By Jimmie Sexton, Kernersville, NC
First Prize Winner
2 cups fresh North Carolina strawberries, sliced
1-1/2 cups ricotta cheese
1/4 cup granulated sugar
1 tsp. vanilla extract
1 cup flower
1 cup milk
1/4 tsp. salt
2 Tbsp. sugar
1 cup slivered almonds
1/4 cup maple syrup
2 Tbsp. butter
Whipped cream or CoolWhip
Sugared almonds: place all ingredients in a non-stick frying pan and cook on medium heat until the syrup becomes thick and the bubbles get larger. Place the almond mixture on parchment paper on a cookie sheet and bake in a 200-degree oven for about 45 minutes. Let cool and break into pieces.
Filling: Combine all ingredients and set aside while you make the crepe batter and the crepes.
Crepes: put all ingredients in blender and blend until smooth. Heat an 8-inch, non-stick skillet on medium-high heat. Pour a scant 1/4
cup batter in the pan and rotate the pan to evenly coat bottom.
When you start to see brown around edges, turn over to finish cooking. Stack on a plate, placing a piece
of waxed paper between each completed crepe. Makes about 12 crepes.
To combine: Place a crepe on plate, place about 1/3 cup of strawberry mixture on it, and roll up, leaving ends open. Repeat until you have filled all crepes. Place a spoonful of whipped cream or CoolWhip on top of each crepe and sprinkle with sugared almond slivers. Place a slice of strawberry on top.