Ricotta-Filled Crepes with Tangerine and Lemon Marmalade
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- Yield Serves 6
Ingredients
- 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)
Directions
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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.
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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.
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Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat with remaining batter, coating pan with butter as needed.
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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.
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