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Fast and Easy-to-Make

Blueberry Crepes with Ricotta

1 jar DICKINSON’S® Pure Pacific Northwest Blueberry Preserves

1 c. PILLSBURY BEST® All Purpose Flour

3 lg. Eggs

1/2 tsp. Salt

1 1/2 c. Milk

1 c. Ricotta Cheese

Butter for frying

Optional: Icing Sugar, Blueberries, Mint Leaves

Mix the flour, eggs, salt & milk until smooth. Heat an 8" crepe pan, brush with butter and pour 1/4 cup batter into pan. Cover entire pan with batter. Crepe is ready to turn when bottom side begins to brown. Place the crepe on plate, spread with cheese down the middle part of crepe, spoon preserves on, roll crepe together. Sprinkle with optional icing sugar; garnish with optional mint leaves or blueberries. Makes 4 servings.

SERVING IDEAS: Substitute any flavor Dickinson's Traditional Preserves, PURELY FRUIT® Spreadable Fruit or ORGANIC Fruit Spread.

NOTE: No one can resist warm crepes on a Sunday morning. We've made ours richer than ever with our sweet blueberry preserves and ricotta cheese. Your family will reward you for your effort!