Name: Ricotta Filled Crepes with Berry Sauce
Ingredients: 1/2 c Unbleached all purpose flour; 1/2 ts Salt; 3 lg Eggs; 1 c Milk; 2 tb Unsalted butter; melted; 1 tb Brandy; (optional); 1/4 c Water; 1 tb Cornstarch; 10 oz Frozen strawberries or raspberries; thawed; 2 tb Orange liqueur; 15 oz Ricotta cheese; 1/2 c Confectioner's sugar; 1 ts Vanilla extract; 1/2 ts Grated orange zest; 1 pn Ground nutmeg; 1/4 c Minced candied orange rind or citron; (optional)

Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

1/2	c	Unbleached all purpose flour
1/2	ts	Salt
3	lg	Eggs
1	c	Milk
2	tb	Unsalted butter; melted
1	tb	Brandy; (optional)
1/4	c	Water
1	tb	Cornstarch
10	oz	Frozen strawberries or raspberries; thawed
2	tb	Orange liqueur
15	oz	Ricotta cheese
1/2	c	Confectioner's sugar
1	ts	Vanilla extract
1/2	ts	Grated orange zest
1	pn	Ground nutmeg
1/4	c	Minced candied orange rind or citron; (optional)

INSTRUCTIONS

BERRY SAUCE
RICOTTA FILLING
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 7-inch 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 1/4 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 1/2 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 MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998

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