What could be better than ricotta cheese crepe filling? Combine classic Fall flavors (cinnamon, apples, brown sugar, lemon juice) on top of a crepe. And the crepe itself is stuffed with ricotta cheese!
Place sliced apples into a large bowl, add sugar, cinnamon, lemon juice and mix. Let apples sit for about 15 minutes to release juices.
In a medium size pan, heat 2 tablespoons of butter on high heat. Add sliced apples (without juice at the bottom of the pan) to the butter in the pan, close the pan with the lid and let them cook on high for about 5 minutes, checking periodically. After 5 minutes, flip sliced apples on the other side, close the pan with the lid and let them cook on high for another 5 minutes. Remove from heat. Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly “burned” effect. But don’t over-do it, once the apples have this “roasted” appearance. Right after you remove the pan with roasted sliced apples from the heat, immediately add honey – it will make apples sizzle and will caramelize them beautifully, off the heat. Then, add all other juices from the bowl.
In a separate, small skillet, heat ricotta cheese and agave nectar and keep mixing it until the mixture becomes liquid and of even consistency. Remove from heat and let it cool. Once it cools a bit, the mixture would become more solid, which is what we want.
To serve: add 2 tablespoons (or less) of agave-ricotta cheese mixture on top of an open crepe, fold the crepe in half, then fold it one more time to form a triangle. Pour hot mixture of honey, butter and caramelized apples on top. Ready to serve!
Note: prep and cook time does not include the time to make homemade crepes. The recipe assumes that you already have crepes made. The prep and cook time only includes the time to make the ricotta cheese crepe filling and caramelized apple topping and assemble it all together with the crepes.