• Bruni

Classic Crepes with Sweet Ricotta Cheese


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.


If you like soft and puffy pancakes check out our fluffy yogurt and buttermilk pancakes.



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


Ingredients:

- 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


Topping:

- 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


Method:


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.



Hints:


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).




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