Crepes with Ricotta, Lemon, and Raisin Filling

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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

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...

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