MOTHER’S DAY RECIPES

By Family Features | ContributorThis rendition of the beloved thin pancakes calls for a ricotta spread and apple-cinnamon topping for a delightful pairing of savory and sweet.Envy Apples offer an invitation to savor small moments around the table. Available at Whole Foods and other major grocery stores, the craveable texture and crunch of this leading apple variety provides balanced sweetness as the “ultimate apple.” Apple Ricotta CrepesYield: 12 crepes (2-3 crepes per serving)Crepes:1          cup flour1          tablespoon sugar1/2       teaspoon salt1          cup whole milk2          eggs1          teaspoon vanillabutter, for cookingApple Topping:butter2          tablespoons brown sugarEnvy Apples, sliced or cubed1/2       teaspoon cinnamon1/8       teaspoon nutmegsalt, to tastemaple syrupRicotta Filling:1          cup ricotta cheese1          lemon, zest and juice only2-3       tablespoons sugar, or to taste To make crepes: In bowl, combine flour, sugar and salt. Add milk, eggs and vanilla then, using whisk, combine thoroughly. Mixture should be silky smooth. Refrigerate.To make apple topping: In pan over medium heat, heat butter and brown sugar until bubbly and golden.Add apples, cinnamon, nutmeg and salt, to taste; cook over medium-low heat until apples are soft. Turn off heat and finish with maple syrup.To make ricotta filling: Combine ricotta, lemon zest, lemon juice and sugar, mix well and set aside.In nonstick pan over medium-low heat, melt small amount of butter. Add one ladle crepe batter, cook until bubbles form, flip and cook until golden. Repeat with remaining batter. Stack crepes to keep warm and soft.Spread ricotta mixture thinly onto crepes and fold into quarters. Top with apple mixture and serve.Visit EnvyApple.com to find more brunch inspirations. More