Ricotta Cheese Crepes With Persimmon Apricot Marmalade
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
64
Sourness
37
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
110 g
Bread Flour110 g
Cake Flour1 cup
Sugar1 tsp
Salt450 g
Milk100 g
Oil1 tbsp
Butter (melted)1 tsp
Cinnamon1.5 tbsps
Lemon JuiceDirections:
1
Sift flour, sugar and salt into a bowl
2
Add the eggs and just enough milk to make a soft paste with the flour
3
Mix until smooth and lump free
4
Gradually mix in the rest of the milk and the oil
5
The batter should be the consistency of heavy cream
6
If too thick, thin with a bit of water
7
If it has lumps, pour the batter through a fine strainer
8
Let the batter rest for 2 hours before making crepes
9
Rub an 8-inch crepe pan, or non stick skillet, lightly with oil
10
Heat over moderate heat until very hot
11
Remove the pan from the heat and pour in 3 to 4 tablespoons of the batter
12
Very quickly tilt the pan to cover the bottom of the pan with a thin layer of batter
13
Immediately dump out any excess batter since the crepe must be very thin
14
Return the skillet to the heat for 60 to 90 seconds until the bottom of the crepe is lightly brown
15
Flip the crepe over and lightly brown the other side
16
Slide the finished crepe onto a plate
17
Continue making crepes until the batter is finished and stack them on the plate
18
Cover the finished crepes with plastic wrap and refrigerate until ready to use
19
For the filling, pour ricotta cheese into cheesecloth and tie the cloth in a knot
20
Put a weight (or filled can) on top of the cheese and place over a colander to drain overnight
21
Mix the cheese, egg yolks, butter, salt, sugar and cinnamon
22
Place 2 tablespoons in the center of each crepe and roll
23
Crepes may be filled in advance and kept in the refrigerator until ready to serve
24
Just before serving, bake in a 250 degree F oven for 15 minutes
25
Serve crepes warm, sprinkled with a bit of cinnamon and powdered sugar to garnish the plate
26
Top with persimmon and apricot marmalade
27
To make the marmalade, cut apricots in half and reserve
28
Cut out the leafy base from the persimmon then quarter the fruit lengthwise
29
Skin each quarter with a knife
30
Cut the skinned persimmons into small pieces
31
Combine the fruit into a non aluminum saucepan with the sugar, lemon juice, cloves and apricots
32
Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the marmalade come to a boil
33
Reduce this mixture to a jam like consistency and chill
34
TIP: Cut off a piece of the pointed tip of a hachiya persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months
35
Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy
36
For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor
37
Serve whole and let the guests scoop the pulp from the skin (Recipe Courtesy of Elizabeth Schneider)