Crespella di Ricotta con Salsa al Caramello
Crespella is the Italian version of a French dessert crepe. A sweetened ricotta and goat cheese mixture spiked with orange, cinnamon, and chocolate is piped onto the crepes and served with caramel crème anglaise.
- Fresh Ricotta Cheese - 2 pounds plus 2 ounces
- Fresh Mild White Goat Cheese - 1/4 cup
- Ground cinnamon - 1/2 teaspoon
- Confectioner’s Sugar - 1 cup, sifted
- Candied Orange Peel - 1/2 cup, finely chopped
- Semisweet Chocolate - 2 ounces, shaved
- Crepe Batter
- All-Purpose Flour - 2 cups
- Confectioner’s Sugar - 1/2 cu,p sifted
- Pinch of salt
- Eggs - 4, beaten
- Milk - 2 cups
- Butter - 4 tablespoons, melted
- Caramel Crème Anglaise (Makes about 2 cups)
- Egg Yolks - 8
- Sugar - 2 cups plus 2 tablespoons
- Milk - 2 cups
- Fresh lemon juice - 1 teaspoon
- Water - 6 tablespoons
To make the filling: Press the ricotta through a fine-meshed sieve or whirl in a blender or food processor until smooth. Beat in the goat cheese and cinnamon. Stir in the confectioner’s sugar until smooth. Cover and refrigerate at least 2 hours, or up to 24 hours.
To make the crepe batter: Place the flour, sugar, and salt in a large bowl. Add the eggs. Gradually add the milk, whisking until all the ingredients are well blended. Stir in the melted butter, cover, and let rest in the refrigerator for at least 1 hour.
About 20 to 30 minutes before you plan to use it, take the filling out of the refrigerator, press through a fine-meshed sieve, and stir in the candied orange peel and shaved chocolate. Set aside at room temperature.
To make the crepes: In an 8-inch non-stick crepe or saute pan, melt 1/2 teaspoon butter over medium-low heat, rotating the pan so that the bottom is evenly coated with butter. Pour about 3 tablespoons of batter into the center of the pan, quickly tilting the pan so that the batter covers the bottom evenly. Cook until the crepe has set and turned a pale brown color on one side. Turn it with a spatula and brown it very lightly on the other side, then transfer it to a plate and place in a warm oven. Repeat until all of the crepes are cooked, stacking them as you go.
Scoop the filling into a pastry bag fitted with a 1/2-inch plain tip. Remove the crepes from the oven. Working with one at a time, pipe the filling down the center of a crepe. Or, spoon 2 or 3 tablespoons of filling down the center. Roll up the crepe around the filling, overlapping the seam. Repeat to fill all crepes.
To serve: Place two filled crepes on each warmed dessert plate, seam-side down. Spoon Caramel Crème Anglaise over and around them.
Caramel Crème Anglaise
In a large bowl, beat the egg yolks and 1 cup plus 2 tablespoons of the sugar together until the yolks have entirely absorbed the sugar. In a medium saucepan, bring the milk to a boil, then whisk it very gradually into the egg mixture. Pour back into the saucepan, place over low heat, and stir until the mixture has thickened enough to coat the back of a spoon; do not let it boil. Strain through a fine-meshed sieve into a bowl. Set aside.
Place the remaining cup of sugar, lemon juice, and 3 tablespoons of the water in a medium saucepan over low heat and cook until the mixture turns golden. Remove the pan from the heat and place it in a bowl of ice water until cool. Add the remaining 3 tablespoons of water and cook until the caramel is dissolved. Cool again in a bowl of ice water. Fold the caramel into the sauce.