Cream Cheese and Ricotta Crepes
|Plain flour||1 Cup (16 tbs)|
|Eggs||3 , lightly beaten|
|Milk||1 Cup (16 tbs)|
|Butter||1 Tablespoon (For Greasing)|
|Cream cheese||4 Ounce (125 Gram)|
|Ricotta cheese||1⁄2 Pound (250 Gram)|
|Chopped fresh chives||3 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Canned sweet corn kernels||1⁄2 Cup (8 tbs), drained|
|Finely chopped fresh parsley||2 Tablespoon|
1. Sift flour into a medium bowl, gradually stir in the combined eggs and milk, stir until smooth. Pour mixture through a sieve to remove any lumps.
2. Heat a medium frying pan over moderate heat, grease lightly and pour about 4 tablespoons of batter into frying pan. Tilt pan so batter covers base thinly and evenly (a). Cook until lightly browned on base; turn crepe, using a palette knife (b), and cook second side. Remove from pan and repeat with remaining mixture.
3. To make filling, blend or process cream cheese with ricotta, chives and nutmeg until quite smooth. Stir in Parmesan cheese, corn and parsley.
4. Place about 3 tablespoons of mixture onto each crepe and roll up.