Indulge in Love: Maple Cherry Ricotta Filling Crêpes
Sara St. Peter
Maple Cherry Ricotta Filling Crêpes
Al Wood
4
40 minutes
1 hours
Ingredients
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1 lb. of fresh cherries (You can use frozen unsweetened as well but you may need a bit more water)
- ⅓ cup water
4 tablespoons Wood’s Maple Sugar (to taste)
- 2 teaspoons arrowroot powder or cornstarch
- 2 teaspoons lemon juice
- ½ teaspoon almond extract
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- 1 cup whole milk (Plus more for thinning, depending on consistency)
- 2 tablespoons butter, melted
- 2 eggs
- 2 tablespoons Wood’s Maple Sugar
- A pinch of Himalayan salt.
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- 1 gallon whole milk (Warning: Ultra-pasteurized will NOT work!)
- 2.5 oz. (¼ cup + 1 tablespoon) white vinegar
- 2 heaping teaspoons of finely ground Himalayan salt (if using iodized table salt, consider reducing)
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- A thermometer
- A fine mesh strainer
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- 1 lb. of fresh cherries (You can use frozen unsweetened as well)
- ⅓ cup water
- 4 tablespoons Wood’s Maple Sugar
- 2 teaspoons arrowroot powder or cornstarch
- 2 teaspoons lemon juice
Directions
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- Pit your cherries and remove the stems.
- Add water, lemon, maple sugar, and arrowroot powder to a small saucepan. Whisk until combined.
- For 2-3 minutes, heat over medium heat, whisking consistently until it starts to thicken.
- Once thickened, add your cherries, turn the heat down, and simmer. Simmer until the cherries bubble and turn glossy. The time will vary depending on if you’re using fresh or frozen, but it should be around 5 minutes.
- Take your mixture off the heat.
- Warm it up right when you’re ready to cook your crêpes.
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Use a fork to fluff your flour before you measure and scoop. Einkorn has a habit of packing. Add all ingredients to a bowl and whisk until smooth. You can also use a blender if you want to avoid all the stirring.
- Pour your batter through a mesh strainer to remove all lumps.
- Put your batter in the refrigerator and let it rest.
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- Take your milk out of the refrigerator half an hour ahead of time to bring up the temperature.
- In a large stock pot, add your milk, 2.5 oz. of white vinegar (5%), and 2 heaping teaspoons of Himalayan salt, turning your heat on high.
- With a wooden or metal spoon, stir your milk very slowly and consistently in a side-to-side motion (This is the trick to getting fluffy, beautiful curd, not a grainy sand-like texture in store-bought). This also keeps the milk from sticking to the bottom of the pot.
- Check your temperature often. When it gets over 150° F, that’s when the magic happens! The milk will form foam on the top, and little lumps will form in the foam. Continue boiling until the curds are thick enough, they form a mat, and you can pull them away from the side of the pot and see clear-ish (green or cloudy-tinted) liquid underneath. This will be at around 190 ° F. Turn off your burner and let your cheese sit for a few minutes.
- Get a large bowl and place your mesh strainer in it. With a slotted spoon, scoop your curds from your pot into the strainer. If you prefer a dryer curd, you can press lightly or use a cheese bag to strain and squeeze it. For a fluffy texture, just spoon it into the strainer and gently bounce it. Let it drain over your bowl for 10 minutes until you’re ready to use or up to an hour if you want it drier and don’t have a cheese bag. I leave mine in a container on the counter until my crêpes are done so the cheese isn’t cold (cooling the hot crêpe).
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On medium heat, using a nonstick pan (or as nonstick as you can get), put a thin layer of butter, making sure it’s well-coated, but careful not to use too much butter. Take your crêpe batter out of the refrigerator and pour a test crêpe using about ¼ cup of batter. Pick up your pan to swirl the batter evenly and thinly into a larger diameter (8-10 inches).
- Cook your crêpe until it starts to brown on the edges and looks like it’s drying out on the top. It doesn’t take long, about 50 seconds, then use a plastic spatula and your fingers to flip it carefully. Cook for an additional 50 seconds.
- Place your crêpe on a plate and spoon a line of ricotta along it, then roll the edges of the crêpe into a cigar shape. Top with cherry sauce and drizzle with Wood’s Chocolate Cherry Cordial Syrup!