Crepes
3/4 cup all-purpose flour
1 egg and 1 yolk
1 tablespoon butter, melted
1 1/2 cups milk
Filling and sauce
600g ricotta cheese
to taste
1 tablespoon grated lemon zest
1 box of strawberries
3 tablespoons unsalted butter
2 tablespoons grated orange rind
1 tablespoon lemon juice
to taste
2 tablespoons cornstarch
1/4 cup confectioners' sugar (optional)
Crepes
3/4 cup all-purpose flour
1 egg and 1 yolk
1 tablespoon butter, melted
1 1/2 cups milk
Filling and sauce
600g ricotta cheese
to taste
1 tablespoon grated lemon zest
1 box of strawberries
3 tablespoons unsalted butter
2 tablespoons grated orange rind
1 tablespoon lemon juice
to taste
2 tablespoons cornstarch
1/4 cup confectioners' sugar (optional)
To make the crepes, whisk together flour, egg, and yolk
Add melted butter and 1 cup of milk
Whisk until smooth
Add remaining milk and whisk well
If necessary, refrigerate for 30 minutes
Use about 2 tablespoons of batter per crepe and cook on both sides
Strain ricotta cheese through a fine-mesh sieve and sweeten to taste, mixing well
Mix in lemon zest
Spread generously over each crepe
Roll up and place side by side in a refrigerated mold
Mash strawberries and strain through a fine-mesh sieve
Combine with melted butter, lemon juice, orange rind, and sweeten to taste in a saucepan
Bring to a simmer
Add cornstarch diluted in cold water and cook for 1 minute
Place half of the sauce over the crepes
Cover with aluminum foil and reserve
Twenty minutes before serving, bake in a moderate oven
Heat remaining sauce in a bain-marie
If desired, add confectioners' sugar
Serve sauce separately
Serve 6 portions.
