Durlacher Hof Austrian Ricotta Crêpes

Durlacher Hof Austrian Ricotta Crêpes Recipe
James Carrier

Notes: At Durlacher Hof in Whistler, British Columbia, Erika Durlacher makes topfen palatschinken, German for crêpes filled with curd cheese. Serve them with cranberry sauce, a sweetened purée of fresh raspberries, or a poached fruit compote. If making ahead, fill crêpes, cover, and chill up to 1 day, then pour custard over them just before baking.

Yield:

Makes 8 crêpes; 4 servings

Recipe from

Sunset

Nutritional Information

Calories 568
Caloriesfromfat 38 %
Protein 23 g
Fat 24 g
Satfat 14 g
Carbohydrate 67 g
Fiber 1.5 g
Sodium 251 mg
Cholesterol 230 mg

Ingredients

Cr[SPECIAL_CHAR
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
Sour cream (optional)

Preparation

1. To make crêpes, 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 crêpe is dry on top and edge is browned, about 30 seconds. Turn crêpe with a spatula and brown other side, about 15 seconds. Invert from pan onto a plate. Repeat, stacking crêpes as made. You need 8 crêpes; 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 crêpe, and roll to enclose. Place filled crêpes, 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 crêpes.

7. Bake in a 375° 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 crêpes with a wide spatula. Serve warm with cranberry sauce and sour cream added to taste.

Nutritional analysis per serving without cranberry sauce.