Crepes with Ricotta Filling are very popular in Europe. This is a gluten free recipe. Make the crepes a few hours before dinner and let them stand between sheets of parchment paper or wax paper at room temperature. Assemble them just before serving or, for extra fun, let your guests help. This dessert is really simple to assemble once you have the crepes made. It's a great dessert for guests because it really is quite elegant. Recipe makes 8 servings. Here are ingredients and easy directions:
EASY CREPES WITH RICOTTA FILLING - INGREDIENTS AND DIRECTIONS
INGREDIENTS :
CREPES
2/3 cup sifted Sorghum Blend (Ingredients: 1½ cups sorghum flour 35%, 1½ cups potato starch/cornstarch 35%, 1 cup tapioca flour 30%. Directions: Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. You may double or triple the recipe.)
¼ teaspoon xanthan gum
1/8 teaspoon salt
1 cup 1% milk (cow's, rice, soy, potato, or nut)
2 large eggs, at room temperature
6 teaspoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil, divided
1 teaspoon almond extract
FILLING
1 cup ricotta cheese, at room temperature
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract
½ teaspoon almond extract
Chocolate Sauce, for garnish
DIRECTIONS :
1. Make the crepes: Combine the sorghum blend, xanthan gum, salt, milk, eggs, 2 teaspoons of the butter, and almond extract in a blender and process until very smooth.
2. Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Add enough of the remaining 4 teaspoons butter (about ½ teaspoon per crepe) to lightly coat the skillet, adding more as necessary to fry all 8 crepes.
3. Pour a scant 2 tablespoons batter into the crepe pan and immediately tilt pan to coat the bottom evenly. Cook until the underside of the crepe is brown; cook other side for about 20 to 30 seconds until it is also lightly browned. Fry another 7 crepes with the remaining batter and butter. Stack the crepes with layers of parchment paper or aluminum foil between them.
4. Make the filling: In a food processor, place the cheese, powdered sugar, vanilla extract, and almond extract and blend until smooth.
5. To serve, place each of the 8 crepes on a dessert plate and spread 2 tablespoons of filling in the center of each and then fold it in half. Drizzle each crepe with 2 tablespoons of the chocolate sauce. Serve immediately.
Follow the easy directions very carefully and you will be surprised how good this crepes really are. Lots of fun preparing this easy crepe recipe. Enjoy the crepes and Bon Apetit.
EASY CREPES WITH RICOTTA FILLING - INGREDIENTS AND DIRECTIONS
INGREDIENTS :
CREPES
2/3 cup sifted Sorghum Blend (Ingredients: 1½ cups sorghum flour 35%, 1½ cups potato starch/cornstarch 35%, 1 cup tapioca flour 30%. Directions: Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. You may double or triple the recipe.)
¼ teaspoon xanthan gum
1/8 teaspoon salt
1 cup 1% milk (cow's, rice, soy, potato, or nut)
2 large eggs, at room temperature
6 teaspoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil, divided
1 teaspoon almond extract
FILLING
1 cup ricotta cheese, at room temperature
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract
½ teaspoon almond extract
Chocolate Sauce, for garnish
DIRECTIONS :
1. Make the crepes: Combine the sorghum blend, xanthan gum, salt, milk, eggs, 2 teaspoons of the butter, and almond extract in a blender and process until very smooth.
2. Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Add enough of the remaining 4 teaspoons butter (about ½ teaspoon per crepe) to lightly coat the skillet, adding more as necessary to fry all 8 crepes.
3. Pour a scant 2 tablespoons batter into the crepe pan and immediately tilt pan to coat the bottom evenly. Cook until the underside of the crepe is brown; cook other side for about 20 to 30 seconds until it is also lightly browned. Fry another 7 crepes with the remaining batter and butter. Stack the crepes with layers of parchment paper or aluminum foil between them.
4. Make the filling: In a food processor, place the cheese, powdered sugar, vanilla extract, and almond extract and blend until smooth.
5. To serve, place each of the 8 crepes on a dessert plate and spread 2 tablespoons of filling in the center of each and then fold it in half. Drizzle each crepe with 2 tablespoons of the chocolate sauce. Serve immediately.
Follow the easy directions very carefully and you will be surprised how good this crepes really are. Lots of fun preparing this easy crepe recipe. Enjoy the crepes and Bon Apetit.
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