Skill level Easy
1 cup flour
3 tbsp caster sugar
1 pinch of salt
325 ml milk
100 ml thick (double) cream
½ tsp vanilla
½ tsp orange blossom water
4 tbsp clarified butter
½ cup ground pistachios
2 ripe mangoes
1 cup rose syrup
500 g ricotta cheese
1 orange, zested
½ cup honey
½ cup pistachio nuts, chopped and some for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour
Peel and slice the mangoes and put aside.
Mix the ricotta cheese, orange rind, honey and nuts and keep in the fridge while you make the crêpes.
To make the crêpe batter, put flour, sugar and salt in a bowl. Add the eggs and whisk well. Stir in half the milk to incorporate, then add the rest of the milk and cream to make a creamy batter. Stir in the pistachios and leave to rest for at least 1 hour.
Add the vanilla and orange blossom water and stir to mix. Brush a crêpe pan or any non-stick frying pan lightly with clarified butter and heat. Using a ladle, pour a little batter and tilt the pan to cover thinly. Cook for 1 minute until little holes appear and turn over to cook for half a minute more. Place the cooked crêpes on a platter, stacking them with wax paper separating the layers.
Place some filling and a few slices of mango in the middle of each crêpe and fold twice. Drizzle with rose syrup and garnish with chopped pistachio nuts. Serve.
Recipe from Modern Flavours of Arabia by Suzanne Hussein. Published by Hardie Grant Books.
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