I'm very excited to have some recipes this week from guest blogger Mrs. N. She's cooked up some fantastic meatless dinners to share with you! -T
Crepes stuffed with fresh ricotta cheese and veggies are surprisingly easy to make. You can use any vegetables you like, we've enjoyed fresh spinach, roasted asparagus, and roasted red peppers. If you're in a rush you can easily use pre-made ricotta, just warm it gently in the microwave before stuffing your crepes.
- 2 large eggs
- ¾ cups milk
- ½ cup water
- 1 cup flour
- 3 tbsp. melted butter
- ½ tsp salt
- 2 tsp dried herbs or ¼ cup finely chopped fresh herbs
Whisk all crepe ingredients together, let rest for 30 minutes. Heat a small nonstick pan and coat lightly with butter. Pour 1/4 cup of batter into the pan and swirl to spread it around; cook for 30 seconds, flip and cook another 10 seconds. Continue until all the batter is used.
- Ricotta (recipe below)
- 1 gallon whole milk
- 1 pint cream
- 1/3 cup lemon juice
In a large pot, heat milk and cream to 190 degrees, stirring to keep the bottom from scorching. Once the milk mixture reaches 190°, slowly add the lemon juice. Stir until white curds separate and are floating in the yellow-ish whey. Pour curds and whey into a colander lined with 3-4 layers of cheesecloth. Let drain for several hours. Store cheese in an air-tight container. It will keep for up to two weeks.