Ingredients
Method
1.Sift flour into small bowl; whisk in combined milk and egg until smooth. Strain batter into medium jug; stand 30 minutes.
2.Meanwhile, combine cheese, sultanas and honey in small bowl.
3.Heat a small greased heavy-based frying pan. Pour 2 tablespoons batter into pan, tilting pan to coat base; cook crêpe until browned lightly. Turn crêpe; brown other side. Remove crêpe from pan; cover to keep warm. Repeat with remaining batter.
4.Place rounded tablespoons of ricotta mixture in centre of each crêpe; roll to cover filling, fold in sides, continue rolling to enclose filling.
You could use frozen ready-made crepes, or freeze your own. The filling needs to be made on the day of serving.
Note
