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Ricotta And Herb Crepes

The.french.connection's picture
Ingredients
  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)
  Butter 6 Tablespoon
  Plain flour 6 Tablespoon
  Milk 2 1⁄2 Cup (40 tbs)
  Butter 4 Tablespoon (plus extra)
  Cream 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Dish: 
Pancake
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
130 Minutes
Cook Time: 
5 Minutes
Ready In: 
135 Minutes

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