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Recipe details
Baked Peach and Ricotta Crêpe
A folded crêpe filled with sweetened ricotta and peach, then baked until puffed and golden.
≈ 207 kcal/100 g · ≈ 463 kcal/serving
40 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
ricotta cheese60 g
all-purpose flour32 g
whole milk60 ml
granulated sugar12 g
ripe peach, diced75 g
unsalted butter10 g
Cookware and utensils
8-inch nonstick skillet
mixing bowl
whisk
rubber spatula
10-inch ovenproof skillet
oven
Directions
01
Preheat the oven to 400°F/200°C.
Products
No products at this step
Action
preheat
Time
10 min
Temperature
400°F/200°C
02
Whisk the egg, flour, milk, and half the sugar into a smooth batter.
Products
large egg — 50 g; all-purpose flour — 32 g; whole milk — 60 ml; granulated sugar — 12 g
Action
whisk
Time
3 min
Temperature
Room temperature, about 70°F/21°C
03
Melt the butter in the nonstick skillet over medium heat.
Products
unsalted butter — 10 g
Action
melt
Time
1 min
Temperature
Medium heat, 350°F/175°C
04
Pour the batter into the skillet.
Products
large egg — 50 g; all-purpose flour — 32 g; whole milk — 60 ml
Action
pour
Time
1 min
Temperature
Medium heat, 350°F/175°C
05
Cook the crêpe until its underside sets.
Products
large egg — 50 g
Action
cook
Time
2 min
Temperature
Medium heat, 350°F/175°C
06
Transfer the crêpe to the ovenproof skillet.
Products
No products at this step
Action
transfer
Time
1 min
Temperature
Warm, about 140°F/60°C
07
Mix the ricotta, peach, and remaining sugar in the bowl.
