Best Ricotta Cheese Crepes With Persimmon Apricot Marmalade Recipes

Ricotta-Filled Crepes with Tangerine and Lemon Marmalade image

Provided by Martha Stewart

Number Of Ingredients 10

3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups whole milk
1/2 teaspoon pure vanilla extract
3 large eggs
6 tablespoons unsalted butter, melted, plus more for pan
1 cup, fresh ricotta cheese
Finely grated zest of 1 lemon
1 to 2 pint-size jars Tangerine and Lemon Marmalade, stirred or warmed slightly (2 to 4 cups)

Steps:

Whisk together flour, sugar, and salt. Whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in melted butter. Strain through a fine sieve; discard lumps. Refrigerate batter for at least 2 hours or overnight.
Preheat oven to 200 degrees. Combine ricotta and zest. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 45 seconds. Flip; cook for 45 seconds.
Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat with remaining batter, coating pan with butter as needed.
Fill each crepe with 2 to 3 tablespoons ricotta mixture. Fold into quarters to form a triangle. Make stacks of 3 crepes. Top with marmalade.

Luscious Cheese Crepes With Apricot Sauce image

Provided by Manami

Categories Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup milk
3 large eggs
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine, melted
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
i can't believe it's not butter-flavored cooking spray
1 (8 ounce) package cream cheese, cut into 8 pieces and softened
1 (18 ounce) jar apricot preserves
2 tablespoons Amaretto or 1/8 teaspoon almond extract
toasted and chopped fine almonds

Steps:

In blender process milk, eggs, melted butter or margarine, sugar and vanilla until blended.
Add flour and process until smooth.
In omlet pan or 8" skillet sprayed with cooking spray, pour 1/4 cup batter and tilt pan to allow batter to coat bottom.
Cook over medium heat 1 minute or until cooked.
Loosen edges and turn onto plate; keep warm.
Repeat with remaining batter.
Evenly spread cream cheese down center of each crepe; sprinkle with toasted almonds, roll up and set aside.
In same skillet, bring remaining butter or margarine, preserves and liqueur to a boil.
Reduce heat to low and add crepes.
Cook spooning sauce over crepes, 1 minute or until crepes are heated through.
Sprinkle with toasted almonds.
Carefully slide crepes onto serving platter and serve immediately.