Strawberry Ricotta Crepe Pancakes

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 large egg
  • 1 cup flour
  • 1 and 1/3 cup semi-skimmed milk
  • Olive oil for frying
  • 400 g frozen strawberries
  • 250 g ricotta
  • 1.5 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • Fresh strawberries, chopped up, for garnish (optional)
  1. Instructions
  2. To make the pancakes combine the flour, egg and milk and whisk until the batter is smooth.
  3. Lightly grease and heat up a large pancake pan and ladle the batter onto it (tip the pan in a circular motion so the batter spreads evenly covering the entire surface of the pan and producing a thin pancake). Fry over a low heat for 1-2 minutes on each side until the pancake is lightly browned. Stack up the pancakes on a large plate.
  4. To make the filling combine the strawberries with the sugar and cook over a medium heat until the strawberries have thawed and a syrup has formed (about 5 minutes). Remove from the heat, add the ricotta and vanilla extract and puree. Add fresh strawberry pieces (optional) and serve.