Crepes (Absolutely) by Andrea Jourdan

Author:Andrea Jourdan [Jourdan, Andrea]
Language: eng
Format: mobi
ISBN: 9782924256091
Publisher: AF Gourmet
Published: 2013-02-16T16:00:00+00:00

Baked Alaska Crepe

Blintz with Ricotta & Dried Fruits

SERVES: 8 PREPARATION: 15 minutes REFRIGERATION: 1 hour COOKING: 25 minutes

Crepes:

2 cups (250 g) flour

1 pinch of salt

3 eggs

2 tbsp sugar

1/2 cup (100 g) melted butter, warm

1/2 cup (125 mL) milk

Filling:

2 cups (450 mL) ricotta cheese

1 cup (225 mL) sour cream

1/4 cup (50 g) sugar

1 tbsp lemon zest

4 tbsp raisins

1/2 cup (100 g) butter

In a large mixing bowl, mix flour and salt. Make a well in the centre. Add in eggs, sugar and melted butter. Delicately mix using a whisk. Gradually add milk to combine. Batter should have the consistency of a thick liquid. Cover bowl with a clean towel and set aside for 30 minutes.

Heat a non-stick skillet or crepe pan over low heat. Pour a small ladle of crepe batter, just enough to completely cover bottom of pan. Cook crepe over low heat until underside is golden brown. Loosen edge of crepe with a spatula and quickly flip to cook the other side until golden brown. With the spatula, slide crepe onto a plate. Repeat with remaining batter.

For filling, in a bowl, mix ricotta, sour cream, sugar, lemon zest and raisins.

Spoon 2 tbsp of ricotta filling in the centre of each crepe, leaving room on all sides. Fold crepe over filling to make a rectangle. Repeat with all crepes. Chill 1 hour.

In a skillet, melt half the butter. Add half the crepes and fry until crisp and brown on both sides. Repeat with other half, using remaining butter. Transfer blintzes to plates and serve immediately.

NOTE: Crepes may be prepared and filled the day before, then covered and chilled. They should be fried just before serving.

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