Mini Crepe Cakes with Ricotta

Name: Mini Crepe Cakes with Ricotta
Ingredients: 1½ cups milk (room temperature); 3 eggs (room temperature, large); 2 tablespoons granulated sugar; ½ teaspoon salt; 3 tablespoons butter (unsalted, melted and cooled); ½ cup brandy; 1 teaspoon vanilla extract; 1 teaspoon lemon zest (organic, grated); 1 cup flour (all-purpose, 142 grams); melted butter for cooking; 2 sweet ricotta recipe; ½ cup pistachios (toasted, chopped); icing sugar (optional to garnish); fresh mint leaves (optional to garnish); 1 cup fresh raspberries (to garnish)

"A scalloped cookie cutter creates the best-looking mini crepe cakes just begging to be filled with creamy ricotta. So elegant and delicious!..."

INGREDIENTS

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1½ cups milk (room temperature)

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3 eggs (room temperature, large)

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2 tablespoons granulated sugar

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½ teaspoon salt

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3 tablespoons butter (unsalted, melted and cooled)

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½ cup brandy

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1 teaspoon vanilla extract

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1 teaspoon lemon zest (organic, grated)

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1 cup flour (all-purpose, 142 grams)

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melted butter for cooking

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2 sweet ricotta recipe

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½ cup pistachios (toasted, chopped)

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icing sugar (optional to garnish)

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fresh mint leaves (optional to garnish)

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1 cup fresh raspberries (to garnish)

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