Banana Corn Crepes with Grilled Fruit and Whipped Ricotta An interesting and tasty addition as a dessert
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,
Step 1: Preheat gas grill with lid down to medium-high heat.
Step 2: Combine ricotta cheese, powdered sugar, vanilla and salt in mixing bowl with mixer until blended and creamy. Cover; refrigerate.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.