Pistachio and Ricotta Stuffed Crepes Recipe
How to make Pistachio and Ricotta Stuffed Crepes
Method
- Make the syrup first. Place 60g sugar in a small pan and add 60ml water. Stir and cook on medium high for 3 minutes or until slightly reduced. Add the passionfruit juice and pulp. Add lemon juice (from half a lemon) to taste. Place back on the heat just long enough for the syrup to thicken slightly. Set aside to cool.
- For the crepe batter, place the flour, sugar and salt into a mixing bowl and stir to combine. Whisk the eggs, milk and vanilla together, then slowly whisk this into the flour until smooth. Rest for 15 minutes.
- Meanwhile, make the filling by mixing the ricotta, honey and lemon zest together.
- Place a non-stick frying pan over a medium heat and brush lightly with butter. Pour in a scant ¼ cup of batter into the pan and swirl to even out the mixture. Aim for 16-18cm crepes. Cook until lightly browned then flip over and repeat on the other side. Repeat until you have 8 crepes.
- Lay a crepe on a plate or board and place ⅛ of the mixture (roughly 50g) in the middle. Enclose the filling by folding in all 4 sides to form a parcel. Repeat until all crepes are filled.
- Serve the crepes, seam-side down. Drizzle with the passionfruit syrup and sprinkle with chopped pistachios.
Tip: The syrup and filling can both be prepared a day ahead. You can drain the ricotta the day before also, to remove maximum moisture.
Optional: Swap out the chopped pistachios for toasted almonds, walnuts or macadamias.