These thin crepes with a smooth ricotta, vanilla and kirsh filling are a lovely treat! Serve as a dessert with a cherry compote or sauce.
1 person made this
120g plain flour
1 pinch of salt
butter, as needed
200g ricotta cheese
2 tablespoons caster sugar
1 teaspoon vanilla extract
3 tablespoons kirsch (cherry liqueur)
1 or 2 tablespoons icing sugar, for dusting
Method Prep:15min › Cook:10min › Ready in:25min
Place flour in a bowl; whisk in the milk, eggs and salt until smooth.
Melt a knob of butter in a non-stick pan; pour a ladle of the crepe batter into pan and swirl to cover the base. Cook until bubbles start to form; flip over and cook other side until golden brown. Transfer crepe to a plate and repeat with remaining butter and crepe batter.
Press ricotta through a sieve into a bowl; stir in sugar, vanilla and kirsch until well combined.
Spoon ricotta filling down centre of each crepe; roll up and arrange on plates. Dust with icing sugar and serve.