaretto flavored coffee creamer

1/2 cup chocolate chips

Directions

1. In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
2. Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.
3. To make filling: combine the ricotta cheese and next 3 ingredients in a small bowl, stir together well. Fill each crepe with about 1/4 cup of filling, dust crepes with powdered sugar if desired. 

***Note: I used amaretto coffee creamer because it's what I had on hand, but you could use any flavor you want (french vanilla, hazelnut, or cinnamon would all be good). Or, you could also just replace the creamer with 2 tablespoons of milk to make the filling a little less sweet. 

(Eggless crepe recipe from allrecipes.com)