Ricotta and carrot crepes

Name: Ricotta and carrot crepes
Ingredients: 1 egg; 200 g flour; 250 ml milk; 200 ml sparkling mineral water; 15 ml oil; 15 ml oil for frying; 1/2 teaspoon salt; 250 g fresh ricotta; 1 medium carrot (100 g); 1 teaspoon dried dill; 1/4 teaspoon ground white pepper or sweet paprika

Appetizers - Ricotta and carrot crepes by Blanduzia C. - Recipia

The batter should flow from the ladle in a thin stream so the ricotta and carrot crepes turn out flexible, not thick. Ricotta, coarsely grated carrot and dill make a filling that rolls easily into savory crepes, just right to serve as an appetizer. I serve them rolled, while the filling is still cold. Preparation: 15 minutes. Cooking: 20 minutes. Total time: 35 minutes. Servings: 4. About 420 kcal and 16 g protein per serving.

Ingredients

For the crepes

1 egg
200 g flour
250 ml milk
200 ml sparkling mineral water
15 ml oil
15 ml oil for frying
1/2 teaspoon salt

For the filling

250 g fresh ricotta
1 medium carrot (100 g)
1 teaspoon dried dill
1/4 teaspoon ground white pepper or sweet paprika

Preparation

1. Mix the egg with the flour, milk, sparkling mineral water, 15 ml of oil and 1/2 teaspoon of salt. The batter should run off the spoon in a thin ribbon. 2. Heat a pan greased with a little of the 15 ml of oil for frying. Pour in a thin layer of batter and cook the crepes for about 1 minute on each side, until golden spots appear; use the remaining oil for the pan as needed. Cooking takes about 18 minutes, depending on how many crepes you make. 3. Mix the ricotta with the coarsely grated carrot, dried dill and 1/4 teaspoon of white pepper or sweet paprika. 4. Put some filling in the middle of each crepe, roll it up and arrange the crepes on a plate. 5. Serve them right away. Wrap any leftover crepes individually in aluminum foil and keep them in the refrigerator for up to 3 days.

Notes

I serve them with a simple green salad. Choose well-drained ricotta; if whey has collected, leave it in a sieve for 10 minutes before mixing. Coarsely grated carrot stands out more in the filling than finely grated carrot. Like ordinary savory crepes, they’re easy to roll up and eat by hand. For a version without ricotta, you can use 250 g of fine-curd cottage cheese, well drained. The crepes contain gluten, dairy and eggs. I keep them individually wrapped in foil in the refrigerator for up to 3 days.