Ingredients

  • Crêpes
  • 220 grams plain flour
  • ¼ teaspoon salt
  • 2 eggs
  • 2 egg yolks
  • ⅝ liter milk
  • 1 teaspoon vanilla
  • 1 tablespoon vegetable oil season pan
  • Filling
  • ⅔ kilogram ricotta cheese
  • 25 grams sugar, powdered
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla
  • 110 grams butter, unsalted
  • Topping
  • ⅝ kilogram strawberries sliced
  • 2 tablespoons sugar, caster
  • Garnish
  • 2 tablespoons sugar, powdered
  • Fresh mint

Directions

1. Crêpes: Combine all ingredients into blender and blend until well mixed. Do not overblend or else mixture gets bubbles. Let rest for 30 minutes.
2. Cook crepes over medium high heat until edges just start to turn color. Flip and continue cooking for about 15 seconds. Remove to platter.
3. Filling: Combine all ingredients through vanilla. Taste for sweetness. Chill until ready to use.
4. Topping: Add sugar to strawberries and let macerate.
5. Fill crêpes with filling. Heat a couple tablespoons of butter in pan and over medium heat lightly brown a few crêpes at a time. Remove to platter and keep warm in 200*F oven along with breakfast plates. Continue cooking crêpes, adding butter as needed.
6. Plate crêpes, sprinkle with powdered sugar and garnish with mint. Serve immediately.

Notes
Notes:Original serves 6, makes about 24 crepes so 3 per serving.
Serving Ideas:Original serves 6.


Categories
Breakfast, ideas
Keywords
Breakfast ideas
MacGourmet downloadCheese Filled Crêpe with Fruit. To import, drag image to your MacGourmet recipe box.