Almond Ricotta filled Crepes with Raspberry coulis



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


  • 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



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

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