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Poppy seed crepes with ricotta filling

  • 0:30 Prep
  • 0:55 Cook
  • 6 Servings

Ingredients

  • 150g (1 cup) plain flour
  • 1 tablespoon caster sugar
  • 375ml (1 1/2 cups) milk
  • 2 eggs, lightly whisked
  • 20g unsalted butter, melted, cooled
  • 2 tablespoons poppy seeds
  • 425g fresh ricotta
  • 150ml thickened cream
  • 70g (1/3 cup) caster sugar, extra
  • 1 teaspoon finely grated orange rind
  • Melted butter, to grease

Rhubarb & strawberry compote

  • 1 bunch (about 600g) rhubarb, ends trimmed, coarsely chopped
  • 100g (1/2 cup) caster sugar
  • 1 tablespoon water
  • 2 x 250g punnets strawberries, washed, hulled, thickly sliced

Method

  • 1
    To make the rhubarb & strawberry compote, place the rhubarb, sugar and water in a saucepan over medium-low heat. Bring to a simmer. Cover and cook for 3 minutes or until the rhubarb is soft. Add the strawberry. Cook, covered, for 2-3 minutes or until strawberry is soft. Transfer to a bowl and set aside to cool.
  • 2
    Place the flour and sugar in the bowl of a food processor. Whisk the milk, egg and butter in a bowl. With the motor running, add the milk mixture to the flour mixture. Process until smooth. Transfer to a jug. Stir in the poppy seeds. Cover and set aside for 30 minutes to rest.
  • 3
    Meanwhile, place the ricotta, cream, extra sugar and orange rind in the clean bowl of a food processor and process until smooth. Transfer to a bowl. Cover with plastic wrap and place in the fridge.
  • 4
    Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl. Turn and cook for a further 1-2 minutes or until light golden. Transfer to a plate and cover with foil to keep warm. Repeat, in 11 more batches, with melted butter and remaining batter.
  • 5
    Place 2 tablespoons of ricotta mixture along the centre of 1 crepe. Roll up to enclose the filling. Repeat with the remaining ricotta mixture and crepes. Divide among serving plates. Spoon the compote over the crepes to serve.

Source: taste.com.au

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