The flavourings of Ricotta arenâ€™t overpowering, which means that itâ€™s great for this dish. When heated, it becomes runny rather than gooey, and therefore creates a brilliant sauce!
As a sweeter alternative, replace the filling with a Chocolate Sauce, mixed with a Mashed Banana, and spread over the Crepe.
To Serve 4
Salt and Pepper
100g Toasted Pinenuts
Zest and Juice of 1 Lemon
Bunch of Basil
1. Place the Flour into a bowl, and make a well in the centre. Break the Eggs into the centre of the well, and begin to combine with a whisk â€“ start from the middle, and pull the flour in from around the outside of the bowl. Gradually add the Milk, a little at a time. The mixture should be similar in thickness to Runny Yogurt at the end. Season with Salt and Pepper
2. Toast the Pinenuts in a dry pan until golden brown â€“ make sure you pay attention, as they burn very easily.
3. Put the Ricotta into a bowl, and add the Lemon Juice and Zest, then tear the Basil Leaves, season with Salt and Pepper, before adding in the Toasted Pinenuts.
4. Heat a large non-stick pan, add a small amount of butter to the pan when itâ€™s very hot. Add a small ladle of the Batter to the pan, and tilt the pan around to spread the mixture evenly.
5. After thirty seconds, check the bottom, and if itâ€™s Golden Brown, flip it over in the pan. Immediately add a large spoonful of the Ricotta mix evenly over the surface. Fold in half, then in half again to make a triangle.
Photo Courtesy of: Jennie Faber