I made Crepes with Ricotta, Apples and Cinnamon because 40 pounds of apples were staring at me from their box. We picked them in a big happy flurry (look at all the apples we have, yippie!), and that was two weeks ago, and that was that. They’re sitting there and waiting for this lazy person to peel them all and stash them away. Problem is, I’m not a canner and maker of things in jars… I convinced myself that no matter what I do, there’s that unavoidable chance I’ll make botulism, eat it and die. Don’t try to convince me otherwise, that’s just my weird thing. But I do have a big freezer where I freeze things.
Before I do that, these apples are delicious, unwaxed (obviously) and collected sunshine in the garden all season. It’s just pure happiness. Here’s a little treat to get you through the first days of fall and frost.
Little rolled-up packets of happiness sprinkled with sugar. Bonus: making crepes takes significantly less time than peeling 40 pounds of apples.
Eat these crepes with apricot jam. You can fry them up in advance and reheat in the oven (awesomeness). I didn’t want to dice the apples too finely – 1/3 inch cubes will do, anything less and it could get mushy and soggy. That makes for sad crepes.
These are Goodland apples – a hardy tree that doesn’t care if it’s blasted with our windchill. I just read that they will keep in storage for up to 20 weeks, so I might get away with all this peeling after all. It’s a crisp apple, not too sweet, not too tart and good for eating fresh and cooking. They taste very similar to Golden Delicious, which would be a great substitute.
To make the packets, place the filling in the middle of the crepe, spreading it in a small “log” (seriously, that’ the best way I can describe it). Fold two corners over, then roll up as shown.
- 2 eggs
- ¼ tsp salt
- 1½ cups of milk
- 1½ cup of all purpose flour
- smidgen of olive oil for frying
- powdered sugar for dusting
- 2 tbs butter (plus more for frying later)
- 8 medium Golden Delicious apples, peeled, cored and chopped into ⅓ inch cubes
- 3 tbs brown sugar
- ¼ tsp ground cinnamon
- 200g ricotta cheese
- In a medium bowl, whisk together all batter ingredients. We're aiming for the consistency of whipped cream - too runny and it will be hard to flip them over. Heat up the oil in a skillet until medium-hot, making sure the entire surface is only very lightly coated, otherwise you'll fry the crepe (tip: use a silicone brush to distribute only a small amount over the surface).
- Pour the batter by ⅓ cupful and swirl the pan around. Brown on one side for under one minute (you can lift the crepe and check), then lift one corner with a spatula and use your fingertips to quickly flip the crepe over.
- Continue until nicely browned on the other side.
- To make the filling, melt the butter in a large, heavy-bottomed pot. Add the apples, sugar, and cinnamon. Cook over medium heat, stirring often, about 5 mins. Cover and cook for a further 3-5 minutes, until you can easily cut through the apples with a spoon. Don't overcook.
- Transfer to a bowl and add the ricotta. Mix through. Let cool slightly.
- Place the filling in the middle of the crepe, fold, roll up and set aside.
- Melt 2 tbs of butter in a non-stick pan. Add the crepes and fry until golden brown on both sides.
- Sprinkle with powdered sugar. Serve with a side of apricot jam.