Quality Crepes With Cheese Filling And Raspberry Sauce

This recipe came from an estate sale. I obtained it when I purchased
the family collection from the Nero Estate in Tyler, Texas in 1981.
These are truly magnificent. I have made these several times on
special occasions and none of us can get enough of them. Yummy.

Crepes:
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 egg yolk
1 1/4 cup milk
1 teaspoon vanilla
4 tablespoons butter
Filling:
1 pound ricotta cheese
1 egg beaten
1 teaspoon sugar
1/8 teaspoon freshly grated nutmeg
Raspberry Sauce:
1 pint raspberries
1 teaspoon water
1/2 cup sugar
1/2 teaspoon grated orange zest

Sift together flour and salt in a medium size bowl. Whisk in eggs,
egg yolk and one tablespoon milk to form a smooth paste-like batter.
Add the rest of the milk and vanilla and mix well. There should be
no lumps. Melt butter in a nonstick skillet and stir into batter
leaving behind a film of butter in the pan. Allow batter to rest at
room temperature for 30 minutes. Heat skillet over medium-low heat.
Stir batter and ladle about 1/4 cup into pan. Thinly coat bottom and
edges of pan with batter. Cook until crepe turns golden-brown, lacy
and begins to pull away from pan approximately 2 minutes. Turn and
cook other side 30 to 40 seconds. Slide from pan and continue
cooking other crepes. Stack crepes on a plate. Combine all filling
ingredients in a bowl and blend well. Place a tablespoon of filling
in the center of each crepe. Turn in opposite ends and roll up the
crepes. Fry crepes in three tablespoons of butter in a large skillet
over medium-high heat until golden. Place half the raspberries in a
saucepan with water and sugar. Cook over medium-high heat stirring
until sugar dissolves and sauce is thick. Add the remaining
raspberries and orange zest. Heat through at the lowest temperature
setting. Top filled crepes with raspberry sauce and garnish with
sour cream and fresh raspberries.



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/