Soy crepes with cherries and ricotta cheese

Type
Desserts

Difficulty
Medium

Season
Summer

INGREDIENTS FOR 8-10 CREPES

100 g  soy flour
100 g soft wheat flour type 00
2 eggs
2 glasses of soy milk

INGREDIENTS FOR FILLING

350 g  well drained ricotta cheese
4 spoons of sugar
the zest of a lemon
300 g cherries

PREPARATION

In a bowl, beat eggs with milk. To not create lumps, add the two flours stirring constantly with a whisk. Let the batter rest to ambient temperature for 20 minutes. Heat a non-stick frying pan. With the ladle, take the quantity of batter needed to cover the bottom of the pan. When the bubbles are formed, turn the crepes and cook on the other side. For the filling: mix the ricotta cheese with the sugar, the zest of a lemon and some drops of his juice. Sprinkle it on the still warm crepes, together with the washed cherries, pitted and cut in half. Sprinkle with powdered sugar and serve.