1/2 cup all purpose flour
1 large egg
3/4 cup 2% milk
1/8 tsp salt
1 tbsp unsalted butter, melted, plus additional for cooking
1/4 cup Welch's Strawberry Spread
1/2 cup low fat ricotta
1/2 cup sliced strawberries
2 tbsp icing sugar, for dusting
In a mixing bowl, combine all the ingredients. In another bowl, stir together Welch’s Strawberry Spread and ricotta; set aside.
Melt a little unsalted butter in an 8- or 9-inch non-stick skillet over medium heat. Add 1/4 cup crêpe batter and tilt the skillet until the batter covers the entire base. Continue to cook until the bottom is golden, about 2 minutes. Flip and cook for 2 minutes more until golden on both sides. Transfer to a plate and continue with remaining batter.
To serve, transfer each crêpe to a plate. On one half of the crêpe spread the strawberry ricotta mixture and top with sliced strawberries. Fold remaining half over and dust the top with powdered sugar. Repeat with remaining crêpes.