Crepes made with soft sweet cheese dough that gets stuffed with ricotta cream, adorned with pecan, peaches and finished with a drizzle of maple syrup. Perfect for a make-ahead breakfast, brunch or dessert.
Prep Time: 25 minutes
Cooking Time: 3 minutes
Yield: 16-24 crepes
First, prepare the ricotta cream filling and garnishes for assembly and then make the crepes.
Ricotta Cream Filling:
Prepare ricotta cream in the bowl of the mixer fitted with the paddle attachment. Mix the Fresh Ricotta Cheese, cream cheese, pure vanilla extract and maple syrup on medium high speed until smooth, about 4 minutes. While mixing, periodically scrape the bowl. When finished, scrape into a pastry bag and refrigerate until ready to assemble.
Make a maple bourbon syrup in a small saucepan. Combine the maple syrup, bourbon and pecans and heat on the stove over medium-high heat. Bring to a rolling boil and then immediately remove from heat. Transfer to a serving bowl and allow to cool to room temperature.
Slice peaches and reserve for assembly.
Sweet Cheese Crepes:
In a large saucepot over medium-high heat, mix together the water and sugar, whisking occasionally until the sugar dissolves. Bring to a boil and then add in the fine semolina, whisking constantly until well combined and slightly thickened, about 30 seconds.
Reduce the heat to medium. Switch from a whisk to a rubber spatula and then add in the Fresh Mozzarella Cheese and vanilla extract. Stir well until the mozzarella melts and the mixture forms a soft, cohesive dough. Pour ½ cup vegetable oil on a clean kitchen counter. Turn dough out of hot pan onto the oiled surface and allow it to cool briefly until it’s comfortable to handle.
Divide the dough into 2 equal pieces. Take one half of the dough to work with; oil the other half and allow to rest. Roll out the dough into a rectangle about 9-inches x 13-inches in size and aproximately 1/16-inch thick with a well-oiled rolling pin. Using a sharp knife or pizza cutter, trim off the irregular sides of the dough to form a clean cut rectangle. Then cut into smaller rectangles about 3-inches x 4-inches. Repeat with other half of dough.
Take the piping bag full of ricotta cream filling and snip off about ½ inch of the tip. Pipe the ricotta cream filling onto each crepe, down the middle (long ways), leaving 1 inch on either side.
Gently lift one edge of the crepe and roll it over the cream filling, until completely covered and the dough seals it in and looks like a thin log. Continue rolling the cream filled crepe over the exposed crepe dough and gently press together to ensure the crepe will not unroll. Repeat until all the crepe dough and ricotta cream filling is used up.
Arrange the rolls on a serving platter and spoon the peach slices and bourbon maple syrup over the top. Enjoy!
Cover and refridgerate leftovers.
Fresh Ideas for Garnish and Filling: