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10
Raspberry Ricotta Crepes
1 cup (120 g) all-purpose flour
1 teaspoon (4 g) sugar
1/2 teasoon (2.8 g) salt
1 1/4 cups (296 ml) whole milk
3 tablespoons (43 g) butter, melted
2 large eggs
2 to 3 teaspoons (9 to 14 g) butter, for cooking crepes
1 cup (246 g) whole milk ricotta cheese
2 tablespoons (14 g) confectioners’ sugar
3 cups (360 g) fresh raspberries
1. In a medium bowl, combine flour, sugar and salt. Add milk,
3 tablespoons (43 g) melted butter and eggs. Whisk until
smooth. Or, to use a blender, place milk, melted butter and
eggs in a blender jar. Add flour, sugar and salt. Blend on
medium speed until smooth.
2. Cover mixture and refrigerate for 1 hour.
3. Plug in crepe maker and select heat setting 4. When orange
light turns green, add 1 teaspoon (5 g) butter to cooking
surface and coat evenly.
4. Pour 1/2 cup (118 ml) batter onto cooking surface for a small
crepe. Use 3/4 cup (177 ml) batter for a large crepe. Using
spreader, evenly spread batter as thinly as possible. Cook
crepe 1 to 2 minutes, or until underside is lightly golden. If
desired, use spatula to slip crepe and cook for an additional
minute. Use spatula to gently slide crepe from cooking
surface onto plate. Cover and keep warm while cooking
remaining crepes. Add additional butter to cooking surface as
needed.
5. In a small bowl, combine ricotta cheese and confectioners’
sugar. Cover half of each crepe with ricotta cheese mixture
and fold crepe into quarters.
6. Top with raspberries and serve immediately.
Serves: 4–6
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