> Culture > Recipe > Tuscan Raspberry Matcha Crepes

Tuscan Raspberry Matcha Crepes


For crepes:

  • 4 eggs

  • 1 cup organic flour

  • 1/2 cup skim milk

  • 1/2 cup water

  • 1/2 teaspoon salt

  • 2 tablespoons melted margerine

  • 1/2 teaspoon confectioners' sugar

  • 1/2 teaspoon matcha

For the filling:

  • 2 cups fresh raspberries hulled and crushed

  • 12 oz. Pecorino cheese

  • 1/4 cup organic sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon matcha

Prep Time: 1 hr

Cooking Time: 20 min

To make crepes: Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let the batter refrigerate for at least 1 hour (This helps the flour absorb more of the liquids).

In a bowl cream the Pecorino cheese, vanilla extract, matcha and organic sugar. Fold in the raspberries. Spoon the mixture into the center of each crepe.

Cook crepes on a pan at medium-high heat. Roll the crepes and lightly dust with confectioners' sugar and matcha. Makes 12-14 crepes.

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