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Foodie - Barley Crepes with orange honey Ricotta
Foodie - Barley Crepes with orange honey Ricotta
Date: 2017-05-05
It's been one of those lazy long weekends. I spent most of my time in the kitchen and on the beach, it was a run of those crystal clear beautiful autumn days that just deserved a bit of sweetness.
Barley flour is nutty and nutritious and a perfect substitute for crepes. When you add sparkling mineral water and make the dough very runny the crepes are soft and light.
Ever thought what to do with the expired milk in your fridge You can make beautiful ricotta cheese by just boiling it down, allowing it to curdle and then straining it in a clean cloth for a couple of hours. It tastes just like the bought one from the shop.
For this recipe you will need.
For the crepes:
Two cups Barley flour
1 cup cake flour
Sparkling Mineral Water
Salt
Vegetable Oil for frying
For the Ricotta Filling:
250 gr Ricotta
100 ml Sour Cream
4 TBS Honey
Finley grated orange rind from one orange
2 TBS custard powder
1 tspn Vanilla essence
For the custard topping
250 ml Cream
3 TBS Custard Powder
1 TBS Vanila Essance
Directions for making the crepes:
Mix all the ingredients together and leave for an hour in the fridge.
Pour out a measured amount of the mixture and fry the crepes with a tiny amount of oil on a non stick frying pan.
Directions for making the ricotta filling:
Mix all the ingredients.
Directions for custard topping:
Mis the cream with the custard powder and vanilla. Set aside.
Making the Crepes:
Fill each crepe with the ricotta filling. Roll each one and place in a baking dish. Once all the crepes are rolled. Pour the custard mixture over the crepes and bake for 30 minutes on 175 degrees Celsius.
Enjoy hot or cold. Perfect item for your beach picnic basket.