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)



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






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