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Ricotta Cheese Crepes with Tropical Fruit Salsa

Oozing with cheese these crepes are unique and just too delicious This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Ricotta cheese, Eggs
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Sweet & Sour
Level of Cooking Easy
Others Non Veg
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Ingredients list for Ricotta Cheese Crepes with Tropical Fruit Salsa

  • 1/2 cup Ricotta cheese
  • 3 Eggs
  • 1 teaspoon Vanilla essence
  • 1 cup Refined flour (maida)
  • a pinch Salt
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 cup Castor sugar
  • 1 cup Milk
  • as required Butter as
  • a few + to garnish Fresh mint leaves
  • for drizzling Maple syrup
  • to serve Vanilla ice cream
  • Tropical fruit salta
  • 1 medium Green kiwi , chopped
  • 1/4 cup Red grapes , chopped
  • 1 medium Ripe mango , chopped
  • 1/4 cup Fresh pomegranate pearls
  • 1/2 cup Pineapple , chopped
  • 2 Plum , chopped
  • as required Honey
  • 1 tablespoon Lemon juice
  • a pinch Salt

Method

  1. To make the tropical fruit salsa, mix together kiwi, red grapes, mango, pomegranate pearls, pineapple, plum, honey, lemon juice and salt in a bowl. Refrigerate till chilled.
  2. To make the crepes, break eggs into a large bowl and beat with an electric beater for 1 minute. Add ricotta cheese and vanilla essence and beat till the mixture turns creamy.
  3. Sift refined flour directly into the bowl. Add salt, baking soda, baking powder and castor sugar and mix till well combined.
  4. Add the milk, little by little, and continue beating till you get a smooth batter of pouring consistency.
  5. Heat a non-stick tawa. Pour 1-2 ladlesful of the batter on it and spread evenly to a thin crepe. Drizzle some butter all around and cook on medium heat for 2-3 minutes.
  6. Transfer on a worktop, place some tropical salsa and a few mint leaves on side and roll. Cut in half, arrange on a serving plate. Drizzle maple syrup, garnish with mint leaves and serve immediately with vanilla ice cream.
  7. Use up the remaining crepe batter similarly.
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