Serve these crepes for brunch or as a light dessert. Mix up the fruit based on what’s available and in season.
1⁄4 cup brown sugar juice of 1 lime
2 cups sliced fresh strawberries
1⁄2 cup fresh peaches
1 cup low-fat ricotta cheese
2 Tbsp brown sugar
1⁄4 tsp cinnamon
6 (6-inch) flour tortillas
2 tsp margarine
Combine brown sugar and lime juice in a small bowl; stir to dissolve sugar. Stir in fruit and set aside. To prepare crepes, combine cheese, brown sugar, and cinnamon in a small bowl. Spoon an even amount of mixture on half of each tortilla; fold over to enclose filling. Melt 1 teaspoon margarine in a large skillet over medium heat. Place 3 of the filled tortillas in the skillet and cook for several minutes on each side until crisp and lightly browned. Repeat with remaining margarine and tortillas. Spoon fruit topping over crepes and serve while hot.
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