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	* Exported from MasterCook * Ricotta Cheese Crepes With Persimmon Apricot Marmalade Recipe By :Marty Semola, Executive Chef of The Ritz Carlton Hotel Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **CREPES** 4 ounces bread flour 4 ounces cake flour or 8 ounces of all-purpose flour 1 can be substituted for both flours 1 ounce sugar 1/4 ounce salt 3 eggs -- (3 to 4) 16 ounces milk 3 1/2 ounces oil or clarified butter **FILLING** 3/4 dry ricotta cheese 1 egg yolk -- beaten 1/2 tablespoon melted butter 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 tablespoon sugar **PERSIMMON/APRICOT MARMALADE** 1 pound rehydrated dried apricots 2 ripe persimmons -- (2 to 3) 1 cup sugar 1 1/2 tablespoons lemon juice 1/4 teaspoon ground cloves Sift flour, sugar and salt into a bowl. Add the eggs and just enough milk to make a soft paste with the flour. Mix until smooth and lump free. Gradually mix in the rest of the milk and the oil. The batter should be the consistency of heavy cream. If too thick, thin with a bit of water. If it has lumps, pour the batter through a fine strainer. Let the batter rest for 2 hours before making crepes. Rub an 8-inch crepe pan, or non stick skillet, lightly with oil. Heat over moderate heat until very hot. Remove the pan from the heat and pour in 3 to 4 tablespoons of the batter. Very quickly tilt the pan to cover the bottom of the pan with a thin layer of batter. Immediately dump out any excess batter since the crepe must be very thin. Return the skillet to the heat for 60 to 90 seconds until the bottom of the crepe is lightly brown. Flip the crepe over and lightly brown the other side. Slide the finished crepe onto a plate. Continue making crepes until the batter is finished and stack them on the plate. Cover the finished crepes with plastic wrap and refrigerate until ready to use. For filling, pour ricotta cheese into cheesecloth and tie the cloth in a knot. Put a weight (or filled can) on top of cheese and place over a colander to drain overnight. Mix the cheese, egg yolks, butter, salt, sugar and cinnamon. Place 2 tablespoons in the center of each crepe and roll. Crepes may be filled in advance and kept in the refrigerator until ready to serve. Just before serving, bake in a 250 degree F oven for 15 minutes. Serve crepes warm, sprinkled with a bit of cinnamon and powdered sugar to garnish the plate. Top with persimmon and apricot marmalade. To make the marmalade, cut apricots in half and reserve. Cut out the leafy base from the persimmon then quarter fruit lengthwise. Skin each quarter with a knife. Cut the skinned persimmons into small pieces. Combine the fruit into a non aluminum saucepan with the sugar, lemon juice, cloves and apricots. Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the marmalade come to a boil. Reduce this mixture to a jam like consistency and chill. Recipe Courtesy of Marty Semola, Executive Chef of The Ritz Carlton Hotel, Philadelphia Television Food Network; Pick of the Day with Curtis Akins; Ricotta Cheese Crepes With Persimmon Apricot Marmalade MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 269 Calories; 12g Fat (39.2% calories from fat); 5g Protein; 36g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

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