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Brown Sugar Crepes with Sweet Ricotta and Fresh Fruit

For Crepes
3/4 cupflour
1/8 teaspoonsalt
3 tablespoons plus 1 teaspoonpacked brown sugar
3 eggswhisked well
1 cupmilk
1/4 teaspoonvanilla
2 tablespoonsmelted butter, room temperature
Clarified butter or flavorless oil for cooking crepes
For Ricotta
1 poundricotta cheese, drained overnight in a cheesecloth lined strainer set over a bowl
5 tablespoonspowdered sugar
1/2 teaspooncinnamon
Seasonal fruits for 8 servings, sprinkled with sugar, if desired
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Brown Sugar Crepes with Sweet Ricotta and Fresh Fruit - Equipment List

Vanilla
Measuring Cups and Spoons

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Brown Sugar Crepes with Sweet Ricotta and Fresh Fruit - Instructions

Mix the flour, salt, and sugar together. Make a well in the center of the flour and
pour in the eggs, and half of the milk. Whisk flour into liquid, adding the remaining
milk as you go. Add the vanilla and melted butter, whisking vigorously to remove any
lumps. Strain into a clean bowl and let stand for 10 minutes before using.

Meanwhile prepare the ricotta filling by combining all ingredients into a bowl and
stirring well to combine. Reserve at room temperature.

In a 6" non-stick skillet or crepe pan over medium heat, brush a small amount of
clarified butter or oil. Pour in a small amount of batter, just enough to cover the
bottom of the pan. Swirl the pan around to spread the batter evenly. Cook the
underside of the crepe until the edges start to turn golden. Turn and cook the other
side. Shingle the crepes on a parchment-lined sheet pan and repeat until all the

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Brown Sugar Crepes with Sweet Ricotta and Fresh Fruit - Instructions Continued

batter has been used.

Place a tablespoon or so of ricotta cheese on each crepe and roll or fold the crepes.
If necessary, warm in 300 degree oven, covered, for 5-8 minutes. Serve with fruit on
top.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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