Kahlua Crepes with Ricotta Cheese and Berries Filling Recipe/How to make crepes
Crepes made with all-purpose flour/Kahlua liqueur and stuffed with ricotta cheese and berries filling.
They turned out so soft that they melted in mouth. It has become one of my favorite Valentine Day’s recipe 🙂
Now some history about Crepes 🙂
A crêpe is a type of very thin, cooked pancake usually made from wheat flour or white flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and is considered the national dish. Crêpes can be compared to the African injera, the tortilla, the Indian dosa and the Mexican sope. Crêpes often have a fruit filling of syrup, mixed berries, fresh fruit ,fresh cream or lemon cream
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
5 tbsp sugar
1 tsp vanilla essence
5 tbsp Kahlua liqueur ( You can skip this if you don’t like liqueurs)
1 cup ricotta cheese
½ cup raspberry and blackberries
5 tbsp sugar
Butter, for coating the pan
In a blender, combine all of the batter ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat.
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool.
On side , mix the filling ingredients in a bowl.
Prepare crepes by spreading a one inch wide strip of filling down center of crepe.
Fold each side of crepe over filling and plate.
Adapted from Elton Brown Crepes