Crepes with Apples and Ricotta Recipe

DIRECTIONS

1. COMBINE milk, flour, eggs, water, sugar and salt in blender container or food processor. Cover and process until smooth. Add in the shortening; process until blended. Transfer to small bowl. Cover and chill at least 1 hour.
2. For Filling: MELT butter in large skillet over medium heat. Add apples; saute 5 minutes or until just tender. Stir in 3 Tbsp. sugar, cinnamon and nutmeg. Cool completely.
3. COAT an 8-inch nonstick skillet lightly with no-stick cooking spray. Heat skillet over medium heat. Add 3 Tbsp. batter, tilting skillet to make 6-inch crepe. Cook 30 to 60 seconds or until bottom is lightly browned. Turn crepe over. Cook an additional 30 to 45 seconds or until bottom is lightly browned. Cool on wire rack. Repeat with remaining batter to cook remaining crepes, coating skillet with cooking spray as necessary.
4. HEAT oven to 250°F. Combine ricotta cheese and remaining 2 Tbsp. sugar in small bowl. Fold into cooled apple filling. Spoon ¹/₄ C. apple mixture lengthwise down the center of each crepe. Roll up and place on baking sheet, seam side down. Bake 5 to 10 minutes or until warm. Drizzle with caramel topping, if desired.