Creamy and delicate sweet ricotta cheese wrapped in soft and paper-thin crepes. This is our idea of pancake heaven. John can eat indecent amounts of these pancakes.
Preparation here is simple. First, a batch of classic crepes needs to be prepared. Then you will be filling pancakes with sweet ricotta cheese filling, wrapping (rouleau or triangular-shaped) and frying for few minutes on butter.
Short frying gives these pancakes crusty and buttery skin but also warms up creamy cheese making it taste like a semi-liquid, warm cheesecake filling. Pancakes are served hot with seasonal fruit. We like to top it up with greek yogurt mixed with fruit.
Classic Crepes with Sweet Ricotta Cheese Recipe
Yield: 10 pancakes
Time: time required to prep pancakes + 15 minutes prep + frying time
Equipment: frying or pancake pan and pancake spatula
- 10 pancakes from Classic French Crepes Recipe
- 3 Tablespoons butter for frying
Sweet Ricotta Filling:
- 750g Ricotta (if you can’t get it you can use cream cheese or Philadelphia cheese)
- 3 egg yolks
- 1/2 cup (100g) granulated white sugar or caster sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup (240g) natural greek yogurt
- 200g blueberries, fresh or frozen (bananas, strawberries, raspberries, blackberries work well)
- 1 Tablespoon (12g) white granulated sugar
- 200g fresh blueberries to decorate
1. Prepare crepes as per the recipe.
2. Prepare Sweet Ricotta Filling: using fork mix all ingredients until combined. Place 3 Tablespoons of Ricotta Filling in the middle of the pancake and form rouleau shape. Place 1 Tablespoon of butter on hot frying pan and fry until golden on both sides (1-2 minutes each side on medium heat, or until golden). For the topping: in blender mix natural greek yogurt with fruit and sugar. Serve your pancakes hot with fruit yogurt topping and fresh fruit.
1. Freeze-dried fruit - you can add powdered freeze-dried fruit to jazz up your ricotta filling.
2. Savoury - mix 750g Ricotta with 3 egg yolks, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon nutmeg and 500g spinach (treat for 30 seconds in boiling water before mixing in or sauté for 30 seconds on 1 teaspoon butter).