Crepes with Ricotta, Lemon, and Raisin Filling
3 comments
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.
WHY THIS RECIPE WORKS
While developing our crêpes recipe, we found that a batter slightly thicker than heavy cream worked best, coating the pan easily and yielding thin, delicate crêpes. We preferred a batter made of whole milk (rather than low fat), bleached al...
