From the recipe box
sugar plum crepes with ricotta and honey
Shopping list
Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
Place the ricotta in a fine-mesh sieve or colander lined with cheesecloth. Cover with plastic wrap and let drain in the refrigerator for at least 12 hours, or up to 24 hours; make the crepes.
- 2
Preheat the oven to 350. Brush an 11 x 8 inch baking dish with some melted butter.
- 3
In large bowl, whisk the granulated sugar and eggs together until pale yellow and smooth. Add the ricotta, lemon zest, and nutmeg and beat lightly until blended. Fold in the raisins.
- 4
Place a crepe, lacy side down, on the work surface. Spread about 1/4 cup of ricotta mixture over the crepe and roll the crepe up like a jelly roll. Place the crepe, seam side down, in the buttered baking dish. Repeat with the remaining crepes and filling, arranging them side…. Taste for salt and serve when it looks done.