How to make Ricotta Cheese Crepes with Tropical Fruit Salsa -

Oozing with cheese these crepes are unique and just too delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ricotta cheese (रिकोटा चीज़), Eggs (अंडे)

Cuisine : Fusion

Course : Snacks and Starters


For more recipes related to Ricotta Cheese Crepes with Tropical Fruit Salsa checkout Crepes with Ricotta and Bacon. You can also find more Snacks and Starters recipes like Cheese Stuffed Olives Pav Bhaji Dosa Egg Bhujne Afghani Kebab - SK Khazana

Ricotta Cheese Crepes with Tropical Fruit Salsa

Ricotta Cheese Crepes with Tropical Fruit Salsa Recipe Card

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Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Ricotta Cheese Crepes with Tropical Fruit Salsa Recipe

  • Ricotta cheese 1/2 cup

  • Eggs 3

  • Vanilla essence 1 teaspoon

  • Refined flour (maida) 1 cup

  • Salt a pinch

  • Baking soda 1/4 teaspoon

  • Baking powder 1/2 teaspoon

  • Castor sugar 1/2 cup

  • Milk 1 cup

  • Butter as as required

  • Fresh mint leaves a few + to garnish

  • Maple syrup for drizzling

  • Vanilla ice cream to serve

  • Tropical fruit salta

  • Green kiwi , chopped 1 medium

  • Red grapes , chopped 1/4 cup

  • Ripe mango , chopped 1 medium

  • Fresh pomegranate pearls 1/4 cup

  • Pineapple , chopped 1/2 cup

  • Plum , chopped 2

  • Honey as required

  • Lemon juice 1 tablespoon

  • Salt a pinch

Method

Step 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.

Step 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.

Step 3

Sift refined flour directly into the bowl. Add salt, baking soda, baking powder and castor sugar and mix till well combined.

Step 4

Add the milk, little by little, and continue beating till you get a smooth batter of pouring consistency.

Step 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.

Step 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.

Step 7

Use up the remaining crepe batter similarly.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.