* Exported from MasterCook *
Crepes, Poppy Seed with Tangy Lemon Curd and Ricotta
Recipe By : Sarah Bolla
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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Lemon Curd
3 eggs
3/4 cup lemon juice -- freshly squeezed
1/4 cup agave
3 tablespoons coconut oil -- melted
1 Tablespoon lemon zest -- Zest of one lemon
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup skim milk -- or almond milk
1/2 cup water
2 eggs -- extra large
2 tablespoons unsalted butter -- melted
1 1/2 tablespoons poppy seeds
1 tablespoon lemon zest -- freshly grated, plus more for garnish
1 1/4 cup ricotta cheese
Tangy lemon curd is spooned over these warm ricotta filled and poppy
seed studded crêpes. They are light, colorful, and perfect for an
Easter brunch and buffet.
Active: 55 mins
Total: 1:15
In a small heatproof bowl, whisk the eggs, lemon juice, and agave.
Set the bowl over a saucepot of simmering water and cook, whisking
constantly and scraping down the sides of the bowl simultaneously,
until thickened, about 8 minutes. The mixture should be able to coat
the back of a spoon. Remove from heat and slowly stir in the coconut
oil. Press the curd through a fine mesh strainer set over a small
bowl to discard any scrambled egg. Fold the lemon zest into the curd.
Place a piece of plastic wrap directly over the top and refrigerate
until set, at least 1 hour.
In a blender, combine the flour, salt, milk, water, eggs, and 1
tablespoon of the butter. Pulse for 10 seconds until smooth. Stir in
the poppy seeds and lemon zest, cover and refrigerate to let rest for
20 minutes.
Preheat the oven to 350F. Heat a 10" nonstick pan and lightly brush
it with some of the remaining butter. For each crêpe, add 1/4 cup of
the batter to the pan and quickly swirl to spread evenly. Cook over
moderate heat until the underside is dry and lightly golden, about 30
seconds to 1 minute. Flip the crêpe and cook for 30 seconds to 1
minute longer. Transfer to a baking sheet; repeat with the remaining
batter to make 10 crêpes, brushing the pan with butter as needed.
With the crêpes on a baking sheet, fold them into quarters and spoon
2 tablespoons of the ricotta within a fold of each crêpe. Bake until
the cheese is warm inside and the crêpes are hot, about 4 minutes.
Transfer to plates and top with the lemon curd. Garnish with lemon
zest and serve right away.
Make Ahead: The crêpe batter can be made in advance and stored in an
airtight container in the refrigerator for up to 2 days. The lemon
curd will keep in an airtight container up to 3 days.
S(Internet address):
https://www.foodandwine.com/recipes/poppy-seed-crepes-tangy-lemon-curd-and-ricotta?did=624873-20210416&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=041621&cid=624873&mid=55470395780
Yield:
"4 to 5"
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Per Serving (excluding unknown items): 527 Calories; 34g Fat (57.5%
calories from fat); 22g Protein; 34g Carbohydrate; 2g Dietary Fiber;
320mg Cholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2
1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat.
NOTES : 2021 - 0418