Cook Share and Feast

Ingredients

• ½ all purpose flour
• 1 cup milk
• 1 egg white
• 1 tablespoon oil
• Pinch of salt

Filling:

• 1 cup blanched almonds lightly toasted
• ½ cup ricotta cheese
• 2 tablespoons castor sugar
• Few drops of almond essence

Raspberry Coulis

• 1 cup fresh raspberries
• 2 teaspoons castor sugar
• About ¼ cup water

Method:

Make the Pancake:

• Combine salt and flour in a large bowl
• Lightly beat egg white.  Add oil and milk to the egg white and stir well
• Make a well in the middle of the flour and add the egg-milk mixture
• Add a little butter to a skillet and add a spoonful of the batter

Make the Filling:

• Chopped toasted almonds finely
• Mix chopped almonds and ricotta cheese in a bowl
• Add castor sugar and the almond essence and mix well
• Set aside

Make the Raspberry Coulis

• Add raspberries to a saucepan and add water and cook on medium-low flame for a couple of minutes – until the raspberries have become softened
• Let cool in the saucepan
• Add the cooled raspberry mixture to a food processor and puree
• Strain (optional)
• Transfer the raspberry coulis to the saucepan and add sugar and heat lightly

To assemble

• Divide the almond filling into 10 portions
• Add a portion to the crepe and roll
• Arrange about 3 on a plate and spoon sauce over it
• Garnish with chopped almonds and fresh raspberries
• Makes 10 crepes