Ricotta and Herb Crepes
|Plain flour||1 Cup (16 tbs)|
|Eggs||3 Large, lightly beaten|
|Melted butter||3 Tablespoon|
|Milk||1 3⁄4 Cup (28 tbs)|
|Ricotta cheese||1 Pound (500g)|
|Chopped fresh basil||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Plain flour||6 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Butter||4 Tablespoon (plus extra)|
|Cream||1⁄4 Cup (4 tbs)|
1 .Sift flour into a large mixing bowl. Make a well in the center and slowly pour in combined eggs, melted butter and milk. Using a wooden spoon stir mixture, gradually blending in flour until well combined and there are no lumps. Allow batter to rest in a cool place for at least 2 hours.
2. Melt 2 tablespoons of extra butter in a small crepe pan over medium heat. When butter begins to sizzle, pour a thin layer of batter (a) and cook for about 1 minute before turning, cook a further 30 seconds to 1 minute. Cook remaining batter the same way.
3. To make filling, combine ricotta cheese, basil, parsley and Parmesan cheese (b), set aside. Melt butter in a medium saucepan over medium heat. Add flour and cook for 30 seconds. Stir in milk in one batch, keep stirring until mixture thickens. Pour half the white sauce into the ricotta herb mixture and mix well.
4. Spoon filling along each crepe and roll up (c). Reheat crepes in moderately low oven until ready to serve. Reheat remaining sauce, add remaining extra butter and cream and serve over crepes.