Italian Strawberry Dessert Crepes
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1/4 c Granulated sugar
- Water
- 1 ts Vanilla extract
- 2 tb Butter
- 2 c Milk
- 1 pt Fresh strawberries, hulled
- 1 pn Of salt
- 1 tb Granulated sugar and crushed
- 2 Eggs plus 2 extra egg yolks
- 1 1/2 c Sifted flour
- 2/3 lb Of ricotta cheese
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
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- confectioner' sugar
- Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk,granulated sugar (1tbsp) , and salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter.
- Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Serves 6-8.
- Origin: Hearth and Home Companion. Shared by: Sharon Stevens.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Blender
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Pastry brush