CRESPELLE with LEMON CURD
CRESPELLE with LEMON CURD (vegetarian)
Ingredients For 4/5 people
For the crepes:
250g flour
1/2 liter milk
2 eggs
50 ml olive oil
Salt and baking soda to taste
For the filling:
200g fresh ricotta goat
40g grated Pecorino
40g grated Parmesan
15/20 fresh mint leaves
1 lemon juice and some grated lemon peel
3 tablespoons oil
Salt, pepper and ginger powder to taste
(The ingredients are organic and from synergistic garden)
Procedure
For Crepes
Beat eggs and add them to the rest of the ingredients in a bowl (flour, milk, oil, salt and pinch of baking soda)
Stir the mixture and and let stand for 30 minutes in the fridge.
Heat a pan (ideal for the crepes) and ladle, after ladle lay the crepes on your work surface … if you like a regular shape use the pasta bowl. (Do not waste clippings that you can use for other recipes).
For the filling:
Combine the ricotta with all the other ingredients (Parmesan, pecorino,mint juice and lemon peel cut thin, oil, salt and pepper, ginger) work with a wooden spoon and then add the filling.
Buon appetito!
By Cati Briganti