Crepes with Ricotta, Lemon, and Raisin Filling

Name: Crepes with Ricotta, Lemon, and Raisin Filling
Cuisine: Europe, French
Ingredients: 2 , large eggs; 1 cup, whole milk; 6 tablespoons, water; 1 cup, bleached all-purpose flour; 1/4 teaspoon, table salt; 2 tablespoons, granulated sugar; 1 teaspoon, vanilla; 3 tablespoons, unsalted butter, melted, plus extra for brushing pan; 2 cups, ricotta cheese; 4 ounces (113 grams), cream cheese at room temperature (1/2 cup); 1 , large egg; 1/2 cup, granulated sugar 2 tablespoons reserved; 2 tablespoons, grated lemon zest from 3 lemons; 1 teaspoon, vanilla extract; 1/2 teaspoon, table salt; 1/3 cup, raisins; 3 tablespoons, unsalted butter melted

Desserts or Baked Goods
Europe
French
Fruits & Vegetables
Eggs & Dairy
Fruit
Cheese
Breakfast & Brunch

Appears in Cook's Illustrated March/April 1997

We find that mixing the batter in a food processor or blender and giving the batter a rest results in tender crepes that can be filled with easy, no-cook fillings.

SERVES Fills 16 6-7 inch crepes, serving 8 to 10

TIME 1¼ hours, plus 2 hours chilling

Why This Recipe Works

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