These crêpes are a bit thicker than others, as they’re made with the unusual addition of fresh ricotta. Be careful not to stir the ricotta too much, as the cheese creates little pockets in the batter that melt and toast as you cook the crêpes. Spelt flour adds flavor and a nuttiness that pairs well with the mild creaminess of the fresh cheese. Choose a ricotta made from whole milk without any thickening stabilizers. Heartier than many other crêpes, these are a terrific centerpiece for a meal. Serve them with wilted greens or some diced vine-ripened tomatoes.
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