Whey Crepes with Homemade Ricotta & Rhubarb Compote

I'm not going to waste my time and yours with an introduction about how good this plate of food was or how you really should try the recipes. I will just say that the soft, fresh ricotta and puckery strawberry-rhubarb compote combined in crepes has me completely smitten.

And we both know you're going to make this the first chance you get, so here you go: recipes, pronto.

First, you need to make the ricotta. If you've been following my Eat Well, Spend Less series on Simple Bites, you'll know that ricotta is just one of many pantry staples that can easily be made from scratch for much less money than buying a tub at the supermarket. Many readers commented on my post, Homemade Substitutes for Grocery Staples, and agreed that homemade is best.

Ricotta is no exception. The homemade version is creamy, silky smooth and so rewarding to make. The best part? It's a total cinch.

You'll have to head over to get Jennie’s Homemade Ricotta recipe. I mean it when I say it is simple. And oh-so-good. (Confession: I've made two batches in three days.) Hat's off to the talented Jennie for the recipe.

Note: Do not toss the whey (the milky liquid run-off from the soft cheese); this is going to be the base for our crepes.


These crepes couldn't be much easier. You'll need a blender and a good nonstick pan. I love my Scanpan for that: no Teflon!

Recipe: Whey Crepes

• 3 eggs
• 1 cup all-purpose flour
• 2 Tablespoons melter butter
• 1 1/2 cups whey
• 1 Tablespoon sugar

1. Crack eggs into a blender. Dump flour on top, followed by butter, whey and sugar.
2. Blend until smooth. Chill for at least an hour and up to two days.
3. Cook crepes in a lightly buttered nonstick pan.

Assembly:

• Cooked crepes
• Soft homemade ricotta
• Fruit compote, jam, fruit butter, or sliced fresh fruit.
• Pure maple syrup
  

Basically, use any type of fruit you like to fill the crepes, the ricotta is going to steal the show regardless of what you use.

Fold crepes in half. Place a couple tablespoons of homemade ricotta on one half of the crepe and a spoonful of fruit.

Fold the crepe in two and drizzle with maple syrup.


Enjoy this perfect dish for spring! Are you thinking what I'm thinking? Yes, Easter brunch.