Reviews Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0
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Gallery Ricotta-Filled Crepes with Tangerine and Lemon Marmalade Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3/4 cup plus 2 tablespoons all-purpose flour 1/2 cup sugar 1/2 teaspoon salt 1 1/2 cups whole milk 1/2 teaspoon pure vanilla extract 3 large eggs 6 tablespoons unsalted butter, melted, plus more for pan 1 cup, fresh ricotta cheese Finely grated zest of 1 lemon 1 to 2 pint-size jars Tangerine and Lemon Marmalade, stirred or warmed slightly (2 to 4 cups)
Gallery Ricotta-Filled Crepes with Tangerine and Lemon Marmalade
Recipe Summary Servings: 6
Gallery
Ricotta-Filled Crepes with Tangerine and Lemon Marmalade
Ricotta-Filled Crepes with Tangerine and Lemon Marmalade
Ricotta-Filled Crepes with Tangerine and Lemon Marmalade
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3/4 cup plus 2 tablespoons all-purpose flour 1/2 cup sugar 1/2 teaspoon salt 1 1/2 cups whole milk 1/2 teaspoon pure vanilla extract 3 large eggs 6 tablespoons unsalted butter, melted, plus more for pan 1 cup, fresh ricotta cheese Finely grated zest of 1 lemon 1 to 2 pint-size jars Tangerine and Lemon Marmalade, stirred or warmed slightly (2 to 4 cups)
Directions
Whisk together flour, sugar, and salt. Whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in melted butter. Strain through a fine sieve; discard lumps. Refrigerate batter for at least 2 hours or overnight.
Preheat oven to 200 degrees. Combine ricotta and zest. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 45 seconds. Flip; cook for 45 seconds.
Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat with remaining batter, coating pan with butter as needed.
Fill each crepe with 2 to 3 tablespoons ricotta mixture. Fold into quarters to form a triangle. Make stacks of 3 crepes. Top with marmalade.
Reviews
Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 3 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0
11 Ratings 5 star values: 3 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0
11 Ratings 5 star values: 3 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0
All Reviews for Ricotta-Filled Crepes with Tangerine and Lemon Marmalade
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ricotta-Filled Crepes with Tangerine and Lemon Marmalade
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
