TANGERINE AND LEMON MARMALADE
Try this in our Ricotta-Filled Crepes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 pint-size jars
Number Of Ingredients 4
Steps:
- Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.
- Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
CREPES WITH RICOTTA FILLING
Recipe courtesy of Rob Velenick, Pusateri's Fine Foods.Makes 5 servings or 10 crepes.
Provided by Christine Cushing
Categories brunch,cheese,dessert,eggs and dairy,French,Fry,mother's day
Yield 5 servings
Number Of Ingredients 14
Steps:
- Slightly beat the eggs.
- Add the milk, water, sugar and salt to the beaten egg.
- Combine the flour and the baking powder and sift into the egg mixture.
- Add 2 tbsp. melted butter.
- Whisk together the batter ingredients until very smooth. The batter should resemble the consistency of 35% cream.
- Let rest for at least 1 hour.
- Heat an 8-inch nonstick skillet on medium heat and lightly brush with melted butter.
- Pour approximately 3 tbsp. of batter into the center of the pan and swirl around the pan to make a thin pancake.
- Watch carefully and cook approximately 1 minute.
- When the crepe is golden, flip it over and cook another 30 seconds.
- Remove to a plate.
- Repeat with the rest of the batter.
- Preheat oven to 350 degrees F.
- Combine ricotta, eggs, lemon zest, lemon juice and sugar in a medium bowl. Stir.
- Divide the filling among the 10 crepes and roll them up.
- Put them in a single layer in a 9-by-13-inch buttered baking dish.
- Bake 12 to 15 minutes or until warmed through.
- Dot the crepes with butter and cover with foil.
- Serve with maple syrup or blueberry sauce (see separate recipe for wild blueberry sauce).
RICOTTA-FILLED CREPES WITH TANGERINE AND LEMON MARMALADE
Ricotta-filled crepes become bright and tangy when crowned with tangerine and lemon marmalade, best made in winter, when citrus is at its peak. Honeybell or blood oranges and red grapefruit also work well in a marmalade.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, and salt. Whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in melted butter. Strain through a fine sieve; discard lumps. Refrigerate batter for at least 2 hours or overnight.
- Preheat oven to 200 degrees. Combine ricotta and zest. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 45 seconds. Flip; cook for 45 seconds.
- Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat with remaining batter, coating pan with butter as needed.
- Fill each crepe with 2 to 3 tablespoons ricotta mixture. Fold into quarters to form a triangle. Make stacks of 3 crepes. Top with marmalade.
RICOTTA CHEESE CREPES WITH PERSIMMON APRICOT MARMALADE
Steps:
- 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.
- TIP: 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
TRADITIONAL CREPES SUZETTE
Beer, traditionally found in this dish, ferments the batter and adds flavor to these delicious crepes suzettes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 14
Number Of Ingredients 19
Steps:
- Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).
- Let batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.
- Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up; place on a baking sheet, seam side down. Repeat.
- Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam. Whisk together cornstarch and 1 tablespoon water; add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in butter, 1 piece at a time.
- Preheat oven to 350 degrees. Cover crepes with foil; heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners' sugar.
More about "ricotta filled crepes with tangerine and lemon marmalade recipes"
LEMON RICOTTA CREPE RECIPE | BARBARA BAKES
Web May 6, 2019 Crepes 1 cup cold milk 2 large eggs 2 tablespoons canola oil + more for frying 1 cup all purpose …
From barbarabakes.com
4.4/5 (40)Total Time 3 minsCategory Pancakes And WafflesCalories 299 per serving
From barbarabakes.com
4.4/5 (40)Total Time 3 minsCategory Pancakes And WafflesCalories 299 per serving
- Place ingredients into a blender in the order listed. Blend until smooth, scraping sides as you go. Cover and refrigerate 1-2 hours. (I skipped the refrigeration and just strain out any lumps.)
- To fry crepes, heat a skillet over medium high heat. Be sure to choose one that holds heat well that you can hold comfortably with one hand. Cast iron is great for this. (I have a special non-stick crepe pan.) Pour in about ½ teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes. Cover cooked crepes with foil to keep warm.
- To serve, fill warm crepes with filling and roll or fold together. Top with powdered sugar, if desired.
See details
SWEET CREPE RECIPE WITH RICOTTA FILLING
Web In a blender, add the milk, eggs, oil, flour, salt, and sugar – blend together. fill and Assemble crepes- Prepare Cream. In a bowl, cream together the ricotta cheese, cream …
From valentinascorner.com
From valentinascorner.com
See details
LEMON RICOTTA FILLED CREPES - EASY & ELEGANT …
Web Apr 28, 2021 Add the ricotta cheese, sugar, vanilla, and lemon juice and mix until combined and no lumps remain. You may need to scrape down the sides of the bowl to …
From mountainberryeats.com
From mountainberryeats.com
See details
LEMON RICOTTA CAKE (CREPE CAKE RECIPE) - A …
Web Aug 31, 2022 Add the flour, sugar, salt, eggs, milk, water, melted butter, the zest of 1 lemon, and 1 tablespoon lemon juice. Cover and blend on level 1, for 5 seconds. Then …
From aspicyperspective.com
From aspicyperspective.com
See details
MEYER LEMON AND RICOTTA STUFFED CREPES
Web Feb 5, 2018 Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use. Crepes: Place all crepe …
From spoonforkbacon.com
From spoonforkbacon.com
See details
RICOTTA FILLED CREPE RECIPE - SUPER HEALTHY KIDS
Web Jan 14, 2019 Servings: 8 2 crepes Calories: 310kcal Ingredients 1 tablespoon butter, unsalted 2 cup milk 2 large egg 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cup …
From superhealthykids.com
From superhealthykids.com
See details
TANGERINE AND LEMON MARMALADE | RECIPE | LEMON MARMALADE, …
Web Feb 7, 2018 - Try this in our Ricotta-Filled Crepes. Feb 7, 2018 - Try this in our Ricotta-Filled Crepes. Pinterest. Today. Watch. Explore. When autocomplete results are …
From pinterest.com
From pinterest.com
See details
RECIPE - CLAIRE SAFFITZ - RICOTTA CAKE WITH TANGERINE MARMALADE
Web Make the marmalade: While the cake is cooling, place the sliced tangerines in a small saucepan and cover with cold water. Bring the mixture to a boil over medium-high heat, …
From hallmarkchannel.com
From hallmarkchannel.com
See details
RICOTTA FILLED CREPES WITH FRESH FRUIT - SHE LOVES BISCOTTI
Web Apr 29, 2021 Reduce the speed to low, remove the top feed, and add the sugar and salt with the blender running. Blend for 15 seconds. Then add the melted and cooled butter, …
From shelovesbiscotti.com
From shelovesbiscotti.com
See details
CREPES WITH A LEMON RICOTTA FILLING - COOKING WITH CHEF BRYAN
Web Ladle about 1/2 cup batter into the heated prepared pan, swirling the batter around so it evenly coats the bottom of the pan. The amount of batter you pour or paddle into the …
From cookingwithchefbryan.com
From cookingwithchefbryan.com
See details
BEST RICOTTA CREPES RECIPE - HOW TO MAKE RICOTTA FILLED CREPES
Web Mar 17, 2011 Directions. Crepes: blend all ingredients in a blender. Heat a 9-inch skillet on a medium-high heat. Butter the pan. When pan is hot and butter nicely sizzles, pour …
From food52.com
From food52.com
See details
RICOTTA STUFFED CREPES - GIRL AND THE KITCHEN
Web Dec 17, 2014 Continue making the crepes stacking them carefully one on top of the other until the whole batter is done. Take the white side of the crepe and place it facing …
From girlandthekitchen.com
From girlandthekitchen.com
See details
RICOTTA-FILLED CREPES WITH TANGERINE AND LEMON MARMALADE
Web Preheat oven to 200 degrees. Combine ricotta and zest. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke.
From triedsomethingnew.com
From triedsomethingnew.com
See details
SWEET CREPES | MARTHA STEWART
Web Ricotta-Filled Crepes with Tangerine and Lemon Marmalade. Rating: 3.5 stars 11 . ... Chestnut Flour Crepes (Necci) with Ricotta and Honey . This delicious, gluten-free …
From marthastewart.com
From marthastewart.com
See details
RICOTTA-FILLED CREPES WITH TANGERINE AND LEMON MARMALADE RECIPE
Web Nov 27, 2013 - Ricotta-filled crepes become bright and tangy when crowned with tangerine and lemon marmalade, best made in winter, when citrus is at its peak. …
From pinterest.ca
From pinterest.ca
See details
10 BEST CREPES WITH RICOTTA CHEESE FILLING RECIPES | YUMMLY
Web Apr 1, 2023 orange marmalade, ricotta cheese, cottage cheese, vanilla, honey and 12 more Sweet Potato Baked Ziti KitchenAid minced fresh garlic, crushed tomatoes, olive …
From yummly.com
From yummly.com
See details
RICOTTA-FILLED CREPES WITH TANGERINE AND LEMON MARMALADE
Web 1 to 2 pint-size jars Tangerine and Lemon Marmalade, stirred or warmed slightly (2 to 4 cups)
From copymethat.com
From copymethat.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love