Servings:
6
INGREDIENTS
- For the sauce:
- - 100 g of honey Millefiori Probios
- - 5 sprigs of thyme
- For the filling:
- - 200 g of cottage cheese from cow
- - 125 g of greek yogurt
- - 1 lemon
- For the crepes:
- - 125 g white flour Wheat 0
- - 2 eggs
- - 1 tablespoon of butter
- - 60 ml of milk
- - 60 ml of plain yogurt
- - 125 ml of dry white wine
- - 1 tablespoon brown sugar
INSTRUCTIONS
- First you put the honey in a bowl. Add the thyme leaves, washed and dried, cover and let stand overnight. An hour before going to the table, prepare the batter for the crepes.
- Dilute with a whisk the flour with milk and white wine (or apple juice). Combine the remaining ingredients and blend. Let the mixture stand for about an hour.
- Prepare the filling: Mix the cottage cheese with yogurt and flavored to taste with lemon juice and zest. Store in the refrigerator in a bowl covered with plastic wrap.
- At the last moment, cook the crepes. Heat a non-stick pan with a diameter of 24 cm. Melt butter as much as needed to grease the bottom of the well, dropped a little batter and distribute it evenly by rotating the pan. Saute on both sides, and once cooked, keep warm in the pancake. Cook the same way as the other five.
- Spread the well warm crepes on six plates. Place in the center of each a bit of the ricotta mixture, sprinkle with a dash of flavored honey and serve immediately.
