stuffed crepes

Stuffed Crepes with Ricotta Cheese and Blueberry Filling - great for breakfast and dessert!&nbsp; Easy to make!&nbsp; I also provide a recipe for homemade crepes.

Stuffed Crepes with Ricotta Cheese and Blueberry Filling

crepes

ricotta cheese

agave nectar

blueberries (, fresh)

Make homemade crepes according to instructions here.Or, if you're gluten free, make gluten free crepes.

Heat ricotta cheese and agave nectar in a small skillet on medium-high and keep mixing it until the mixture becomes liquid and of even consistency. Remove from heat and let it cool. Once it cools a bit, the mixture would become more solid, which is what we want.

To serve: add 2 tablespoons of agave-ricotta cheese mixture on top of the open crepe, scatter blueberries, and fold the crepe in half. Ready to serve!

Manicotti or Crespelle depencing on which part of Italy you are from, are stuffed crepes. You can use cannelloni shells in place of the crepes.

Thermomix recipe: Crepe Manicotti with Ricotta

Basic

Batch Marinara Sauce

Grams mozzarella, cubed

Parmesan

Grams Mature Cheddar Cheese cubed

Teaspoons Caramelised Garlic Paste garlic

Red Onion

400 Grams baby spinach leaves

Handful Basil leaves, fresh

Pinches Pink Salt Flakes

Black Pepper freshly cracked to taste

Egg Yolks

500 Grams Fresh Ricotta Cheese drained

Premake the crepes well in advance. They are best filled when cooled.

Premake the Marinara Sauce, up to 3 weeks in advance.

Place the cheeses (except ricotta) into the Thermomix bowl and mill *10 sec/speed 10.* Remove about half of it from bowl and set aside.

Add onion, garlic or garlic paste, some of the basil, and as much spinach as you can fit into the Thermomix bowl and chop *5 sec/speed 8*. Scrape down and around the blades tip out into a large mixing bowl.

Repeat with all the remaining spinach, one bowlful at a time until it is all chopped. Add seasoning, yolks and ricotta to the mixing bowl and stir by hand until well combined.

Preheat oven to 180°C and pour a little of the Marinara Sauce into the bottom of a lasagne tray or several smaller baking dishes.

Fill each crepe with the spinach mixture and roll, tucking in one end so the filling has nowhere to go. Lay them flat on top of the sauce. Repeat with as many &#039;manicotti&#039;  as will fit in one layer in the dish. Drizzle with some more sauce, top with the remaining grated cheese and garnish with a few basil leaves.

Bake until well heated and fragrant. (Around 30-35 minutes.) Serve with a salad and loads of fresh basil!

These Sweet Coconut stuffed Crepes (Pani Pol) are a Sri Lankan classic! Soft crepes stuffed with a sweet coconut filling, these are a delicious tea-time snack/treat.EASY - While there are two components to this recipe, each component is very easy. Cooking the crepes will take the most time, but that&#39;s also quite simple. Great for beginners wanting to taste a classic South Asian dessert / tea-time treat. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Sweet Coconut stuffed Crepes | Classic Pani Pol (Coconut Pancakes)

desiccated coconut

coconut milk

sugar

salt

water

cardamom pods (or ¼ tsp ground cardamom)

cinnamon

flour

milk

sea salt

tbsp sugar

eggs

vanilla

½ tsp baking powder

¼ tsp turmeric (OR 4 saffron strands prepared

Add the coconut milk into a saucepan and heat until it&#39;s simmering (not boiling). When it starts to simmer, add the desiccated coconut and stir to combine.

Remove from the heat and allow the coconut to cool down. This also allows the desiccated coconut to completely absorb the milk. Store the coconut in a bowl, cover and set aside until needed.

Combine the sugar, salt, water, cardamom and cinnamon in a saucepan, and heat over medium heat while stirring occasionally until the sugar has melted completely.

Bring the sugar syrup to a boil. Add the coconut to the sugar syrup and mix well.

The coconut sugar mix will be runny, with extra moisture. Cook the mix over medium heat, until the sugar syrup is absorbed by the coconut and you have a sticky coconut mix.

Let the mix cool down to room temperature, while you make the crepes.

Sweet Coconut Filling

Grind the saffron strands along with ¼ tsp sugar and ¼ salt until the saffron strands are completely ground.

Steep the ground saffron mix with 3 tbsp of hot water and leave it to cool down to room temperature.

Add this instead of turmeric, if you prefer.

Saffron Strands (optional - instead of turmeric)

BLENDER - place all the ingredients in a blender. Start with the liquid ingredients, and then add the dry ingredients.

Blend until you have a smooth crepe batter. Let the crepe batter sit at room temperature, covered, for about 15 - 30 minutes to rest.

WITHOUT A BLENDER - place all the dry ingredients in a large bowl. Whisk all the wet ingredients together in a jug.

Create a well in the middle of the dry ingredients and slowly pour the wet ingredient mix, while whisking. After adding half of the liquid, whisk the mix to ensure there are no lumps. Add the rest of the liquid and whisk until smooth. Let it rest, covered, for 15 - 30 minutes until you are ready to use it.

MAKING THE CREPES - heat a 6 inch or 8 inch non-stick pan over medium-high heat. Brush some oil on the surface of the pan when it’s hot.

Pour ¼ cup of the batter into the hot pan, while swirling, to evenly coat the surface of the pan. The batter will create bubbles on the surface if it&#39;s hot enough (this is characteristic of Sri Lankan crepes, but it&#39;s optional). Cover any big holes with some loose batter.

Cook for about 30 seconds, until the edges turn golden brown in color.

Loosen the crepe and flip it over, and cook for a further 15 - 30 seconds.

Both sides should be golden to dark golden brown in color.

Flip the crepes over on to a plate and stack them on top of each other until you have cooked all the crepes.

Once all the crepes are cooked, cover the stack with a clean cloth and let it cool.

A NOTE ABOUT THE CREPES - if the pan is not as hot, the crepes will take a little longer to cook, and the surface will be smooth (no bubbles), but still go ahead and flip the crepe when the edges start to brown. These will then look more like French crepes. The number of crepes you make will depend on the size of the pan as well.

Sri Lankan Pancakes (Crepes)

Spread about 2 tbsp of the coconut filling in the center of each cooled crepe. Fold one end over the filling. Fold the edges in and roll up the crepe roll to form a log/roll - similar to how spring rolls are rolled up.

Place the crepes on a plate, with the seam side down. Repeat with all the crepes.

Cover the crepes with a cloth or plastic wrap until needed.

Eat them plain, or with a cup of tea. Enjoy!

Assembly

How to make French savory crepes stuffed with ham, cheese, and egg, plus ideas for other traditional fillings, including vegetarian options.

Savory Crepes

all-purpose flour

white whole wheat flour (or additional all-purpose flour)

eggs (at room temperature)

milk (at room temperature)

unsalted butter (melted and cool

black forest ham

gruyere cheese

Kosher salt

black pepper

chives

spinach

roasted vegetables

Sauteed mushrooms

onions

turkey

Blender

Prepare the crepe batter: In a high-powered blender, place the all-purpose flour, whole wheat flour, and salt. Crack in the eggs and pour in the milk. Add the 2 tablespoons melted butter.

Creamy

Blend until the mixture is smooth and creamy, stopping to scrape down the sides a few times if needed. Pour into a mixing bowl, cover, and let sit 30 minutes or refrigerate for up to 24 hours. (To make the batter in a mixing bowl: whisk together the dry ingredients. Whisk in the eggs. Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.)

Cook

Cook the crepes: Heat an 8-inch or 10-inch nonstick crepe pan or nonstick skillet over medium heat and let warm for several minutes. Add a small amount of butter and let melt.

Stir

Give the batter a big stir (if it’s still in the blender, transfer it to a mixing bowl first). With a large spoon, measuring cup, or ladle, pour 1/4 to 1/3-cup batter into the skillet (I do 1/3 cup, which results in a slightly thicker, but easier to flip crepe).

Swirl

Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer. The amount of batter you need will vary based on your skillet size; adjust as you go.

Flip

Let the crepe cook on the first side until it looks dry on top, about 1 minute. Flip the crepe over. (I use this thin metal spatula) to loosen the edges then quickly and carefully finish the job with my fingers. BE CAREFUL and proceed at your own risk. The pan is hot.) Let the crepe cook on the other side for 15 to 30 additional seconds, just until set. The crepe will look very slightly golden brown on each side. Transfer to a large plate. The first crepe never turns out and will need to be discarded (this also happens to the pros, don’t fret). Repeat with remaining batter, adding more butter to the skillet as needed. You’ll get better and better as you go.

Skillet

Cook the Crepes – FRENCH SKILLET METHOD (recommended if you don&#39;t mind batches): Melt a little butter in the skillet over medium heat. Place one cooked crepe on the skillet with the underside (side with larger bubbles) facing up. Arrange 2 slices of the ham (about 1 3/4 ounces) in the center so that they overlap slightly, then sprinkle with 1 ounce (about a heaping 1/4 cup) shredded cheese.

Crack

Carefully crack an egg into the center (I find it easiest to crack each in a small bowl, then carefully pour it in) then with the back of a fork, gently spread the whites out a bit to help the egg cook more evenly.

Fold

Fold over 4 edges of the crepe by about 1 inch to create a square. Cover the skillet with a lid and let cook until the whites are just set and the yolk is still nice and runny (or until it is cooked to your liking), about 3 minutes. Slide onto a plate and sprinkle with a little bit of salt and pepper and fresh chives.

Bake

Cook the Crepes — OVEN METHOD (decent results; good for larger batches): Preheat the oven to 375 degrees F. Divide 6 crepes onto two sheet pans (they may overlap at the edges somewhat at this point). On top of each crepe, place two slightly overlapping pieces of ham and 1 ounce (slightly heaping 1/4 cup) shredded cheese. Crack an egg in the center (I find it easiest to crack each in a small bowl, then carefully pour it in). With the back of a fork, spread out the whites. Fold four edges over to create a “square.” At this point, none of the crepes should overlap. Bake the crepes until the egg is done but still soft and runny (or cook to your liking), about 7 to 10 minutes (there can be a lot of variation depending upon your oven and how the egg is spread, so check in often). Sprinkle lightly with salt, black pepper, and chives. Enjoy!

These turned out sooo good! I filled mine with a fried egg, ham, Parmesan cheese, and a sautéed mushroom onion blend. Perfection!

We used this recipe for a crepe night at home and it was sooo tasty and fun.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583957/ivQrze3Kx.mp4

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