Briskly whisk together:
1 3/4 cups ricotta
1/3 cups sugar
2 Tbl zest from 2-3 lemons
Gently combine in 2/3 c flour
drop small spoonfulls in the fry pan & be careful when flipping, they are very delicate.
Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits.
How to make it:
Plan ahead as this will take some time.
Required: 8-14 hours
Here's How:1 cup whipping cream mixed with 2 tablespoons buttermilk.Combine well in glass jar and cover.Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.Stir well and refrigerate.Use within 10 days.Tips:Use as a thickener for soups or sauces.Spoon over fresh fruits, puddings or warm cobblers.Can be used in boiled recipes as it will not curdle.
What You Need: 2T Buttermilk & 1 cup Whipping Cream