1 cup ricotta cheese
1/3 cup confectioner’s (powdered) sugar
1 T. milk
1 cup peach jam
1 pint fresh raspberries
4 large crepes, prepared according to your favorite recipe. We used the Basic Crepes recipe from Better Homes and Gardens.
Preheat oven to 350 degrees. Spray a round oven-proof casserole dish with non-stick cooking spray.
In a small mixing bowl, combine the ricotta cheese, powdered sugar, and milk. Set mixture aside.
In a small saute pan, heat the peach jam and the raspberries over medium-high heat until the mixture is bubbling. Turn the heat down to low and simmer for 5 to 10 minutes, or until the raspberries have started to dissolve into the mixture.
Prepare the crepes. Lay one crepe on the bottom of the casserole dish. Top with 1/3 of the ricotta mixture and 1/4 of the peach/raspberry mixture. Gently spread the fillings so that they cover the crepe. Repeat two more times. Place the final crepe on top and drizzle the remaining peach/raspberry mixture on top. Bake for 20 minutes, or until cheese is warm and bubbly.
Note: Also tastes delicious served cold the next day!