Crepes with ricotta
Instructions
Sift the flour into a bowl, add milk, cream, eggs, salt, sugar and oil and mix everything together until dough is smooth and fluid.
Let it stand for 1 hour.
In a frying pan 18 cm in diameter to melt a bit of butter and bake a few spoonful of mixture in order to obtain a rather thin crepe.
Continue until the dough: you'll have to get 10 crepes.
In a bowl mix the soft butter with half of the sugar, salt, lemon zest and egg yolks.
Join the cottage cheese, sieved, raisins, soaked in rum and drained, and the egg whites with the remaining sugar.
The stuffed crepes with prepared stuffing and place them in a buttered baking dish with the closed flaps facing down.
In a bowl beat the egg, cream and sugar with a whisk, then pour the sauce over pancakes, sprinkle them with some butter and cook in the oven at 200 degrees for 25 minutes.
Sprinkle with icing sugar and serve immediately.
Ingredients and dosing for 5 persons
- For the dough:
- 100 g of flour
- 12 cl of milk
- 5 cl of cream
- 2 eggs
- 1 pinch of salt
- 1 teaspoon of sugar
- 1 tablespoon of olive oil
- Butter for frying
- For the filling:
- 50 g of sultanas
- 2 cl of dark rum
- 50 g of butter
- 100 g of sugar
- 1/4 teaspoon of salt
- == 1 lemon (zest)
- 2 egg yolks
- 400 g of ricotta
- 2 egg whites
- Royal sauce:
- 1 egg
- 5 cl of cream
- 1 tablespoon of sugar
- 1 walnut butter
- Icing sugar