CREPES WITH RICOTTA, LEMON, AND RAISIN FILLING

By Grandmax4

Ingredients

• Sweet Crepes
• 2 large eggs
• 1 cup whole milk
• 6 tablespoons water
• 1 cup bleached all-purpose flour
• 1/4 teaspoon table salt
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla
• 3 tablespoons unsalted butter -- melted, plus extra for brushing pan
• For Filling
• 2 cups ricotta cheese
• 4 ounces cream cheese at room temperature (1/2 cup)
• 1 large egg
• 1/2 cup granulated sugar 2 tablespoons reserved
• 2 tablespoons grated lemon zest from 3 lemons
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/3 cup raisins
• 3 tablespoons unsalted butter melted

Details

Servings 1

Preparation

Step 1

See Illustrations Below: Making Crepes

1. For the Crepes: Mix all ingredients (except extra melted butter) in food processor or blender (or by hand as noted above) until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.

2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 2 1/2 tablespoons (use 1/4-cup measure just over half full) batter into pan, following illustrations below. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.

3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes. For 9- to 10-inch skillet, follow same cooking process using full 1/4 cup of batter for each crepe. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)

4. For the Filling: Mix all ingredients except reserved sugar, melted butter, and crepes in medium bowl.

5. For Assembly: Adjust oven rack to upper-middle position and heat oven to 475 degrees. Grease two 13-by-9-inch baking pans. Working one at a time, spoon 3 tablespoons filling onto crepe; fold as desired and place on prepared baking pan.

6. Brush tops lightly with melted butter; sprinkle evenly with reserved sugar; cover with foil. Bake until heated through, about 14 minutes. Serve immediately.

STEP BY STEP: Making Crepes

1. Tilt the buttered and heated crepe pan just slightly to the left and begin pouring in the batter.

2. As you continue to pour the batter in a slow, steady stream, twirl the pan slowly counterclockwise until the crepe is formed.

3. To flip the crepe, loosen edge with a spatula and, with fingertips on top side, slide it toward you until you can grab edge and flip.