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Baked Crepes with Ricotta and Apple


  • Author: Steve
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Description

These sweet apple and ricotta baked crepes are part crepe, part cannoli, and completely delicious. Try them for brunch or dessert.


Ingredients

Scale

for the crepes:

  • 2 eggs
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • 2 cups of water
  • 2 cups flour
  • 8 tablespoons butter, melted

for the filling:

  • zest of one lemon
  • ½ cup raisins
  • 1 tablespoon butter, softened
  • 1 ½ cups ricotta, drained
  • 2 tablespoons sugar
  • zest and juice of one orange
  • an apple, peeled and chopped small
  • ½ cup apple jelly

for serving:

  • powdered sugar
  • caramel sauce
  • additional chopped apple

Instructions

Whisk together the eggs, rum, vanilla, sugar, salt, and water in a large bowl until blended. Sift in the flour, ½ cup at a time, whisking until smooth. Add in half of the melted butter along with the lemon zest and stir until the batter has thickened. Let rest for about 20 minutes.

While you wait, make the ricotta filling. Soak the raisins in a small bowl of hot water for 10 minutes. Grease a 9×13 inch baking dish with butter. Combine the ricotta, sugar, orange zest, and juice in a bowl. Drain the raisins and stir into the ricotta. Set aside and preheat the oven to 400 degrees.

Heat a large skillet over medium-high heat. Brush some of the leftover melted butter onto the skillet and when hot, use a 1/3 cup measuring cup to ladle the crêpe batter onto the pan. Quickly rotate the pan in a circular motion to spread the batter in a large, thin circle. Cook for about a minute or until you see the batter setting in all but the center of the crêpe. Flip the crêpe over with a spatula and cook another 30 seconds on the other side. It’s ok if your first one doesn’t come out well, mine never does.

Set the cooked crêpe on a plate and repeat the process with the remaining batter. You should end up with about a dozen crêpes. Make sure to keep your pan well heated so the crêpes cook quickly. It’s fine if you see some slight smoking. Continue to add butter to the pan as needed.

When the crêpes are cooked, one at a time, spread some of the apple jelly, ricotta mixture, and chopped apple onto the crêpe. Roll them up like a cigar and place in the baking dish. Repeat with the remaining crêpes, then spread more apple jelly over top.

Cover the dish with foil and bake for 15 minutes. Uncover and bake for 10 more minutes. Serve the crêpes warm, topped with more apples, some caramel sauce, and powdered sugar.

  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Keywords: apples, ricotta, crepes, caramel