Whipped ricotta & apricot crêpes

Whipped ricotta & apricot crêpes
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 2 out of 4

10 Ingredients

Number of servings
6
  • 2 eggs
  • 3/4 cup plain flour
  • 2 cups Woolworths milk
  • 140grams unsalted butter, melted
  • 8 apricots, halved
  • 1/3 cup Woolworths pure honey
  • 1 small orange, juiced
  • 375grams Woolworths smooth ricotta
  • 1/2teaspoons ground cardamom
  • 2tablespoons Woolworths unsalted pistachios

Description

Indulge in the harmonious blend of creamy ricotta, sweet apricots and delicate crêpes, perfect for a delightful start to your day or a luscious end to your meal.

Instruction tip
Make ahead tip:

You can make crêpes up to a day ahead to the end of step 3. Cool and store in an airtight container in the fridge.

Method

Step 1 of 4

Blend egg, flour and half of the milk until smooth. Pour into a large jug and stir through remaining milk. Cover and chill for 1 hour.

Step 2 of 4

Place half of the butter in a large frying pan over medium-high heat. Add apricots and cook, turning, for 4 minutes or until slightly charred. Add 1/4 cup honey and cook for a further 2 minutes until glossy. Transfer apricots to a bowl and squeeze orange juice in the pan. Simmer for 1-2 minutes or until the sauce has thickened slightly. Remove from heat.

Step 3 of 4

To cook the crêpes, heat a 24cm crêpe pan or frying pan over medium-low heat. Brush with 1 tbs butter. For each crêpe, pour in 1/3 cup batter into pan and swirl to coat the base of the pan. Cook for 1 minute on each side or until golden brown. Transfer to a plate. Repeat with remaining batter and remaining butter, if necessary, to make 6 crêpes in total.

Step 4 of 4

Process ricotta, cardamom and remaining honey until smooth. Fold crêpes in half. Spread ricotta mixture over crêpes. Fold crêpes in half again and transfer to a plate. Top with apricots and drizzle with juices from the pan. Sprinkle with pistachios. Serve.


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