Follow these steps for perfect results
flour
confectioners sugar
milk
salt
eggs
well beaten
Ricotta cheese
eggs
confectioners sugar
for sprinkling
Mix flour, confectioners sugar, and salt in a bowl.
In a separate bowl, combine eggs and milk.
Gradually add the egg and milk mixture to the flour mixture, beating until smooth.
Heat a lightly greased 7-inch skillet over medium heat.
Pour 3 tablespoons of batter onto the hot skillet, tilting the pan to distribute the batter thinly.
Cook for 1-2 minutes per side, or until lightly browned.
Repeat with remaining batter, stacking pancakes on a plate as they are cooked.
In a bowl, mix Ricotta cheese and eggs to create the filling.
Spread the Ricotta filling onto each pancake.
Roll up the filled pancakes.
Place the rolled pancakes in a greased baking dish.
Sprinkle with confectioners sugar.
Bake in a preheated 300°F (150°C) oven for approximately 30 minutes, or until heated through.
Expert advice for the best results
For a richer flavor, use whole milk ricotta.
Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
Serve with a dollop of sour cream or a sprinkle of fresh berries.
Everything you need to know before you start
15 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack the pancakes on a plate and dust with extra confectioners sugar.
Serve warm with fresh fruit and whipped cream.
Drizzle with maple syrup or honey.
Pairs well with the sweet and creamy flavors.
Provides a refreshing contrast.
Discover the story behind this recipe
Often served as a special occasion breakfast or dessert.
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