Sweet ricotta pancakes
Instructions
Begin to prepare the crepes.
Melt 50 g of butter.
Put in a bowl the flour, a pinch of salt and cold milk, stirring well, then add the two whole eggs and melted butter; leave then rest the batter for two hours, covering it.
Passed meanwhile to sieve the ricotta and put to soften the raisins in warm water.
Place the butter in a bowl and knock it well until obtaining a cream; combine the ricotta, then the raisins well squeezed out of the water and dried, grated lemon zest, three egg yolks and sugar.
Stir and add the three egg whites very firm snow mounted with a pinch of salt.
When the batter has rested for the indicated time put on fire the iron pans with a diameter of 40 cm.
16.
rub with a little butter and add 2 or 3 tablespoons of mixture, covering the bases.
When the crêpe is cooked on one side rigiratela and gilds the other, then remove it and place it on the table to clean marble or on the countertop.
In the same way continue to do other crepes until depletion of the compound; stuffed with cream, richiudetele well and place them in a glass bowl or in a baking dish.
In a small bowl beat a whole egg milk writing mixing in quantities which cover the crepes; put them in the oven at medium heat (170 degrees) for about 30 '.
Serve warm.
Ingredients and dosing for 8 persons
- 300 g of ricotta
- 100 g of soft butter
- 80 g of granulated sugar
- 50 g of sultanas
- 4 eggs
- 1 lemon
- Milk
- Salt
- For the crepes:
- 375 g of milk
- 185 g of white flour
- 75 g of soft butter
- 2 eggs
- Salt