Prep Time

20 min

Total Time

40 min

Calories per serving

580

Servings

4

Ingredients (9)
  • 1-3/4 cups ricotta cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 cups frozen DOLE® Sliced Peaches, partially thawed
  • 1 tsp white balsamic vinegar
  • 2 whole egg(s)
  • 1 ripe DOLE® Banana(s), pureed
  • 1 box (8.5 oz) corn muffin mix
Directions
  1. Preheat gas grill with lid down to medium-high heat.
  2. Combine ricotta cheese, powdered sugar, vanilla and salt in mixing bowl with mixer until blended and creamy.  Cover; refrigerate.
  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.
  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.
  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.
  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.

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