Plum and Sweet Ricotta Stuffed Crepes
- 8 plums
- 5 Tbsp melted butter, divided
- 1 quart ricotta
- 1 Tbsp fresh rosemary, finely chopped
- 1 cup sugar, divided
- 3 cups all-purpose flour
- ½ tsp yeast
- 3 ½ cups milk
- 3 large beaten eggs
- Mint sprigs (optional)
Quarter the plums and cook on medium heat in a sauce pan with 1 tablespoon
butter until juicy, about 10 minutes.
Mix ricotta, rosemary, and ½ cup sugar.
Mix the remaining dry ingredients in one bowl, and remaining wet ingredients
in another bowl (including the remaining melted butter). Combine each
thoroughly and then whisk wet ingredients into the dry ones.
Over medium heat, ladle 2 Tbsp of batter into hot pan, tipping pan to spread
the batter across thinly. Cook until bubbles form in the center of the
crepe, then flip with a spatula to finish the other side, about 1-2 minutes. Set
aside crepes stacked on a plate until you have the desired number (8).
To fill the crepes, spread the sweetened ricotta within middle third of the
crepe along with several pieces of plum. Roll up the crepe and place
two on each dessert plate. Drizzle plum juice over top. Garnish
each with a mint sprig. Serves 4.