Isn't Ricotta the most perfect cheese? I just love ricotta. Don't you?... I mean, I’m not obsessed with it. But as a pasta lover, everything cheese related will always have an special place in my kitchen + fridge!
However, this sweet cannelloni recipe will show you how versatile + delicious ricotta can be! Plus this is INCREDIBLE easy to put together too. Ok, what I really like about this recipe is that the mixture for the crepes + the ricotta filling could be prepare the night before, if you're planning to serve this the next morning. Or just prepare mixture for the crepes + filling in the morning, if you are going to have this after dinner as dessert. Isn't this great!
Now, if you'd like to make your "own ricotta" you can !!! It would make the filling for this dessert ten times better. Believe me! To make ricotta you won't need any special tools or anyhing like that, recipe is absolutely foolproof and once you try it, I'm sure you'd love it too.
Ricotta, the greatest cheese!
Now, if you'd like to make your "own ricotta" you can !!! It would make the filling for this dessert ten times better. Believe me! To make ricotta you won't need any special tools or anyhing like that, recipe is absolutely foolproof and once you try it, I'm sure you'd love it too.
Ricotta, the greatest cheese!
MINI SWEET CANNELLONI FILLED with LEMONY RICOTTA AND FRESH RASPEBERRIES
These crepes are perfect for summer. Serve them for brunch, as an elegant + light dessert after dinner, or just make a crepe party!
Crepes:
3/4 C. Plain flour
3/4 C. Whole Milk
1 Egg
1 Tsp. oil
Butter (to cook the crepes)
Ricotta Filling:
125 g Ricotta
2 Tbsp. Lemon Zest
Sugar to Taste
Preparation:
Preparing the Crepes:
Blend all the ingredients together in a blender or with a hand mixer until mixture gets smooth. Refrigerate for 1 hours (or overnight). Heat a small non-stick skillet over medium heat and brush with melted butter-- using a paper towel-- wipe the pan evenly. Pour about 2 Tbsp. of batter and tilt the pan with circular motion from side to side.
3/4 C. Plain flour
3/4 C. Whole Milk
1 Egg
1 Tsp. oil
Butter (to cook the crepes)
Ricotta Filling:
125 g Ricotta
2 Tbsp. Lemon Zest
Sugar to Taste
Preparation:
Preparing the Crepes:
Blend all the ingredients together in a blender or with a hand mixer until mixture gets smooth. Refrigerate for 1 hours (or overnight). Heat a small non-stick skillet over medium heat and brush with melted butter-- using a paper towel-- wipe the pan evenly. Pour about 2 Tbsp. of batter and tilt the pan with circular motion from side to side.
The batter mix should spreads evenly, coating the whole surface with a thin layer. Cook the crepe for about half a minute each side, until corner and bottom gets a light golden color underneath. Shake the pan to release the bottom of the crepe, quickly flip it over with an spatula and cook the other side.
Preparing the Ricotta Filling:
Mix all ingredients and keep refrigerated until ready to use. Fill each crepe with 2 tablespoons of the ricotta mixture and roll into mini-rolls. Serve with fresh raspberries.
