These cheese filled crepes with a touch of rosewater are the perfect dessert following an evening dinner. Drizzled with a light, honey syrup, then followed with a dusting of confectioners’ sugar and a few rose petals was an impressive finish.
I first saw this recipe in Food and Wine (2014) and then recently bought Yotam Ottolenghi and Helen Goh’s new book “Sweet” (2017). Another filling was used but they updated the crepe batter saying that usually the first crepe or two often don’t turn out and you could use more batter so they increased the recipe. I did that as well…
This is a great cookbook if you are a Ottolenghi fan and I am not familiar with Helen Goh but will enjoy the recipes they made together.
Funny, the Food & Wine recipe showed these tight slender tubes – no way can this be achieved using 3 tbsp. batter and 3 tbsp. of filling per crepe. The crepes need to be thinner and have less filling – maybe the next time I make them. They do look pretty good just the way they are! The recipe in their new cookbook folded the crepes with a different filling into fourths. Anyways, make the shape that works for you and add the desired filling to achieve a delicious dessert.
Crepes with Ricotta, Mascarpone, Honey, Walnuts and Rosewater, Adapted
- 1 cup plus 2 tbsp. mascarpone cheese
- 1 cup plus 2 tbsp. ricotta cheese (whole milk or hand-dipped)
- 1/4 cup walnuts, finely chopped and toasted (I do this in a skillet on low for a few minutes until I can smell a good nutty aroma)
- 2 tsp. lemon zest, finely grated
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 cup confectioners’ sugar
- 1-2 tsp. rosewater (see comment)
- 1 egg, lightly beaten
In a medium bowl combine the two cheeses, walnuts, lemon zest, cinnamon and allspice. Stir in the confectioners’ sugar, rosewater and egg.
Comment: Add 1 tsp. of the rosewater to begin with and taste; add more if desired. I found that 1-1/2 tsp. gave just enough of a floral flavor. Rosewaters differ in their potency so just be careful. If I would have added the 2 tsp. in the recipe the rosewater would have been overpowering.
You can make the filling 3 days before assembling and baking.
Crepes (From Sweet Cookbook):
- 1-1/3 cups flour, sifted
- 1/2 tsp. kosher salt
- 1-1/4 cups whole milk
- 1-1/2 tbsp. butter, melted
- 3 large eggs
- 1 tsp. Limoncello, optional (I added)
Sift together the flour and salt and make a well in the center. Crack the eggs and add the milk, butter and 1 tsp. Limoncello if using. Whisk until you achieve a smooth dough. Strain through a fine-mesh sieve into a clean bowl. Refrigerate, covered, for at least 1 hour or up to overnight.
Using a paper towel with a little oil on it wipe the bottom of a non-stick 7-inch skillet. Add just under 3 tbsp. of the batter into the skillet while swirling the pan to evenly coat the bottom. Cook until set, about 45 seconds, and flip the crepe and cook a few seconds more. Repeat to make a total of 12 crepes.
In the Food and Wine recipe the author’s crepes were tightly rolled and thin. I do not see how they could do that as there was too much filling in each crepe. I might cut back on the filling (2 tbsp. versus 3 tbsp.) as well as make the crepes thinner.
Preheat the oven to 350°F. Brush a 12 x 8-inch baking dish with 1 tbsp. melted butter. Spoon 3 tbsp. of the filling into the center of each crepe, fold in the sides and roll up like an egg roll. Place in baking dish, seam side down. Repeat this procedure with the rest of the crepes. Place snugly next to each other. Brush with 1 tbsp. of melted butter and bake for 25 minutes or until the crepes are light golden brown.
- 1/4 tsp. rosewater
- 3 tbsp. honey
- 1 tsp. lemon juice
- confectioners’ sugar to dust
- rose petals to garnish
Combine the first three ingredients and warm slightly in a small saucepan. Drizzle this mixture over the crepes, then lightly dust with confectioners’ sugar and sprinkle with rose petals.
You can make the whole dish up to the point at which it’s ready to go in the oven. You can refrigerate it for up to 24 hours, covered.
Serve at room temperature.
Recipe by cookingwithauntjuju.com