Tuesday, December 16, 2014
These are essentially a more decadent, buttery version of crepes, folded and browned in butter or deep fried for a crispy outside with the superior flavors of the Maillard reaction intensified in the experience.
4 tbsp butter
1 cup milk
1 cup flour
0.25 tsp salt
2 cups ricotta
2 tbsp sugar
0.25 tsp vanilla extract
0.25 tsp grated lemon zest
Add melted butter, milk, eggs, flour and salt to a blender. Blend until smooth scrapind=g down the sides if necessary. Set aside for an hour in the fridge.
Cook the crepe wrappers in a pan heated on medium-high and brushed with butter. Brown both sides lightly and collect them on a plate.
Meanwhile, mix the ricotta with the sugar, vanilla and lemon zest. Foll the crepes burrito-style with the cheese filling.
Freeze or cook at this point.The frozen ones can be microwaved and then fried before serving, to ensure that the filling is warm.
Melt some butter in a skillet and add the wraps, brown on each side. Serve with a fruit sauce,