This is a traditional Polish recipe. In Poland it is served for brunch, main or dessert. It can also be adjusted to a savoury crepe by removing the sugar and vanilla, adding some herbs and shredded Gouda to the cheese mixture, and served with a savoury sauce. I have used both versions over the years in different restaurants. It will be served at the Glasshouse for brunch in the spring. –Julia Kundera, the Glasshouse Kitchen & Bar
Sweet Ricotta Filling
| 1 kg | pressed ricotta cheese (Polish twarog cheese or farmer’s cheese, usually available at Italian Centre). If you cannot find use cream cheese |
| 4 | egg yolks |
| ¾ c | granulated sugar |
| 2 t | vanilla paste or vanilla extract |
Mix the cheese in a food processor until smooth. Add egg yolks, sugar, and vanilla and mix until well blended.
Crepes
| 4 lg | eggs |
| 500 ml | full fat milk |
| 320 ml | sparkling water |
| 90 g | butter, melted |
| ½ t | salt |
| 1 T | sugar |
| 300 g | flour |
| 1 T | grape seed oil for frying |
Whisk the eggs, milk, sparkling water, sugar, butter and salt until combined. Slowly start adding flour whisking until combined and smooth. Refrigerate for 30 minutes.
Apply grape seed oil to a paper towel, brush your frying pan and then preheat the pan on medium-low heat. Fry the crepes until the surface is semi-set and flip to the other side. Reserve.
Fill the crepes with sweet ricotta cheese filling and wrap (rouleau or triangular-shaped). Fry for a few minutes on low heat or bake in the oven with brown butter until heated through.
Serve with your favourite topping—fresh fruit, fruit compote, chocolate, caramel, whipped cream.
Serves 4-6.