Stuffed Pancake with Turnip Greens

Name: Stuffed Pancake with Turnip Greens
Yield: 12
Ingredients: Pancake Batter; 1 1/3 cups milk; 1 cup all-purpose flour; 2 tablespoons melted butter; 1 tablespoon active dry yeast; 3 eggs; 1 pinch salt; Filling; 2 cups ricotta cheese passed through a sieve; 3/4 cup heavy cream fresh; 1 tablespoon grated lemon zest; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon salt; 2 bunches of turnip greens (160g); Sauce; 1 cup water; 1/2 cup ketchup; 1/4 cup vinegar; 2 tablespoons cornstarch; 1 teaspoon salt; To grease; Butter; Accessory; Non-stick skillet with a 18 cm diameter bottom

1
Pancake Batter
2
1 1/3 cups milk
3
1 cup all-purpose flour
4
2 tablespoons melted butter
5
1 tablespoon active dry yeast
6
3 eggs
7
1 pinch salt
8
Filling
9
2 cups ricotta cheese passed through a sieve
10
3/4 cup heavy cream fresh
11
1 tablespoon grated lemon zest
12
1 tablespoon freshly squeezed lemon juice
13
1/2 teaspoon salt
14
2 bunches of turnip greens (160g)
15
Sauce
16
1 cup water
17
1/2 cup ketchup
18
1/4 cup vinegar
19
2 tablespoons cornstarch
20
1 teaspoon salt
21
To grease
22
Butter
23
Accessory
24
Non-stick skillet with a 18 cm diameter bottom

Ingredients

1
Pancake Batter
2
1 1/3 cups milk
3
1 cup all-purpose flour
4
2 tablespoons melted butter
5
1 tablespoon active dry yeast
6
3 eggs
7
1 pinch salt
8
Filling
9
2 cups ricotta cheese passed through a sieve
10
3/4 cup heavy cream fresh
11
1 tablespoon grated lemon zest
12
1 tablespoon freshly squeezed lemon juice
13
1/2 teaspoon salt
14
2 bunches of turnip greens (160g)
15
Sauce
16
1 cup water
17
1/2 cup ketchup
18
1/4 cup vinegar
19
2 tablespoons cornstarch
20
1 teaspoon salt
21
To grease
22
Butter
23
Accessory
24
Non-stick skillet with a 18 cm diameter bottom

Directions

1
Pancake Batter
2
Beat all the ingredients in a blender until smooth
3
Grease the bottom of the non-stick skillet with butter and place it over medium heat to warm well
4
Spread three tablespoons and a half (scoop) of batter and fry for 1 minute or until golden brown on the bottom
5
Flip the pancake and cook the other side
6
Transfer to a plate and repeat the process with the remaining batter, reserving
7
Set aside
8
Filling
9
Beat heavy cream in a stand mixer until doubled in volume and creamy
10
Add the remaining ingredients except for turnip greens and mix until smooth. Reserve
11
Sauce
12
In a small saucepan, combine all the ingredients and bring to a simmer over low heat
13
Stir until thickened slightly
14
Let it cool down
15
Assembly
16
Place the filling on a pancake and smooth with a fork
17
Arrange a bouquet of turnip greens on top, leaving the leaves outside, and roll up
18
Cut the stuffed pancakes in half and serve with the sauce.