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Crepes with Ricotta Filling

Crepes with Ricotta Filling
YIELDS
5 servings

Recipe courtesy of Rob Velenick, Pusateri’s Fine Foods.Makes 5 servings or 10 crepes.

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Ingredients

Crepes

3
large egg
¼
cup water
¼
cup milk
2
Tbsp butter, melted
½
tsp baking powder
½
cup all purpose flour
1 ½
tsp sugar
pinch salt
1
Tbsp butter, melted for brushing pan

Assembly

1
lb(s) ricotta
2
egg, beaten
juice and zest of one lemon
cup sugar
1
Tbsp butter plus more for buttering baking dish
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Directions

Step 1

Slightly beat the eggs.

Step 2

Add the milk, water, sugar and salt to the beaten egg.

Step 3

Combine the flour and the baking powder and sift into the egg mixture.

Step 4

Add 2 tbsp. melted butter.

Step 5

Whisk together the batter ingredients until very smooth. The batter should resemble the consistency of 35% cream.

Step 6

Let rest for at least 1 hour.

Step 7

Heat an 8-inch nonstick skillet on medium heat and lightly brush with melted butter.

Step 8

Pour approximately 3 tbsp. of batter into the center of the pan and swirl around the pan to make a thin pancake.

Step 9

Watch carefully and cook approximately 1 minute.

Step 10

When the crepe is golden, flip it over and cook another 30 seconds.

Step 11

Remove to a plate.

Step 12

Repeat with the rest of the batter.

Step 13

Preheat oven to 350 degrees F.

Step 14

Combine ricotta, eggs, lemon zest, lemon juice and sugar in a medium bowl. Stir.

Step 15

Divide the filling among the 10 crepes and roll them up.

Step 16

Put them in a single layer in a 9-by-13-inch buttered baking dish.

Step 17

Bake 12 to 15 minutes or until warmed through.

Step 18

Dot the crepes with butter and cover with foil.

Step 19

Serve with maple syrup or blueberry sauce (see separate recipe for wild blueberry sauce).

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