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Blinchiki (Russian crepes) with sweet ricotta
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Prep Time:
20 minutes
20 minutes
Cook Time:
90 minutes
90 minutes
Total Time:
110 minutes
110 minutes
Indulge in sweet Russian crepes with ricotta for a special dessert any day.
Ingredients:
- 2 eggs, lightly whisked
- 500ml (2 cups) water
- 600ml buttermilk
- 20.00 gm caster sugar
- 18.20 gm olive oil
- 500g (3 1/3 cups) self-raising flour
- Melted butter, to grease
- 1kg fresh ricotta, well drained
- 155g (3/4 cup) caster sugar, extra
- 4.40 gm vanilla essence
- 20g butter, melted
- Caster sugar, to sprinkle
- Seasonal fruit, to serve
- Thickened cream, to serve
- Raspberry jam, to serve
Instructions:
- In a jug, combine eggs, water, buttermilk, sugar, and oil and whisk until well blended. In a separate bowl, sift flour and salt, then create a well in the center. Gradually whisk the egg mixture into the flour mixture until smooth.
- Grease a 15cm non-stick frying pan with melted butter over medium heat. Pour 60ml (1/4 cup) of batter into the pan and swirl to coat the base evenly. Cook for 2 minutes until edges start to curl. Flip and cook for 1 more minute until golden. Transfer to a plate to cool. Repeat with the remaining butter and batter to make 29 more crepes.
- In a bowl, mix ricotta, additional sugar, vanilla, and butter. Spoon 1 tablespoon of the ricotta mixture into the center of each crepe. Fold the ends in and roll up to seal the filling. Repeat with the rest of the crepes and ricotta mixture.
- Gently dust crepes with sugar and present with assortment of fresh seasonal fruit, cream, and optional jam.