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Durlacher Hof Austrian Ricotta CrÍpes Recipes
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Recipe Name : Durlacher Hof Austrian Ricotta CrÍpes
Country : Austria
Rating :
Category : Home > Brunch > Crepes
Chef : Sunset
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11/ 4 cups milk
1 large egg
2/3 cup all-purpose flour
About 2 teaspoons butter or margarine

Filling and custard:
1/2 cup raisins
1 carton (15 oz., 1 3/4 cups) part-skim ricotta cheese
About 1/2 cup sugar
1 large egg yolk
1 large egg
1 cup half-and-half (light cream) or milk
1 teaspoon finely shredded lemon peel
Cranberry sauce
Sour cream (optional)

1. To make crÍpes, whirl 11/ 4 cups milk, 1 egg, and flour in a blender until smooth.

2. Place over medium heat a nonstick frying pan that measures 7 to 8 inches across bottom. When hot, add 1/ 4 teaspoon butter and swirl to coat pan. Pour in 1/ 4 cup batter, quickly tilting pan so batter flows over entire flat surface. Cook until crÍpe is dry on top and edge is browned, about 30 seconds. Turn crÍpe with a spatula and brown other side, about 15 seconds. Invert from pan onto a plate. Repeat, stacking crÍpes as made. You need 8 crÍpes; reserve any extras for another use.

3. To make filling, soak raisins in hot water for 2 to 3 minutes.

4. Beat ricotta, 1/4 cup sugar, and egg yolk until well mixed. Drain raisins and stir into ricotta mixture.

5. Spoon 1/ 8 of the filling (about 1/4 cup) across lower third of each crÍpe, and roll to enclose. Place filled crÍpes, seam side down, in a lightly buttered shallow 9- by 13-inch baking dish or shallow casserole.

6. To make custard, whisk 1/4 cup sugar and 1 egg with half-and-half. Pour evenly over filled crÍpes.

7. Bake in a 375į oven until custard at casserole edge no longer jiggles when gently shaken, about 20 minutes.

8. Sprinkle casserole with about 1 teaspoon sugar and shredded lemon peel. Lift out crÍpes with a wide spatula. Serve warm with cranberry sauce and sour cream added to taste.