3 eggs
3 tablespoons of olive oil
1 1/2 cups of milk
1 cup of wheat flour
1/2 teaspoon of salt
1/3 cup of melted butter or margarine
Ricotta filling
1 egg white
2 tablespoons of sugar
250g of creamy cheese (2 packages)
2 cups of ricotta
1/2 teaspoon of vanilla
Accompaniment
1 cup of whipped cream and 1 cup of strawberry gelato
3 eggs
3 tablespoons of olive oil
1 1/2 cups of milk
1 cup of wheat flour
1/2 teaspoon of salt
1/3 cup of melted butter or margarine
Ricotta filling
1 egg white
2 tablespoons of sugar
250g of creamy cheese (2 packages)
2 cups of ricotta
1/2 teaspoon of vanilla
Accompaniment
1 cup of whipped cream and 1 cup of strawberry gelato
Prepare the dough: In a medium bowl, beat eggs, olive oil, and milk until well mixed
Add flour and salt
Continue beating until the dough is smooth and the flour has dissolved
Cover and refrigerate for 30 minutes
Prepare the filling: Mix egg white and sugar in a medium bowl
Beat until the mixture thickens and becomes pale
Add ricotta, creamy cheese, and vanilla
Mix well
Distribute 3 cups of filling
Refrigerate
Heat a non-stick skillet over medium heat
For each pancake, brush the skillet with melted butter, place 3 tablespoons of dough in a cup, and pour it in one motion
Rotate the skillet to spread the dough evenly
Fry for about 1 minute on one side until golden brown
Remove with a spatula and let cool
Assemble by placing a pancake on top of another with the golden brown side facing up and wrapping with parchment paper between them
This should yield 16 pancakes
Spread 3 tablespoons of filling on the golden brown side, forming a rectangle 10 cm long
Fold two sides over the filling and then the other two
Melt 1 tablespoon of butter in a large skillet
Pour in 6 filled pancakes without letting them touch each other, with the edges facing down
Brown both sides, remove and keep warm while finishing the others
Serve hot with whipped cream and strawberry gelato, accompanied by 8 portions
