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Ricotta Pancakes with Plums

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Recipe Ingredients

  • 425g ricotta cheese
  • 3 tbsp sugar plus ⅓ cup sugar
  • 2ml vanilla extract
  • 8 (23cm) pancakes
  • ¼ tsp ground cinnamon
  • 907g ripe plums, pitted and each plum cut into 8 wedges
  • ⅓ cup freshly squeezed orange juice

Recipe Directions

  1. Preheat oven to 230 °C. Spray baking tray with nonstick cooking spray.
  2. In medium bowl, stir ricotta, 2 tbsp sugar, and vanilla extract until blended. Lay pancakes on work surface and spread scant ¼ cup ricotta mixture down centre of each crêpe.
  3. In cup, combine 1 tbsp sugar with ⅛ tsp cinnamon; sprinkle over ricotta filling. Fold pancakes in half to cover filling, then roll up tightly to enclose.
  4. Place pancakes on prepared baking tray; bake 5 minutes or until warm.
  5. Meanwhile, in 30cm frying pan, combine plums, orange juice, remaining sugar, and remaining cinnamon. Cook on medium-high for 4 to 5 minutes or until plums begin to soften and become juicy, stirring occasionally. Reduce heat to medium and cook for 2 to 3 minutes longer or until plums are tender and juices have thickened.
  6. Serve pancakes topped with plums and their juices.

 

 

Also try Shannon Smuts’s Sweet & Spicy Fruit Kebabs with Coriander Crepes, Coconut Custard & Raspberry Reduction

Each Serving:


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