Ricotta Cheese Crepes With Persimmon Apricot Marmalade Recipes
RICOTTA-FILLED CREPES WITH TANGERINE AND LEMON MARMALADE
Ricotta-filled crepes become bright and tangy when crowned with tangerine and lemon marmalade, best made in winter, when citrus is at its peak. Honeybell or blood oranges and red grapefruit also work well in a marmalade.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 10
Steps:
- 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.
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- In a blender or using a medium bowl with a whisk, combine the flour, milk, water, eggs, butter, sugar and salt. Blend or whisk until well combined and let rest for 30 minutes or cover and refrigerate for up to two days. (This allows the flour to absorb the liquid and for the gluten to relax.)
- In a small bowl combine the ricotta, lemon zest and honey. Stir to combine and refrigerate until ready to assemble.
- In a small saucepan combine the diced apricots and water. Heat over medium heat and simmer (stirring constantly) until apricots are softened and water is half evaporated, about 5 minutes. Stir in the butter and apricot preserves and heat through until preserves are melted. Stir in 2 tablespoons brandy/cognac and cook for 1-2 minutes. Taste -- to see if it needs more brandy/cognac and add as necessary. (Brandy/cognac shouldn't be a dominant flavor, but rather an enhancer.) Set Aside.
- Add apricot presesrves to a small bowl and microwave for 1 minute or until liquidy. Add the brandy/cognac and stir to combine. Set aside.
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