Crepes with Ricotta, Lemon, and Raisin Filling
Appears in Cook's Illustrated March/April 1997
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...