Crepes with lemon ricotta

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Gluten free

Serves: 4

Type: Budget; Comfort food

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Ingredients

2 eggs, lightly beaten
1 teaspoon caster sugar
11⁄2 cups milk
40g melted butter, plus extra, for brushing pan
1 cup wheat- & gluten-free baking mix
250g fresh ricotta
2 teaspoons grated lemon zest
2 teaspoons pure icing sugar
1⁄2 teaspoon vanilla essence
1⁄2 cup gluten-free citrus marmalade
2 teaspoons finely slivered lemon zest

Preparation method

1. Preheat oven to 120°C/100°C fan forced. Lightly butter a 26x16cm baking dish. Whisk eggs with caster sugar, milk and butter in a large pouring jug. Add the baking mix; whisk to make a smooth batter.

2. For each crepe, heat a 18cm (base measurement) non-stick frying pan over moderate heat. Brush lightly with extra butter. Pour in 1⁄4 cup batter, then quickly tilt pan to spread mixture evenly over base. Cook for 45-50 seconds or until golden on bottom. Flip crepe; cook 30 seconds more. Transfer to a plate. Repeat until all crepes are cooked.

3. Place ricotta, grated zest, icing sugar and vanilla in a bowl; mix well. Spoon filling onto centre of crepes and fold into quarters. Arrange slightly overlapping in dish. Bake for 10 minutes.

4. Stir marmalade and 1⁄4 cup water in a small saucepan over low heat until melted. Stir in slivered zest. Serve warm over crepes.

No need to rest this batter; it’s best cooked straightaway. For breakfast, serve hot, unfilled crepes plain with a sprinkle of sugar and fresh lemon juice.

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