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Rhubarb-ricotta crepes
These lovely lunar crepes are rolled tight around a sweet-tart filling of rhubarb and strawberry and rich, milky ricotta.
YIELDS
6
Ingredients
Crepes
- 3 eggs, beaten
- 1 cup (240 ml) milk
- 5 tablespoons (75 ml) butter, melted
- 1/4 cup (60 ml) sugar
- 1/4 teaspoon (1.25 ml)) salt
- 1 cup (240 ml) all-purpose flour
- Butter or vegetable oil, for searing
Rhubarb Sauce
- 1 cup (240 ml) sugar
- 1 tablespoon (15 ml) cornstarch
- 1/4 teaspoon (1.25 ml) ground nutmeg
- 1/2 cup (120 ml) water
- 1 cup (240 ml) strawberries, sliced
- 3 cups (710 ml) thinly sliced fresh or frozen rhubarb, thawed if frozen
- 1 8-ounce (227 g) package ricotta cheese, softened
Directions
Crepes
- In a large bowl, whisk eggs, milk, melted butter, sugar and salt.
- Beat in flour until smooth; let the batter stand for 30 minutes.
- Heat butter or oil (or use pan spray) in an eight-inch non-stick crepe pan over medium heat. Ladle three to four ounces of batter into the center of the skillet; lift and turn the pan to cover the bottom.
- Cook one to two minutes per side until lightly browned and cooked through. Set aside and keep warm. Repeat until all the batter has been used.
- Reserve the crepes until needed.
Rhubarb Sauce
- Combine the sugar, cornstarch, nutmeg, water, strawberry, and rhubarb in a saucepan. Bring to a boil over medium heat; cook and stir for five minutes or until slightly thickened and rhubarb is tender.
- Remove the saucepan from the heat. Allow the mixture to cool slightly.
Serve
- Lay out a crepe and spoon a line of ricotta cheese followed by a line of the sauce. Roll like a cigar and place it onto a plate.
- Serve immediately, either warm or room temperature with the remaining sauce. Enjoy!
