Friday, April 10, 2009

Lemon-Ricotta Crepes with Strawberry Topping

For the crepes:
1 cup whole milk
1 cup all purpose flour
2 large eggs
6 tablespoons water
3 tablespoons unsalted butter, melted, plus extra for the pan
1/2 teaspoon salt

For the filling and topping;
1 qt strawberries, hulled and sliced thin
1/2 cup, plus 2 tablespoons sugar
1 tablespoon Grand Marnier
1 (15 ounce) container ricotta cheese
1 large egg
2 tablespoons fresh lemon juice
1/8 teaspoon salt

  1. Blend all of the ingredients for the crepes together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.

  2. Mash half of the strawberries to a rough pulp with 2 tablespoons of sugar and the Grand Marnier, then gently stir in the remaining strawberries. Cover and refrigerate until needed.

  3. Meanwhile, adjust an oven rack to the upper-middle position and heat the oven to 475 degrees.

  4. Gently stir the crepe batter to combine if it appears separated. Heat an 8 inch nonstick skillet (or crepe pan) over medium high heat for about 3 minutes. Brush the pan bottom and sides very lightly with butter(it should sizzle when it hits the pan). When the butter spots sizzling, remove the pan from the heat, tilt the pan slightly, and pour 2 1/2 tablespoons of the batter into the pan. AS the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat. Cook until the first side is spotty golden brown, 30 to 60 seconds. Use a thin spatula to flip the crepe and continue to cook until the second side is spotty golden brown, about 30 seconds longer. Transfer the crepe to a paper towel lined plate and let cool (you can stack the crepes on top of each other). Repeat with the remaining crepe batter, brushing the pan with butter as needed after cooking several crepes.

  5. Stir the ricotta cheese, 1/2 cup sugar, the egg, lemon juice, and salt together until smooth. Spray a rimmed baking sheet with cooking spray. Working with one crepe at at time, spoon 2 tablespoons of the ricotta mixture onto the crepe and fold as desired (roll it up like a cigar or fold into quarters) and place onto baking sheet. Once all the crepes are rolled or folded, cover lightly with foil and bake until heated through, 10 to 15 minutes.

  6. Spoon the strawberry topping over the crepes as served.

Recipe from The America's Test Kitchen Family Favorite

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