5 fresh chives
1 cup partial skim ricotta cheese or (½ cup partial skim ricotta cheese and ½ cup Mascarpone cheese)
1 tablespoon chopped dried cranberries
1 tablespoon chopped dried apricots
1 tablespoon chopped dried currants
1 teaspoon freshly ground cinnamon
¼ teaspoon freshly ground nutmeg
1 teaspoon Madagascar vanilla extract
¼ cup fresh granola
2 tablespoons Vermont maple syrup
4 strips cooked bacon, crushed into small bits
5 homemade or store-bought crepes

Preheat the oven to 350 degrees Fahrenheit.
Blanch the chives in boiling water for a few seconds, and then submerge them in an ice bath to cease the cooking process. Set aside on paper towel to dry.
Combine the ricotta cheese (or the ricotta and Mascarpone cheese), the dried chopped fruits, spices, vanilla extract, granola, maple syrup, and the cooked bacon bits in a large mixing bowl.

Place each crepe on a clean work surface, and add 1-2 tablespoons of the mixture onto the center of the crepe. Fold up the sides, and gently tie the crepe with a chive to secure the closing.

Place the purses on a nonstick baking sheet that has been sprayed with a vegetable oil spray.
Bake in the oven for 10-12 minutes or until the crepes take on a golden hue.
Serve with warmed maple syrup on the side, and cup of your favorite morning beverage!