Recipe Directions
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Ingredients
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200 g flour
2 lg. eggs
3/8 milk
Pinch of salt
1 tbsp. melted butter
For filling:
250 g. ricotta cheese (low fat cottage cheese can also be used)
2 lg. egg yolks
170 g. sugar - beat until smooth
Add 50 g. raisins
Rind of one lemon
1 tsp. pure vanilla
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Directions
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Bend in blender or with a whisk to a smooth runny batter.
Melt a little butter in a 8” or 10” skillet, just enough to cover bottom of skillet, pour batter a little at a time, to cover bottom of skillet to make thin crepe-like pancakes.
Stack pancakes on a plate till all batter used. Makes approx. 12 depending on skillet size and thickness of crepes.
Spread filling mixture on the pancakes, and roll them up. Cut each pancake into three and arrange in a greased souffle dish. (Standing up or flat). Whisk together 3/8 l. milk, 1 egg and 50 g. sugar, pour over the pancakes and bake in the oven 350 degrees for approx. 15 minutes
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Yield
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Makes approx. 12
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