Sugar Plum Crepes with Ricotta and Honey
Photo © Deb Perelman
- 2 tablespoons butter, melted and cooled slightly
- 1/2 cup milk (fat level shouldn’t matter, but I use whole)
- 2 large eggs
- 1/2 cup all-purpose flour
- Two pinches of salt
- Few gratings fresh nutmeg
- 2 tablespoons honey
- 1 pound sugar or other plums, pitted and cut into quarters if tiny, eighths if larger
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- Pinch of ground cinnamon
- Juice of half a lemon
- 1 cup ricotta (ever wanted to make your own?)
- 3 tablespoons slivered fresh mint leaves
- Toasted and chopped pistachios or almonds
- Additional honey, if desired
- Produce
- Lemon, Juice of (1/2)
- Mint, fresh leaves (3 tablespoons)
- Pistachios or almonds, Toasted and chopped (1)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Cinnamon, ground (1 Pinch)
- Honey (3 tablespoons)
- Honey (1)
- Nutmeg, fresh (3 gratings)
- Salt (2 pinches)
- Dairy
- Butter (2 tablespoons)
- Butter, unsalted (1 tablespoon)
- Milk (1/2 cup)
- Ricotta (1 cup)
- Refrigerated
- Eggs, large (2)
- Other
- 1 pound sugar or other plums, pitted and cut into quarters if tiny, eighths if larger
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 6, 2011 (1 year ago).
118 people saved this recipe.
