Lunch: Ricotta Crêpes with Plums

These Ricotta Crêpes with Plums are a combination of all the best things in life, great after any meal.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Ricotta Crêpes with Plums

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 container part-skim ricotta cheese
3 tbsp. sugar
1/2 tsp. vanilla extract
8 crêpes
1/4 tsp. ground cinnamon
2 lb. ripe plums
1/3 c. freshly squeezed orange juice
1/3 c. sugar

Instructions

Preheat oven to 450 °F. Spray cookie sheet with nonstick cooking spray. In medium bowl, stir ricotta, 2 tablespoons sugar, and vanilla extract until blended. Lay crêpes on work surface and spread scant 1/4 cup ricotta mixture down center of each crêpe. In cup, combine 1 tablespoon sugar with 1/8 teaspoon cinnamon; sprinkle over ricotta filling. Fold crêpes in half to cover filling, then roll up tightly to enclose.
Place crêpes on prepared cookie sheet; bake 5 minutes or until warm. Meanwhile, in 12-inch skillet, combine plums, orange juice, remaining sugar, and remaining cinnamon. Cook on medium-high 4 to 5 minutes or until plums begin to soften and become juicy, stirring occasionally. Reduce heat to medium and cook 2 to 3 minutes longer or until plums are tender and juices have thickened.
Serve crêpes topped with plums and their juices.

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