MEYER LEMON RICOTTA CREPES WITH CANDIED ALMONDS
Steps:
- For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes.
- For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy.
- For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day.
- Preheat the oven to 200 degrees F.
- Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven.
- Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds.
STRAWBERRY RICOTTA CREPES
Provided by Geoffrey Zakarian
Categories dessert
Time 1h35m
Yield Makes 8 to 10 crepes (4 servings)
Number Of Ingredients 14
Steps:
- For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and melted butter in a blender. Blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
- For the filling: Combine the sliced strawberries and 2 tablespoons of honey in a medium bowl. Refrigerate 30 minutes, if time allows.
- Beat the drained fresh ricotta with the remaining 3 tablespoons honey, mint and lemon zest in a medium bowl with a wooden spoon until light and smooth.
- Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
- Fill the crepes with the ricotta mixture and roll up. Spoon the strawberries over the crepes. Dust with the confectioners' sugar.
BAKED CREPES WITH RICOTTA
This is from "Lidia's Italian Table" cookbook (Lidia Matticchio Bastianich). She is one of my all-time favorites! If you can get to one of her restaurants (I went in Kansas City), you will not be sorry. These crepes are absolutely delicious!
Provided by MilanzMom
Categories Dessert
Time 35m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ricotta in a fine-mesh sieve or colander lined with cheesecloth. Cover with plastic wrap and let drain in the refrigerator for at least 12 hours, or up to 24 hours.
- Make the crepes.
- Preheat the oven to 350. Brush an 11 x 8 inch baking dish with some melted butter.
- In large bowl, whisk the granulated sugar and eggs together until pale yellow and smooth. Add the ricotta, lemon zest, and nutmeg and beat lightly until blended. Fold in the raisins.
- Place a crepe, lacy side down, on the work surface. Spread about 1/4 cup of ricotta mixture over the crepe and roll the crepe up like a jelly roll. Place the crepe, seam side down, in the buttered baking dish. Repeat with the remaining crepes and filling, arranging them side by side in the dish.
- In a small bowl, whisk the remaining melted butter and the liqueur together until blended and pour over the crepes. Bake until the filling is warmed through and the liquid in the dish is bubbling, about 20 minutes. Transfer the crepes to serving plates, spooning some of the butter sauce over each serving. Sprinkle with confectioners' sugar and serve immediately.
Nutrition Facts : Calories 496.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 139.7, Sodium 93, Carbohydrate 64.6, Fiber 1.4, Sugar 55.1, Protein 12
CREPES WITH RICOTTA FILLING
Recipe courtesy of Rob Velenick, Pusateri's Fine Foods.Makes 5 servings or 10 crepes.
Provided by Christine Cushing
Categories brunch,cheese,dessert,eggs and dairy,French,Fry,mother's day
Yield 5 servings
Number Of Ingredients 14
Steps:
- Slightly beat the eggs.
- Add the milk, water, sugar and salt to the beaten egg.
- Combine the flour and the baking powder and sift into the egg mixture.
- Add 2 tbsp. melted butter.
- Whisk together the batter ingredients until very smooth. The batter should resemble the consistency of 35% cream.
- Let rest for at least 1 hour.
- Heat an 8-inch nonstick skillet on medium heat and lightly brush with melted butter.
- Pour approximately 3 tbsp. of batter into the center of the pan and swirl around the pan to make a thin pancake.
- Watch carefully and cook approximately 1 minute.
- When the crepe is golden, flip it over and cook another 30 seconds.
- Remove to a plate.
- Repeat with the rest of the batter.
- Preheat oven to 350 degrees F.
- Combine ricotta, eggs, lemon zest, lemon juice and sugar in a medium bowl. Stir.
- Divide the filling among the 10 crepes and roll them up.
- Put them in a single layer in a 9-by-13-inch buttered baking dish.
- Bake 12 to 15 minutes or until warmed through.
- Dot the crepes with butter and cover with foil.
- Serve with maple syrup or blueberry sauce (see separate recipe for wild blueberry sauce).
SOUTH BEACH DIET BREAKFAST CREPES WITH RICOTTA COCOA FILLING
A sweet and filling breakfast for the low carb dieter. For those following the South Beach Diet, this is Phase I friendly. This recipe is adapted from an online SBD forum.
Provided by TheDancingCook
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
- Spray a small skillet, crepe or omelette pan with non stick cooking spray.
- Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
- Meanwhile, combine together the crepe filling ingredients.
- Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
- *You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
- *Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.
HERBED CREPES WITH RICOTTA, GREEN PEPPERS AND TOMATO SAUCE
These versatile crêpes are equally suitable for weeknight meals or for dinner parties. Both the crêpes and the tomato sauce can be made well ahead of time and frozen. Or for a short cut, you could use a prepared sauce. If you have crêpes in the freezer, and take them out in the morning, made with a prepared sauce, this becomes an easy weeknight dinner. The crêpes only need 20 minutes in the oven! If you are serving the crêpes for a dinner party - either as an elegant entrée or, with a salad and crusty rolls, as an attractive and flavoursome main course - have the complete dish fully assembled and in the fridge, until you are ready to put it in the oven. Then you can be enjoying your guests' company until moments before you are ready to serve. Since this recipe is most likely to be made in stages, I have not included the one hour chilling time for the batter in the estimated preparation time. This recipe is from the April 1991 edition of Gourmet magazine.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h35m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 20
Steps:
- Making the Crêpe Filling: Add the oil to a pan, over a medium heat, and when it is hot, reduce the heat to medium-low and cook the bell pepper, stirring, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. In a bowl stir together the bell pepper mixture, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool.
- Making the Crêpe Batter: In a blender or food processor, blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. This makes enough batter for about 12 crêpes.
- Making the Herbed Crêpes: Heat a crepe pan or non-stick skillet measuring 6" to 7" across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make the rest of the crêpes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked with a sheet of greaseproof paper between each crêpe, wrapped in plastic wrap, and chilled.
- Assembling the Crêpes: Spread about 2 tablespoons of the filling on each crêpe and roll up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crêpes in the middle of a preheated 400°F oven for 20 minutes and serve them with the sauce.
- Making the Tomato Sauce: Roughly chop the canned tomatoes in the can with the edge of a spoon, then add them with the juice to a pan, stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1 1/4 cups.
- Notes: If you want this to be a vegetarian dish, use vegetable broth. For variation, or if you prefer, use spinach in place of the green pepper. If you like your food spicy, add half a fresh jalapeno pepper to the tomato sauce.
Nutrition Facts : Calories 436.9, Fat 28.3, SaturatedFat 12.3, Cholesterol 161.9, Sodium 1146.2, Carbohydrate 27.4, Fiber 2.8, Sugar 5.6, Protein 19.3
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