California Raisin and Ricotta Crepe Pockets

By Peachy Juban

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  • 1.

    Soak raisins in rum for 20 minutes. Drain and reserve 1⁄3 of the amount of raisins for topping.

    To prepare the filling, combine sugar, zest, ricotta, butter, salt in a food processor and process until smooth.

    Add eggs one at a time. Pour in the sour cream and pulse just to combine.

    Transfer the mixture to a bowl and fold in the drained raisins. Cover and refrigerate the filling for 2 hours.

    Preheat oven to 190°C and butter baking dishes.

    To assemble, take one crepe at a time, spoon 2 tablespoons of filling in each, wrap onto pockets and arrange in baking dishes.

    Spoon glaze over the crepes, top with reserved raisins and bake for about 30 minutes until lightly browned.

    Serve hot, accompanied by topping and some readymade apricot marmalade, if desired.

  • 2. Crepes

    Combine the dry ingredients together in a medium size bowl.

    Whisk in the eggs. Slowly pour in the rest of the ingredients, and stir until the mixture is smooth. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill for at least 1 hour or up to 3 days.

    When ready to cook, remove the crepe batter from the refrigerator 1 hour before needed to bring it back to room temperature.

    Heat up the crepe pan, wipe with clarified butter and pour in 1⁄3 cup of the batter at a time while swirling quickly to spread evenly into a circle.

    Cook for 1 minute on first side and another 30 seconds on the other. Flip onto a lined tray, cool thoroughly and store in a tightly covered container in the refrigerator for 2 days or in the freezer up to a week.

  • 3. Topping

    Whisk together eggs and sugar.

    Add cream and blend until smooth.