|Crespelle with Sweet Ricotta and Amarena Cherries|
These luscious and intensely flavourful cherries from the province of Emilia-Romagna are one of the most sought after all over Europe. The Fabbri family has been producing these luxurious wild cherries in syrup since 1905 from the guarded original recipe of founder Gennaro Fabbri. The local wild cherries which are a dark red variety with a sweet and slightly bitter flavour are preserved in a rich syrup made from the juice of the same fruit with a slight almond flavour. Amarena cherries are not inexpensive so when I had some leftover from making panna cotta I searched for a tasty way to use them. Enter these Italian style crepes based on a recipe from Taste.com the Australia version.
**Crespelle with Sweet Ricotta and Amarena Cherries**
500g fresh full-fat ricotta, drained
1/2 cup (75g) icing sugar
60g dark chocolate, finely chopped, plus grated chocolate to serve
1 teaspoon grated lemon or orange zest
200g jar Amarena Fabbri cherries
2 teaspoon arrowroot (Arrowroot can be exchanged with cornstarch but it does create a clearer sauce)
1 cup (150g) plain flour
300ml(approximately 1-1/4 cups) milk
1 large (70g) egg
55g (1/4 cup/1/2 a stick) unsalted butter, melted, plus extra to brush
2 tablespoons grappa (optional)
For crespelle, whiz flour, milk and egg in a processor or blender until smooth. Add butter, and grappa if using, then process to combine. Transfer to a jug, then cover and stand for 30 minutes at room temperature.
Pass ricotta through a sieve into a bowl. Stir in icing sugar, chocolate and zest. Cover and chill until needed.
Drain cherries, reserving juice. Mix 1 tablespoon juice and arrowroot in a bowl, stir until smooth, then place in a pan with remaining juice and stir over low heat for 1-2 minutes to thicken. Add cherries, then set aside.
Brush base of a 20cm non-stick crepe pan or frypan with a paper towel dipped in extra butter. Heat over medium heat, then pour 2 tablespoons batter into the pan, tilting to coat base (pour any excess back into jug). Cook 1 minute or until golden, then flip and cook other for just under 1 minute until golden. Transfer to a plate and cover with foil to keep warm. Repeat to make 12 crespelle.
To serve, place 1 heaped tablespoon of ricotta mixture in the centre of each crepe, then fold in sides to form square parcels. Place 2 crespelle on each plate, top with cherries and dust with chocolate.