Ingredients

Green Tea Crepes

• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 1 tablespoon matcha/green tea powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups skim milk
• 2 eggs
• 2 teaspoons melted butter
• 2 teaspoons honey (sugar or agave nectar may be used instead)
• 1/4 teaspoon vanilla extract

Matcha Ricotta Filling

• 15 ounce container part skim ricotta cheese
• 1 tablespoon honey
• 2 teaspoons matcha/green tea powder (use less for a lighter flavor)
• 3/4 teaspoon vanilla extract

Raspberry Sauce

• 1 pint fresh raspberries
• 2 tablespoons honey, more if your berries aren’t sweet
• 1/4 teaspoon vanilla extract

Instructions

Green Tea Crepes

1. Add all of the crepe ingredients to a blender and blend until smooth.
2. Place the crepe batter in a covered container in the fridge for at least 30 minutes.
3. Heat a 8-10 inch non stick skillet over medium heat.
4. Spray the skillet with cooking spray then pour in a scant 1/4 cup of the crepe batter into the center of the pan.
5. Immediately tilt the pan in all directions until the batter covers the pan with a thin layer.
6. Cook the crepe for 30-60 seconds or until it is light brown underneath and releases from the pan with a rubber spatula.
7. Flip the crepe over using a rubber spatula and cook for another 30 seconds or until the center is set.
8. Stack the crepes on a clean kitchen towel to cool completely and continue the process.

Matcha Ricotta Filling

1. Combine all of the filling ingredients together in a bowl using a whisk or spoon until completely incorporated.
2. Refrigerate until you are ready to use.

Raspberry Sauce

1. In a small saucepan over medium heat add the raspberries and honey.
2. Simmer the sauce until the berries become soft then mash them with a potato masher or back of a spoon.
3. Continue to simmer the sauce for several more minutes or until it has thickened slightly.
4. Pour the sauce into a small bowl through a strainer to remove the seeds.
5. Cover the bowl and refrigerate until you are ready to serve.

Assembling the Crepes

1. Spread a couple tablespoons of the ricotta filling over half of a crepe.
2. Fold the crepe in half covering the filling, then fold it in half again so it is in fourths.
3. Drizzle the top of the crepes with the raspberry sauce.
4. Sprinkle with powdered sugar if desired.
5. Serve immediately.