Main
Recipes
Ricotta Cheese Crepes with Persimmon Apricot Marmalade Recipe

Ricotta Cheese Crepes with Persimmon Apricot Marmalade Recipe

Posted by

Rate It!

Ricotta Cheese Crepes with Persimmon Apricot Marmalade

Add your photo!

Ingredients

Count

Nutrition

4097

Calories

Comments Print recipe

Ingredients:

Serving

4 oz bread flour
4 oz of cake flour (or 8 oz of all purpose flour can be substituted for both flours)
1 - oz sugar
1/4 - oz salt
3 to 4 eggs
16 oz milk
3 1/2 oz oil or clarified butter
3/4 dry ricotta cheese
1 egg yolk, beaten
1/2 tbsp melted butter
1/4 tsp salt
1/4 tsp cinnamon
1 tbsp sugar
1 lb rehydrated dried apricots
2 to 3 very ripe persimmons
1 cup sugar
1 1/2 tbsp lemon juice
1/4 tsp ground clove
instant sherbet
(recipe courtesy of elizabeth schneider)
hachiya persimmons

Directions:

PERSIMMON/APRICOT MARMALADE:
Sift flour, sugar and salt into a bowl. Add the eggs and just enough milk to make a soft paste with the flour. Mix until smooth and lump free. Gradually mix in the rest of the milk and the oil. The batter should be the consistency of heavy cream. If too thick, thin with a bit of water. If it has lumps, pour the batter through a fine strainer. Let the batter rest for 2 hours before making crepes.
Rub an 8-inch crepe pan, or non stick skillet, lightly with oil. Heat over moderate heat until very hot. Remove the pan from the heat and pour in 3 to 4 tablespoons of the batter. Very quickly tilt the pan to cover the bottom of the pan with a thin layer of batter. Immediately dump out any excess batter since the crepe must be very thin. Return the skillet to the heat for 60 to 90 seconds until the bottom of the crepe is lightly brown. Flip the crepe over and lightly brown the other side.
Slide the finished crepe onto a plate. Continue making crepes until the batter is finished and stack them on the plate. Cover the finished crepes with plastic wrap and refrigerate until ready to use.
For the filling, pour ricotta cheese into cheesecloth and tie the cloth in a knot. Put a weight (or filled can) on top of the cheese and place over a colander to drain overnight.
Mix the cheese, egg yolks, butter, salt, sugar and cinnamon. Place 2 tablespoons in the center of each crepe and roll. Crepes may be filled in advance and kept in the refrigerator until ready to serve. Just before serving, bake in a 250 degree F oven for 15 minutes. Serve crepes warm, sprinkled with a bit of cinnamon and powdered sugar to garnish the plate. Top with persimmon and apricot marmalade.
To make the marmalade, cut apricots in half and reserve. Cut out the leafy base from the persimmon then quarter the fruit lengthwise. Skin each quarter with a knife. Cut the skinned persimmons into small pieces. Combine the fruit into a non aluminum saucepan with the sugar, lemon juice, cloves and apricots. Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the marmalade come to a boil. Reduce this mixture to a jam like consistency and chill
Cut off a piece of the pointed tip of a hachiya persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy. For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor. Serve whole and let the guests scoop the pulp from the skin

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4096.82 Kcal (17153 kJ)
Calories from fat	1174.68 Kcal
		% Daily Value*
Total Fat	130.52g	201%
Cholesterol	679.06mg	226%
Sodium	3826.22mg	159%
Potassium	7025.48mg	149%
Total Carbs	703.7g	235%
Sugars	460.64g	1843%
Dietary Fiber	50.07g	200%
Protein	76.23g	152%
Vitamin C	40.4mg	67%
Vitamin A	0.1mg	2%
Iron	29.7mg	165%
Calcium	974.4mg	97%

Amount Per 100 g
Calories	211.1 Kcal (884 kJ)
Calories from fat	60.53 Kcal
		% Daily Value*
Total Fat	6.73g	201%
Cholesterol	34.99mg	226%
Sodium	197.16mg	159%
Potassium	362.01mg	149%
Total Carbs	36.26g	235%
Sugars	23.74g	1843%
Dietary Fiber	2.58g	200%
Protein	3.93g	152%
Vitamin C	2.1mg	67%
Iron	1.5mg	165%
Calcium	50.2mg	97%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Rich Chocolate Cheese Cake

Cake flour and 1 / 2 tsp baking soda , sifted, Molasses and 12 more..
Persimmon Steamed English Pudding

Pureed persimmon, Sugar, Egg, lightly beaten and 14 more..
Quick Sesame Sourdough Bread

Bread flour, Whole wheat flour, Yeast (1 package), Salt and 7 more..
Double-Chocolate Swirls

White bread flour, plus extra for dusting and 11 more..
Trail Bars

Unsalted butter, Honey, Lemon juice, Whole wheat flour and 10 more..
Traditional Wheat Bread

Bread flour, divided, Whole wheat flour, divided and 8 more..
Awesome Grilled Pizza

Bread flour, Whole wheat flour, Sugar, Salt and 11 more..
Jalapeno Garlic Bread for Bread Machine

Milk, at room temperature, Butter, at room temperature and 11 more..
Slow-Rise, No-Knead Light Wheat (Or White) Bread

White bread flour, Whole wheat flour, Sugar, Salt and 5 more..
Simple Bread

Bread flour, Wheat flour, Water, Salt, Instant yeast and 6 more..
English Apple Cinnamon Coffee Cake (Zwt Three)

Butter, softened, Brown sugar, Lemon juice, Eggs and 13 more..
Honey Oatmeal Bread I

Bread flour, Whole wheat flour, Rolled oats, Wheat germ and 6 more..
Old Time Bread

Bread flour, Whole wheat flour, Yellow cornmeal, Salt and 7 more..
Cinnabon Cheesecake (Like Tgi Friday's)

White sugar, Shortening or 1/4 cup softened butter, Egg and 20 more..
Peach Praline Upside-Down Cake

Eggs, separated, Butter, cubed, Brown sugar and 12 more..