"I love recipes that are passed down to me from family"
My family love crepes with nutella or jam, so when they request them, I quite often make extra and save them for the next day and make this as a dessert (I do however have to hide the leftover crepes as if my kids find them, they disappear quickly, they are crazy for crepes). It is also a great way to use leftover ricotta. I only use fresh ricotta purchased from a deli, I have tried the tubs you can buy in supermarkets and I find them not very nice.
These can be assembled earlier, leave it in the refrigerator until needed, then bake fresh and serve hot for your guests.
160g plain flour
2 eggs, lightly beaten
Canola cooking spray
500g fresh ricotta
Grated zest from 1 lemon
Pinch of salt
1 teaspoon vanilla sugar
1/3 cup caster sugar
1/2 cup thick cream
300ml sour cream
Make the crepes: Place the eggs in a mixing bowl, add the flour. Add half of the milk; using a whisk, whisk until your mixture is lump free. Keep adding milk slowly until all the lumps have disappeared, then add remainder of milk, mix through. It is easier to get the lumps out, if the mixture is thick, so don't add all the milk in straight away. Leave to stand for 30 minutes. Strain the mix through a sieve to make them completely lump free-I however never do, more cleaning up, and a few tiny lumps don't make a difference.
Once you have made crepes a few times, you won't even use a recipe, it is something that is done by feel- the consistency determines how much of what ingredient is needed.
Heat a 20cm non stick crepe pan (or frying pan) over medium-high heat. Spray the pan lightly with cooking spray. Using a ladle, pour 1/2-3/4 of a ladle full into the top edge of the pan, quickly tilt your pan around so the batter covers the entire pan. Keep swirling it around until the mixture stops running. Cook for 30 seconds to 1 minute. The sides of the crepe will start to colour and will lift away from the side of the pan so you can slide a long plastic icing spatula under the centre of crepe, that will help you flip the crepe. The crepe should be lightly coloured. Cook for a further 30 seconds, until lightly coloured. Repeat with oil spray and remaining batter.
For me the first crepe is your tester, it rarely turns out great, as the pan is usually not hot enough. It is where you see if your mixture is too thick, if yes, add more milk, if it is too thin, add more flour, if your pan wasn't hot enough it will now heat up. The batter is only supposed to cover the base of the pan, so if you had too much mix with 3/4 of a ladle full, use less, or more if it wasn't enough-you can't have holes in your crepes.
You will need 8 crepes for this recipe.
For the filling: Combine all the filling ingredients in a bowl, mix well to combine. Refrigerate until needed.Grease the base of a baking dish lightly with sunflower oil.
Lay one crepe out on a work surface, spread the crepe with the filling (do not over fill it or you will not be able to roll it up). The filling should be no more than 1/2cm in thickness and leave a 1-2cm border around the edge of the crepe. Roll up the filled crepe and place in your baking dish. Repeat with the remaining crepes and filling and place them side by side in your baking dish.
Topping: Spread the crepes with the sour cream, the sour cream needs to cover them completely, you may not need all of the sour cream though. Also be careful not to tear the crepes when spreading the sour cream. Refrigerate until needed.
Bake in a preheated 180C oven for 50 minutes or until the crepes are golden brown. Leave to cool 10 minutes, before serving.
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