Today's recipe is for homemade crepes filled with ricotta cheese, ground cinnamon, fresh cherries and honey, and topped with toasted salted almonds and fresh mint.
3 large eggs
1 1/4 cup milk
3/4 cup flour
2 cups ripe cherries
2-3 tbsp honey
15 oz tub of ricotta cheese
1/2 tsp ground cinnamon
1/2 cup sliced almonds
chopped fresh mint
Use a blender to make the crepe batter. It's a good idea to make the batter about 1/2 hour before you are ready to cook the crepes.
Add three large eggs, 1 1/4 cups milk, 3/4 cup flour, a pinch of salt, and a pinch of sugar into the blender, blending until the mixture is nice and smooth.
Keep the batter in a container in the fridge until you are ready to cook the crepes.
Next, halve and pit about two cups of ripe cherries, tossing them with 2-3 tbsp of honey.
Use another bowl to combine a 15 oz tub of ricotta cheese with a generous 1/2 tsp of ground cinnamon.
Then, toast 1/2 cup of sliced almonds in a heavy bottomed pan on the stove top with 1 tbsp of butter.
Once lightly browned, season the almonds with some salt and set them aside to cool.
When it is time to cook the crepes, brush a little butter into a heavy bottomed 10-inch nonstick pan set to medium heat.
Pour in a 1/4 cup measure of the batter and swirl it around so that it covers the whole bottom of the pan.
Once the bottom of the crepe is a light golden brown color, carefully flip it over, let it cook for a minute and then take it out of the pan.
Assemble the crepes one at a time, adding a dollop of ricotta cheese and some cherries in the center.
Finally, roll the crepe up and top it with more honey, a sprinkling of toasted salted almonds, and some chopped fresh mint.