Ingredients

For the Crepes

Eggs - 3
Flour - 130 grams (1 cup)
Milk - 400 milliliters (1.75 cups)
Butter - 1 tablespoon
Cornstarch - 1 tablespoon
Salt - 1/4 teaspoon
Sugar - 1 tablespoon
We recommend:

For the Filling

Ricotta cheese - 500 grams (1.1 pounds)
Egg - 1
Cornstarch - 1 teaspoon
Sugar - 2 tablespoons (adjust to taste)
Raisins - 120 grams (0.25 pounds)
We recommend:

Instructions

Step 1

Prepare the Crepes

Mix the eggs, sugar, and salt together.
Pour in half of the milk, make sure it's warm.
Add the flour and mix well to avoid lumps.
Add the cornstarch and mix.
Pour in the remaining milk and combine.
Add 1 tablespoon of melted butter to the batter.
Cook the crepes on a hot skillet, flipping to cook both sides.
Stir the batter before each crepe to prevent cornstarch from settling.

Step 2

Prepare the Filling

Mix all the filling ingredients together. You can blend the ricotta for a smoother texture if desired.

Step 3

Assemble and Bake

Cut the crepes into quarters, place 1 teaspoon of filling on each and roll them up.
Grease a baking dish with butter and layer the crepes in two layers.
Brush each layer with melted butter.
Bake in a preheated oven at 180°C (350°F) for 20 minutes.
For a golden color, you can use the convection setting.
Enjoy!

Servings

✨ **Serving Suggestions and Ideas** ✨

**Enjoy these Ricotta Crepes warm** from the oven with a light dusting of powdered sugar for a classic touch. 🍽️ They pair wonderfully with fresh berries and a drizzle of honey or maple syrup. 😋 If you're feeling indulgent, add a scoop of vanilla ice cream on the side for an irresistible dessert.

Hosting a brunch? 📆 **Turn these crepes into a star attraction by serving them with a variety of toppings**. Think fruit compotes, whipped cream, or even a rich chocolate sauce. 🎉 Your guests can mix and match to create their perfect bite!

For those who love a bit of crunch, **add some chopped nuts like walnuts or almonds on top**. 🥜 The combination of textures will make each bite even more satisfying. And if you love a bit of citrus, a sprinkle of lemon zest can add a refreshing zing. 🍋

Equipment

Variations

🌱 **Gluten-Free and Vegan Variations** 🌱

For a **gluten-free** version of these crepes, you can substitute the all-purpose flour with an equal amount of gluten-free flour blend. 🌾 Ensure the blend contains xanthan gum or add 1 teaspoon yourself for better binding.

To make these crepes **vegan**, replace the eggs with a flaxseed mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg). 🥄 Substitute the milk with a plant-based milk like almond or oat milk, and use a vegan butter or oil for greasing and the batter. 🥛 Instead of ricotta, try a vegan ricotta made from tofu or cashews, and skip the egg in the filling. You can thicken it with a small amount of cornstarch instead.

Faq

  • What type of pan is best for making crepes?

    A non-stick skillet, preferably 8 inches, is ideal. It ensures the crepes don't stick and makes flipping easier.

  • Can I make the crepe batter ahead of time?

    Absolutely! The batter can be prepared and stored in the fridge for up to 24 hours. Just give it a good stir before using.

  • How do I prevent my crepes from tearing?

    Ensure your skillet is properly heated before pouring the batter. Also, be gentle when flipping the crepes with a spatula.

  • Can I freeze the assembled crepes?

    Yes, you can freeze assembled crepes by layering parchment paper between them and then wrapping tightly in foil or plastic wrap. Reheat in the oven.

  • Can I use different fillings for these crepes?

    Certainly! You can try fillings like mascarpone and lemon zest, Nutella and banana, or even savory options like ham and cheese.

  • How do I achieve even cooking for each crepe?

    Make sure to spread the batter evenly around the skillet by tilting it in a circular motion immediately after pouring the batter.

Nutrition facts

Delicious Crepes with Sweet Cheese Filling
Recipe Yield:8 servings
Calories:Approximately 300 calories per serving
Calories (Min - Max):250 - 350
Total Fat:15 grams
Saturated Fat:8 grams
Protein:12 grams
Total Carbohydrate:28 grams
Total Sugars:12 grams