Sweet Ricotta and Walnuts-Filled Crepes

Ah, crepes! To continue in the same fashion since I made a ton of crepes the other day…

Even just sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. But why stop at sugar? Add ricotta cheese and some walnuts and have a celebration!
 

This is part two of my crepe enthused dinner. I made 18 crepes and filled half with chicken. See my previous post. I am listing ingredients for 18 crepes, but you can certainly make as many or as crepes as you want. I would strongly suggest you make them all and freeze what you can’t eat.

 

Ingredients:

Makes about 18

Crepes:
1 ½ cups all purpose Flour
2 Eggs
¼ teaspoon Salt
¾ cup Milk
1 cup Water
Vegetable Oil

Filling (for 9 crepes):
1 cup Ricotta Cheese
¼ cup Sugar
1 cup ground Walnuts
Zest of one Lemon
1 tablespoon Lemon Juice

You will also need:

1 Egg
2 tablespoons Sugar
½ cup Sour Cream

Directions:

If you are not familiar with making of the crepes, please click here to see the instructions on previous post. In a bowl, mix all ingredients for the filling. If you don’t have a nut or cheese grater you can use chopped walnuts, only make sure they are chopped really fine.

Once you made crepes or palacinke (pah-lah-cheen-keh) preheat your oven to 350 degrees Fahrenheit. 

Place a tablespoon of the filling on each crepe, spreading it across the crepe in a single line. Roll the crepe over the filling and place in a lightly greased baking dish.

Beat the egg with sugar and sour cream. Pour over the crepes. Bake for 15-20 minutes. Let it cool for at least 10 minutes before serving. They are equally tasty warm or cold.