Post by chief_cook2 on Feb 12, 2004 18:54:29 GMT -6
3/4 cup milk
1/2 cup flour
1 tbsp plus 1/4 cup granulated sugar
2 large eggs
2 tbsp butter, melted
1/4 tsp salt
1 ( 15 oz ) container whole milk or part skim ricotta cheese
1 tsp vanilla extract
1 tsp grated orange zest
1/3 cup mini chocolate chips
2 cups fresh or jarred sour cherries, pitted
1/3 cup cherry or seedless raspberry jam
1 tbsp honey
1 tbsp balsamic vinegar
1/8 tsp almond extract, optional
In a blender, combine the milk, flour, 1 tbsp of the sugar, the eggs, melted butter, and salt. process until smooth. If you don't have a blender, whisk the mixture together until smooth. Let stand for 30 minutes at room temperature, or as long as overnight in the refrigerator.
Spray an 8 inch nonstick skillet with cooking spray or lightly brush with oil. Heat the pan over medium heat. Spoon the batter, a generous 2 tbsp at a time, into the pan, swirling to coat the bottom. Cook for 15 seconds or until the bottom is set and lightly browned. With a heatproof spatula, lift and turn the crepe over and cook for 5 seconds or until cooked through. Slide the crepe onto a plate, cover with wax paper, and continue making crepes and stacking them with sheets of waxed paper in between. You will need 8 crepes.
In a medium bowl, combine the remaining 1/4 cup sugar, the ricotta cheese, vanilla, and orange zest. Stir in the chocolate chips. Spoon the mixture onto the center of each crepe, fold the ends over, and roll up.
In a medium saucepan, combine the cherries, jam, honey, and vinegar. Bring to a simmer over medium heat. Cook, stirring, until the jam has melted and the sauce is slightly thickened, about 1 minute. Stir in the almond extract. Spoon the sauce over the crepes.