Sweet apples and creamy ricotta cheese come together in this Mexican-style crepe that’s irresistible when it comes straight out of the oven. The perfect balance of savory and sweet makes this a flawless ending to an evening meal.

Ingredients:

• 4 Udi’s® Gluten-Free Small Tortillas
• For the apple filling:
• 1 Tablespoon butter or margarine (15 ml)
• 3 Granny Smith apples, halved, cored and cut into ½ cm slices
• 2 Tablespoon white sugar, separated (30 ml)
• ½ teaspoon ground cinnamon (2 ml)
• For the cheese filling:
• 1 cup low-fat ricotta cheese (250 ml)
• ¼ teaspoon vanilla (50 ml)
• 2 teaspoon white sugar (30 ml)
• For the sauce:
• ½ cup water (500 ml)
• 6 Tablespoon white sugar (90 ml)
• 1 Tablespoon butter or margarine (15 ml)

Directions:

• Preheat the oven to 350° (177°C). Set aside a 9 x 9 inch baking dish.
• Make the apple filling by melting the butter or margarine in a large non-stick pan over medium heat.  Add the sliced apples and 1 tablespoon (15 ml) of the sugar. Cook 5 to 8 minutes, stirring occasionally, until apples begin to soften. Stir in the remaining tablespoon (15 ml) of sugar and the cinnamon and cook 2 minutes more. Remove from heat and set aside.
• Meanwhile, make the cheese filling by whisking together all the ingredients in a small bowl.
• Warm the Udi’s® Small Tortillas in the microwave or on the stove top according to package directions and place on a flat work surface.
• Spread ¼ of the cheese filling in the center of each tortilla. Top with ¼ of the apple mixture (reserve pan for sauce) and fold by tucking in the two long sides of the tortilla. Place seam side down in the baking dish.
• Place the pan back on the stove and make the sauce by adding ½ cup (125 ml) water. Bring to a simmer and stir in the sugar and butter. Cook 3 to 4 minutes until sauce starts to thicken.
• Pour over the crepe and bake for 15 to 20 minutes until crepe are heated through and sauce is bubbly.
• Serve immediately.

Makes 4 servings