Dough
1 1/3 cup milk
1 cup all-purpose flour
2 tablespoons melted butter
1 tablespoon active dry yeast
3 eggs
1 pinch of salt
Filling
2 cups ricotta cheese passed through a sieve
3/4 cup heavy cream
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
2 containers of rutabaga sprouts (160g)
Sauce
1 cup water
1/2 cup ketchup
1/4 cup vinegar
2 tablespoons cornstarch
1 tablespoon salt
For greasing
Butter
Accessories
Non-stick skillet with an 18cm diameter
Dough
1 1/3 cup milk
1 cup all-purpose flour
2 tablespoons melted butter
1 tablespoon active dry yeast
3 eggs
1 pinch of salt
Filling
2 cups ricotta cheese passed through a sieve
3/4 cup heavy cream
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
2 containers of rutabaga sprouts (160g)
Sauce
1 cup water
1/2 cup ketchup
1/4 cup vinegar
2 tablespoons cornstarch
1 tablespoon salt
For greasing
Butter
Accessories
Non-stick skillet with an 18cm diameter
Dough
1
Beat all ingredients in a blender until smooth
2
Brush the non-stick skillet with butter and place it over medium heat
until hot, then spread three tablespoons of dough and cook for 1 minute or until golden brown on the bottom, flip and cook the other side
Transfer to a plate and repeat with the remaining dough. Reserve
Filling
Beat heavy cream in a blender until doubled in volume and creamy
Add all other ingredients except rutabaga sprouts and mix until smooth. Reserve
Sauce
In a small pan, combine all ingredients and cook over low heat, stirring constantly until the sauce thickens
Let cool
Assembly
1
Place the filling on a pancake and smooth with a fork
2
Arrange some rutabaga sprouts on top of the filling, leaving the leaves outside, and roll up
3
Cut the stuffed pancakes in half and serve with the sauce.
