Crepes with ricotta cheese

Votes: 3

Photo of the dish: Antonis Achillesis

Time: 1 hour 10 min.
Complexity: easily
Quantity: 18-20 strength

Crepes with ricotta cheese - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For crepes:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup premium flour
2 tablespoons of sugar
1 tsp vanilla extract
2 tbsp. strawberry liqueur
3 tbsp. l. melted butter
A pinch of salt
Butter, for frying

For the filling:

2 cups of cheese ricotta
5 tablespoons of sugar
Strawberries and chocolate syrup, for garnish (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, milk, premium flour, vanilla extract, strawberry liqueur, ricotta cheese

Cooking the dish according to the recipe:

Prepare crepes: In a large bowl, mix the eggs, milk, water, sifted flour, sugar, vanilla, liqueur, melted butter, and a pinch of salt with a mixer until smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour (the finished crepe dough can be refrigerated for up to 48 hours). Then bake the crepes in a preheated, buttered pan until golden brown on both sides, pouring the batter in batches.
Prepare the filling for the crepes: Mix ricotta cheese and sugar in a bowl and spread it on one side of each crepe, then fold into quarters. Top the ricotta crepes with strawberry slices and drizzle with chocolate sauce.

Categories:

recipe / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / Food Network - recipes / French cuisine

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