These delicately thin, ricotta-filled crepes are topped with a luscious lemon syrup.
Ingredients
- 160ml (2/3 cup) milk
- 1 egg, lightly whisked
- 50g (1/3 cup) plain flour, sifted
- 240g (1 cup) fresh ricotta
- 1 tablespoon pouring cream
- 1 tablespoon icing sugar mixture
- 1/4 teaspoon ground cinnamon
- 1 lemon
- 110g (1/2 cup) caster sugar
- 185ml (3/4 cup) water
- 2 tablespoons currants
- Light olive oil spray
Method
- Step 1Combine the milk and egg in a jug. Sift the flour into a bowl and make a well in the centre. Gradually whisk in the milk mixture until smooth. Set aside for 15 minutes to rest.
- Step 2Meanwhile, combine ricotta, cream, icing sugar and cinnamon in a bowl. Use a zester, or a vegetable peeler and a sharp knife, to peel and cut the lemon rind into thin strips. Combine caster sugar, water and lemon rind in a saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Simmer for 5-7 minutes or until mixture thickens slightly. Stir in the currants. Set aside to cool slightly.
- Step 3Spray a 22cm (base measurement) non-stick frying pan with oil. Heat over medium heat. Add 2-3 tablespoons batter and tilt the pan in a circular motion, swirling to cover base. Cook for 2 minutes or until edge curls. Turn and cook for 1-2 minutes or until light golden. Transfer to a plate. Cover with foil. Repeat, in 3 more batches, with oil and remaining batter.
- Step 4Fold 1 crepe in half. Place one-quarter of ricotta mixture in centre of crepe. Fold crepe over to enclose filling. Place on a plate. Drizzle with the lemon syrup. Repeat with remaining crepes, ricotta mixture and lemon syrup.
- High protein
- Low sodium
Nutrition
1355 kj
Energy
10g
Fat Total
6g
Saturated Fat
1g
Fibre
10g
Protein
90mg
Cholesterol
111.79mg
Sodium
39g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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