Ricotta and Jam Crepes
calories: high
category: dessert
cost: medium
difficulty: medium
preparation time: 180
Ingredients
Flour 125 gr.
Eggs 2
Milk 250 ml.
Butter 4 tablespoons
Salt a pinch
For the filling:
Ricotta cheese 500 gr.
Vanilla flavoured icing sugar 3 tablespoons
For the compote:
Dry apricots 300 gr.
Oranges 1
Sugar 1 tablespoon
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Wine Tips
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Eggs 2
Milk 250 ml.
Butter 4 tablespoons
Salt a pinch
For the filling:
Ricotta cheese 500 gr.
Vanilla flavoured icing sugar 3 tablespoons
For the compote:
Dry apricots 300 gr.
Oranges 1
Sugar 1 tablespoon
See our
Wine Tips
for your meals
Preparation The batter
Sieve the flour into a bowl. Beat the eggs a little and add. Mix well to avoid lumps. Salt and add the cold milk a little at a time, stirring well. Melt the butter in a small pot and add to the mixture. Then let it rest for an hour during which you should stir for 4 to 5 times.
The compote
Let the apricots seep in warm water for an hour. Let them drain and cut them into pieces. Remove the pips. Wash and dry the orange and cut it into half. Squeeze it and strain the juice. Put 100 ml. of water and the orange juice into a non stick pot. Add the sugar and stir. Put the pieces of apricot into the hot syrup and cook for about 20 minutes on a low heat, stirring now and then. Let it cool at room temperature.
The filling
Put the Ricotta cheese into a bowl and soften it with a fork. Add the vanilla flavoured icing sugar. Mix well for five minutes by hand or 3 minutes with an electric blender. Put the filling into the refrigerator for 20 minutes.
Make the crepes
Heat a non stick 18 cm. pan for 30 seconds. Grease it with a piece of butter. Take the pan off the neat and pour a ladleful of batter into it. Let the batter cover the bottom of the pan. Cook the crepe for 40 seconds, then turn it over and cook for 30 seconds on the other. Put it onto a plate. Continue until all the batter is used up and grease the pan 3 or 4 times in the meantime. There should be about 12 crepes.
Place the Ricotta filling on the crepes and fold each one in four. Put them onto a serving dish. Add the apricot compote on the side. Sprinkle with the almonds in flakes and serve straight away. The Chef's tips If you like, you can replace the filling with a salty cheese and honey or prunes and sweet white wine. We recommend you drink Marsala with your sweet. Curiosity At the end of February, in Pagan days, when the days started to lengthen and the first wheat plants started to come out of the ground, if the weather turned cold it would be a disaster. It was during this period that against misfortune crepes shaped like small moons, were prepared in different forms and sizes.
Sieve the flour into a bowl. Beat the eggs a little and add. Mix well to avoid lumps. Salt and add the cold milk a little at a time, stirring well. Melt the butter in a small pot and add to the mixture. Then let it rest for an hour during which you should stir for 4 to 5 times.
The compote
Let the apricots seep in warm water for an hour. Let them drain and cut them into pieces. Remove the pips. Wash and dry the orange and cut it into half. Squeeze it and strain the juice. Put 100 ml. of water and the orange juice into a non stick pot. Add the sugar and stir. Put the pieces of apricot into the hot syrup and cook for about 20 minutes on a low heat, stirring now and then. Let it cool at room temperature.
The filling
Put the Ricotta cheese into a bowl and soften it with a fork. Add the vanilla flavoured icing sugar. Mix well for five minutes by hand or 3 minutes with an electric blender. Put the filling into the refrigerator for 20 minutes.
Make the crepes
Heat a non stick 18 cm. pan for 30 seconds. Grease it with a piece of butter. Take the pan off the neat and pour a ladleful of batter into it. Let the batter cover the bottom of the pan. Cook the crepe for 40 seconds, then turn it over and cook for 30 seconds on the other. Put it onto a plate. Continue until all the batter is used up and grease the pan 3 or 4 times in the meantime. There should be about 12 crepes.
Place the Ricotta filling on the crepes and fold each one in four. Put them onto a serving dish. Add the apricot compote on the side. Sprinkle with the almonds in flakes and serve straight away.
