-
1
To make crepes, whirl 11/ 4 cups milk, 1 egg, and flour in a blender until smooth.
-
2
Place over medium heat a nonstick frying pan that measures 7 to 8 inches across bottom. When hot, add 1/ 4 teaspoon butter and swirl to coat pan. Pour in 1/ 4 cup batter, quickly tilting pan so batter flows over entire flat surface. Cook until crepe is dry on top and edge is browned, about 30 seconds. Turn crepe with a spatula and brown other side, about 15 seconds. Invert from pan onto a plate. Repeat, stacking crepes as made. You need 8 crepes; reserve any extras for another use.
-
3
To make filling, soak raisins in hot water for 2 to 3 minutes.
-
4
Beat ricotta, 1/4 cup sugar, and egg yolk until well mixed. Drain raisins and stir into ricotta mixture.
-
5
Spoon 1/ 8 of the filling (about 1/4 cup) across lower third of each crepe, and roll to enclose. Place filled crepes, seam side down, in a lightly buttered shallow 9- by 13-inch baking dish or shallow casserole.
-
6
To make custard, whisk 1/4 cup sugar and 1 egg with half-and-half. Pour evenly over filled crepes.
-
7
Bake in a 375u00b0 oven until custard at casserole edge no longer jiggles when gently shaken, about 20 minutes.
-
8
Sprinkle casserole with about 1 teaspoon sugar and shredded lemon peel. Lift out crepes with a wide spatula. Serve warm with cranberry sauce and sour cream added to taste.
-
9
Nutritional analysis per serving without cranberry sauce.
