Fig and ricotta crepes with lemon sirup

Fig and ricotta crepes with lemon sirup
 
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This recipe was uploaded
by eakonom

 
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Ingredients

Ingredients
Method
 
  • For the crepes:
  • 60 ml milk
  • 1 egg
  • 60g flour
  • 1 tablespoon of sugar
  • 1 teaspoon o vanilla extract
  • pinch of salt
  • For the ricotta flling:
  • 100g ricotta
  • 90ml natural yoghurt
  • 1 tablespoon of sugar
  • 1 teaspoon of vanilla extract
  • For the lemon sirup:
  • 4 tablespoons of water
  • 5 tablespoons of sugar
  • grind and juice of half a lemon
  • 12 ripe figs
To start boil the water with the lemon gring for about 5min. Then add the sugar and continue to boil for further 10min or until the sirup thickens a bit. Now add the emon juice and cook for 5 more minutes.

In the meantime cut the figs into quarters.

To prepare the ricotta filling, crumble it into a small bowl and mix in the yoghurt, sugar and vanilla extract.

Now make the crepe butter. Sift the flour into a large bowl, make a well in the centre and break an egg into it. Gradually incorporate the flour into the egg using a wooden spoon. Add the sugar, vanilla and salt and then incorporate the milk, little by little, by slowly pouring it into the centre of the batter. Cover the bowl with a clean cloth and leave to rest for at least 1 hour (overnight if possible).
Grease a frying pan with a knob of butter and pour in a small ladle full of the batter. Tilt the pan from side to side so that the base is evenly coated (this will make a very thin crêpe). Cook the crêpe for 1 minute until the edges begin to brown. Flip it over to cook the other side.

Now put the fig quarters on one side and spread the ricotta mixtue on the other side of the crepe. Fold it together and pour over the lemon sirup on top

The crepe recipe comes from http://www.tourismebretagne.org/eng/tasty-brittany/flavour/crepes/recette.cfm , as I never new the exact recipe (I was always doing it roughly)... and as they come my French friend always reminded me that they come from Bretagne I thought this should be the best one to follow, so hope it will work for you ;)

Enjoy!

Fig and ricotta crepes with lemon sirup

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This recipe was uploaded by eakonom

 
 
No storry this time, sorry. Will get straight to the point instead. We made a trip with 2 friends to Buskett Gardens, had a picnic there and went to see the Dingli Cliffs, which involved a really long walk through a bit deserted road and this is were I managed to picked some figs. So I was bored one day and decided to watch a movie and because I need a treat while having film nights (at least that\\\'s one of my excuses for needing a treat) and I had these figs in the fridge I came up with this recipe.


Method


To start boil the water with the lemon gring for about 5min. Then add the sugar and continue to boil for further 10min or until the sirup thickens a bit. Now add the emon juice and cook for 5 more minutes.

In the meantime cut the figs into quarters.

To prepare the ricotta filling, crumble it into a small bowl and mix in the yoghurt, sugar and vanilla extract.

Now make the crepe butter. Sift the flour into a large bowl, make a well in the centre and break an egg into it. Gradually incorporate the flour into the egg using a wooden spoon. Add the sugar, vanilla and salt and then incorporate the milk, little by little, by slowly pouring it into the centre of the batter. Cover the bowl with a clean cloth and leave to rest for at least 1 hour (overnight if possible).
Grease a frying pan with a knob of butter and pour in a small ladle full of the batter. Tilt the pan from side to side so that the base is evenly coated (this will make a very thin crêpe). Cook the crêpe for 1 minute until the edges begin to brown. Flip it over to cook the other side.

Now put the fig quarters on one side and spread the ricotta mixtue on the other side of the crepe. Fold it together and pour over the lemon sirup on top

The crepe recipe comes from http://www.tourismebretagne.org/eng/tasty-brittany/flavour/crepes/recette.cfm , as I never new the exact recipe (I was always doing it roughly)... and as they come my French friend always reminded me that they come from Bretagne I thought this should be the best one to follow, so hope it will work for you ;)

Enjoy!
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