Teppan Crepe-cakes with Lemon-Ricotta Filling

We were recently inspired by a post shared by Girl on the Range and decided to try our own Teppan-take on it. This batter was thinner than a traditional pancake, as noted by Girl on the Range in her accidental discovery of this recipe. We found it to be a heartier, thicker version of our crepe batter and that sure did make it a great option to hold heavier filling. You could always add a bit more almond milk to thin the batter out a bit more.

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We really love fruit and since these babies could hold up a substantial amount of filling and topping, we sure took advantage of the abundant summer fruits available. Part of the heft of these crepes that allow a heartier filling is due to the spelt flour used. This was our first time using this flour on our Cook-N-Dine Teppanyaki, and while we noticed it made them a little challenging to spread, it’s also the reason this batter makes for a more substantial crepe.

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These big and hearty crepes required two spatulas for flipping, and they sure did a great job of holding up the ricotta and fruit. The ricotta from Girl on the Range’s recipe is a delicate and delicious combination that isn’t overly sweet, allowing the fruit to really be the star as the lemon from the ricotta adds a nice tart kick. If inclined to a sweeter filling, sugar or any preferred sweetener could be added to the mix. The final touch of coconut milk topping with vanilla is a great replacement for syrup. We felt you could even forego the extra topping, the crepes and ricotta being so delicious on their own.

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Beautiful, satisfying and delicious! Guten appetit!

Recipe

Crepe batter:
1 cup spelt flour
1 pinch of salt
1 tsp. cinnamon
2 tbsp. agave nectar
2 tbsp. melted butter
1 cup almond milk
1 egg

Gently hand-mix the ingredients until combined, ensuring to not overmix. Once the Cook-N-Dine is preheated, turn up to about 7 or 8. Pour some clarified butter/ghee or your preferred cooking oil on the warm center, then a couple of ladles of the batter. Use a spatula to spread the batter a bit, making it more even and a little thinner. Bubbles will start to form as the bottom cooks; once the bubbles stop forming, use two spatulas to pick up the crepe and flip it. Cook for about a minute, then transfer to a plate.

Ricotta filling:
1.5 cups ricotta
1/4 cup coconut milk
zest of one lemon
juice of half a lemon
1/4 cup agave nectar

Mix all ingredients together, setting aside until ready to use.

Coconut milk topping:
1.25 cup coconut milk
scraping of one vanilla bean

With a hand or stand mixer, whisk together on high until the mixture becomes light and frothy. Approximately 5 minutes.

Top with your fruits of choice and enjoy!

Printable Recipe

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