Crepes with ricotta cheese – a detailed recipe for cooking. friends: 
Photo of the dish: Antonis Achillesis Time: one hour. 10 min. Difficulty: easy Quantity: 18-20 crepe Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For crepes:
- 2 large eggs
- 3/4 Art. milk
- 1/2 tbsp. water
- 1 tbsp. premium flour
- 2 tbsp. l Sahara
- 1 tsp vanilla extract
- 2 tbsp. l strawberry liquor
- 3 tbsp. l ghee
- A pinch of salt
- Butter, for frying
For filling:
- 2 tbsp. ricotta cheese
- 5 tbsp. l Sahara
- Strawberries and chocolate syrup, for decoration (optional)
Recipes with similar ingredients: eggs, milk, premium flour, vanilla extract, strawberry liquor, ricotta cheese
Recipe preparation:
- Cook crepes: mix in a large bowl with egg mixer, milk, water, sifted flour, sugar, vanilla, liquor, melted butter and a pinch of salt, until smooth. Cover the bowl with foil and refrigerate for 1 hour (ready crepe dough can be stored in the refrigerator for 48 hours). Then bake crepes in a preheated pan greased with butter, on both sides until golden, pouring the dough in portions.
- Prepare the filling for the crepes: mix the cheese in a bowl ricotta with sugar and spread each crepe on one side, then roll into a quarter. Garnish crepes with ricotta cheese on top sliced strawberries and pour over chocolate sauce.
