The flavourings of Ricotta aren’t overpowering, which means that it’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 – 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 – 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 it’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 it’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