Durlacher Hof Austrian Ricotta Crêpes

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
• Cranberry sauce
• Sour cream (optional)

Preparation

1. 1. To make crêpes, whirl 11/ 4 cups milk, 1 egg, and flour in a blender until smooth.
2. 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. 3. To make filling, soak raisins in hot water for 2 to 3 minutes.
4. 4. Beat ricotta, 1/4 cup sugar, and egg yolk until well mixed. Drain raisins and stir into ricotta mixture.
5. 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. 6. To make custard, whisk 1/4 cup sugar and 1 egg with half-and-half. Pour evenly over filled crêpes.
7. 7. Bake in a 375° oven until custard at casserole edge no longer jiggles when gently shaken, about 20 minutes.
8. 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.
9. Nutritional analysis per serving without cranberry sauce.