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Ricotta Cheese Crepes with Persimmon Apricot Marmalade Recipe

Ricotta Cheese Crepes with Persimmon Apricot Marmalade

Recipe Courtesy of Marty Semola, Executive Chef of The Ritz Carlton Hotel, Philadelphia

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on April 26, 2011

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    1/4 ounce salt.... that cannot be right? It created an inedible, overly-salty batter! Unfortunately, after wasting the batter, I compared this to other crepe recipes on the website and most do not even use salt, and if they do, it is a "pinch!

    people found this review Helpful.
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  • on December 14, 2004

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    I actually only used this recipe for the marmalade, and it turned out great! I doubled the recipe and it was enough to fill 6 small jelly jars. A very sophistocated marmalade - not your average orange!

    people found this review Helpful.
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