Recipe - Ricotta Filled Crepes With Berry Sauce

One half cup Unbleached all purpose flour
One half teaspoon Salt
3 lg Eggs
1 cup Milk
2 tablespoon Unsalted butter; melted
1 tablespoon Brandy; (optional)

BERRY SAUCE
One fourth cup Water
1 tablespoon Cornstarch
10 ounce Frozen strawberries or
raspberries; thawed
2 tablespoon Orange liqueur

RICOTTA FILLING
15 ounce Ricotta cheese
One half cup Confectioner's sugar
1 teaspoon Vanilla extract
One half teaspoon Grated orange zest
1 pn Ground nutmeg
One fourth cup Minced candied orange rind
or citron; (optional)

Combine flour and salt in a medium bowl. In a separate bowl, whisk the
eggs, milk, butter and brandy, if using, until blended. Add to the flour
all at once and gently stir with the whisk until blended. Let stand for at
least 1 hour at room temperature. (The batter can be refrigerated, covered,
overnight; stir to blend before using.)

Make berry sauce: In a small saucepan combine water and cornstarch and stir
until the cornstarch is dissolved. Add the strawberries or raspberries.
Heat, stirring, until the mixture boils and thickens. Remove from the heat
and stir in orange liqueur, if desired. Set aside.

Make ricotta filling: In a bowl, mix together the ricotta, sugar, vanilla,
zest, nutmeg, and optional candied orange rind. Set aside.

Heat a 6 or 7inch heavy nonstick skillet or crepe pan over medium heat
until hot enough to sizzle a drop of water. Brush with a thin film of
vegetable oil, or spray with nonstick cooking spray. Ladle about 3
tablespoons batter (or a scant One fourth cup measure) into the hot pan and
quickly tilt to coat the pan and make a thin pancake.

Cook the crepe until the edges begin to curl and the underside is golden,
about 1 One half minutes. Loosen the edges of the crepe with a thin flexible
spatula or a heatproof rubber spatula and gently turn. Cook the underside
until lightly spotted with color, about 30 seconds. Turn the crepe out onto
a wire rack.

Repeat with the remaining batter, stirring it occasionally. As the crepes
are made, transfer them from the rack to a pie plate. Cover lightly with a
piece of foil and keep warm in an oven set at the lowest temperature. Fill
with the ricotta mixture and drizzle with the berry sauce.

The crepes can be cooled, wrapped in foil and refrigerated for a few days
before reheating in a warm oven. They can also be frozen for at least 1
month. Cool, stack them on top of one another and wrap tightly in foil and
then in a freezer bag. The crepes need no paper between them; they will not
stick together when frozen or refrigerated. They thaw at room temperature
in about 1 hour, and can be reheated right in the foil without unwrapping.

Yield: 15 crepes

Notes: Recipe courtesy of Marie Simmons, "Pancakes A to Z"

Recipe by: Cooking Live Show #CL9061

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998