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Banana Corn Crepes with Grilled Fruit and Whipped Ricotta

Prep Time 20 minutes
Total Time 40 minutes
Difficulty 2.0 Medium
Calories Per Servings 580 Calories
Servings 4
Nutrition facts Nutrition facts


An interesting and tasty addition as a dessert

Ingredients 9


1-3/4 cups ricotta cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1 pinch salt
2 cups DOLE® Sliced Peaches
1 tsp white balsamic vinegar
2 whole egg(s)
1 ripe DOLE® Banana(s), pureed
1 box (8.5 oz) corn muffin mix




Preheat gas grill with lid down to medium-high heat.


1-3/4 cups ricotta cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1 pinch of salt


Combine ricotta cheese, powdered sugar, vanilla and salt in mixing bowl with mixer until blended and creamy.  Cover; refrigerate.


2 cups DOLE Sliced Peaches
1 tsp white balsamic vinegar


Thread pieces of fruit onto double skewers and grill lightly about 3 minutes per side.  Remove from grill and chop into 1/2-inch chunks; toss in bowl with white balsamic vinegar, set aside.


2 eggs
1 ripe DOLE Banana, pureed (about 3/4 cup)
1 box (8.5 oz) corn muffin mix


Whisk together eggs and banana; add dry corn muffin mix and 1/2 to 3/4 cup water.  Whisk until blended and batter is a thin consistency.



Heat 10-inch skillet on grill burner, spray with nonstick cooking spray.  Pour 1/4 cup batter into skillet, spreading evenly and turn over when underside is golden brown.  Remove when both sides are golden brown.


1/2 cup grilled fruit
1/2 cup whipped ricotta


Place crepe onto plate, spoon 1/2 cup grilled fruit on one half of the crepe, top with 1/2 cup whipped ricotta and fold crepe over.  Repeat with remaining crepes.

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