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Crespelle (crepes) with sweet ricotta and amarena cherries
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Prep Time: 50 minutes
Cook Time: 26 minutes
Total Time: 76 minutes
Delicious Italian crepes filled with sweet amarena cherries.
Ingredients:
500g fresh full-fat ricotta, drained
75g icing sugar
60g dark chocolate, finely chopped, plus grated chocolate to serve
1 tsp gratedlemon zest
200g jar Amarena Fabbri cherries (see note)
5.00 gm arrowroot (see note)
150g plain flour
300ml milk
70g egg
40g unsalted butter, melted, plus extra to brush
40.00 ml grappa (see note) (optional)
Instructions:
Combine flour, milk, and egg in a food processor or blender until smooth. Mix in butter and grappa if desired. Pour the mixture into a jug, cover, and let it sit at room temperature for 30 minutes.
Strain ricotta into a bowl, then mix in sugar, chocolate, and zest. Cover and refrigerate until ready to use.
Separate cherries from their juice, keeping the juice. In a bowl, combine 1 tablespoon of cherry juice with arrowroot, stirring until smooth. Pour the mixture along with the rest of the cherry juice into a pan and heat over low heat for 1-2 minutes until thickened. Add cherries to the mixture, and set aside.
Prepare a 20cm non-stick crepe pan by lightly brushing the base with butter using a paper towel. Heat the pan over medium heat. Pour 2 tablespoons of batter into the pan, tilting it to cover the base evenly (pour any extra batter back into the container). Cook for about 1 minute until golden, then flip and cook the other side for just under 1 minute until golden. Transfer the cooked crespelle to a plate and cover with foil to keep warm. Repeat the process to make a total of 12 crespelle.
Place a generous tablespoon of ricotta mixture in the center of each crepe, fold in the sides to create square parcels. Arrange two crepes on each plate, garnish with cherries, and sprinkle with chocolate dust before serving.