Thursday, September 8, 2011

Plum Ricotta Crepes

Every time I use wax paper I am reminded of an experience that happened in college. My second year I lived in an apartment with 3 other girls and we had some guy neighbors that we hung out with from time to time. We had some fun times together... but I digress. One of these guys came over and needed to buy something, however he could not remember the name, so ended up saying: "What is that waxy paper stuff called?" To which one of my roommates responded, "Wax paper?!"

I have been loving planning meals revolving around fresh produce. It has made me try recipes I never would have tried before, mainly because I do not typically buy the produce I get in our weekly co-op. As I was searching for plum recipes, I found a recipe for Sugar Plum Crepes on Smitten Kitchen. I loved the recipe and couldn't wait to try it, but I did wait until the plums were ripe enough to use them.
Plum Ricotta Crepes
For Crepes: First, you'll need milk.
 1/2 cup milk, poured into a blender.
 Next, add 2 Tbsp butter - melted but not super hot!
 You'll also need two eggs.
 I like to break them into a separate container so I know there will be no shells...
 toss them into the blender.
Toss in 1/2 cup flour...

 You'll also need some salt.
 just a pinch or two.
 Toss in a pinch of nutmeg,
 and two pieces of cinnamon.
 You'll also want some honey
 I used huckleberry honey, but plain old honey will be just fine.
 Blend until mixed.
 Once mixed, cover and refrigerate for 1 hour (and up to 2 days - if you're that organized!)
 Once crepes have rested for an hour, heat a skillet over medium high heat. Brush pan with butter, or spray with non-stick cooking spray.
 Pour 1/4 cup batter into pan
 and swirl the batter around
 to coat the bottom.
 Let the crepe cook until the batter is set,
 Should take about 2 minutes.
 Once it is set,
 once the batter is set, carefully flip the crepe.
 Cook for about 10 seconds on the other side, and then place onto a plate.
 Place wax paper in between each crepe to keep them from sticking. Repeat with remaining batter.
 Cover and keep them warm until ready to use.
For Plum Filling:
 
You'll need plums,
 more than one - about 1 pound.
Cut in half and remove the pit.
 Then slice each half into 3 pieces.
 Repeat with all plums
 I think I may have cut more than a pound... but they were delicious.
 You'll also need lemon juice... I used the juice from a whole lemon (about 2-3 Tbsp)
 In a skillet, melt the butter and toss in the plums.
You'll also need some honey.
1-2 Tbsp. I used 2 Tbsp.
You can also add a pinch of cinnamon.
and pour in the lemon juice.
Heat for a minute or two until it is warm.
Set aside until ready to assemble crepes - I covered the bowl with aluminum foil to keep in the heat.
For Ricotta filling: You'll need 1 cup of ricotta cheese,
zest of half a lemon, and 1 Tbsp honey.
Mix well.
(the original recipe used only plain ricotta, but I loved this simple addition!)
Another addition I had: Maple Syrup Whipped Cream - simply whip cream and add maple syrup until desires sweetness is achieved.
For Assembly: Place a crepe on a paper and apply a smear of whipped cream,
Top with plum filling,
Add some ricotta filling,
Sprinkle with mint.
Wrap and enjoy!

2 comments:

  1. These sound fabulous! And who dosn't love Smitten Kitchen?!

    ReplyDelete
  2. Yummy, I was planning on making crepes tonight myself, but savoury ones with buckwheat flour and cheese and sausage in the middle. Might have to whip up a batch of sweet ones for dessert :D

    ReplyDelete

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