Ingredients
- Crepes:
- 1/2 cup all-purpose flour
- Pinch salt
- 2 large eggs
- 1 egg yolk
- 1 1/4 cup milk
- 1 teaspoon vanilla
- 4 tablespoons butter
- Filling:
- 1 pound Ricotta cheese
- 1 egg, beaten
- 1 teaspoon sugar
- 1/8 teaspoon freshly grated nutmeg
- Raspberry Sauce:
- 1 pint raspberries
- 1 teaspoon water
- 1/2 cup sugar (or to taste)
- 1/2 teaspoon grated orange zest
Directions
The crepes can be made the night before, filled, covered, and refrigerated until morning.
Crepes: Sift together flour and salt in a medium size bowl. Whisk in eggs, egg yolk, and one tablespoon milk to form a smooth, paste-like batter. Add the rest of the milk and vanilla and mix well. There should be no lumps. Melt butter in a nonstick skillet and stir into batter leaving behind a film of butter in the pan. Allow batter to rest at room temperature for 30 minutes. Heat skillet over medium-low heat. Stir batter and ladle about 1/4 cup into pan. Thinly coat bottom and edges of pan with batter. Cook until crepe turns golden-brown, lacy, and begins to pull away from pan, approximately 2 minutes. Turn and cook other side 30 to 40 seconds. Slide from pan and continue cooking other crepes. Stack crepes on a plate.
Filling: Combine all filling ingredients in a bowl and blend well. Place a tablespoon of filling in the center of each crepe. Turn in opposite ends and roll up the crepes. Cover and refrigerate. In the morning, fry the crepes in three tablespoons of butter in a large skillet over medium-high heat until golden.
Raspberry Sauce: Place half the raspberries in a saucepan with water and sugar. Cook over medium-high heat, stirring until sugar dissolves and sauce is thick. Add the remaining raspberries and orange zest. Heat through at the lowest temperature setting. Top filled crepes with raspberry sauce and garnish with sour cream and fresh raspberries. Serves 8.
Source: From Halcyon Place Bed and Breakfast, Chemung (Finger Lakes Region), New York
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Submitted 6/13/05.
Source: www.bbonline.com
Submitted By: Teresa Johnson
techgoddess@att.net
Crepes with Cheese Filling and Raspberry Sauce