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1
For the gingered peach topping: Preheat the oven to 200 degrees F.
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2
Place the peaches, sugar, fresh ginger, ground ginger, white pepper and 3 cups water in a large saucepan over medium heat.
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3
Let simmer for 20 minutes.
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4
Drain the peaches and reserve the cooking liquid.
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5
Return the cooking liquid to the saucepan and bring to a boil over medium-high heat.
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6
Reduce to a simmer and cook until the liquid has reduced by half and has a syrupy consistency.
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7
Pour the syrup over the peaches and hold in the oven.
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8
The peaches can be made up to 3 days in advance and refrigerated.
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9
Gently rewarm in a saucepan.
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10
For the ricotta filling: In the bowl of a food processor, combine the ricotta and cream cheese.
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11
Mix on high until perfectly smooth.
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12
Add the sugar and almond extract and pulse until combined.
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13
Transfer to a small bowl.
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14
The ricotta filling will keep in the refrigerator for three days.
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15
For the Swedish pancakes: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, milk, sugar and almond extract and whisk until light and fluffy.
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16
Add the flour and salt and whisk thoroughly to eliminate all lumps and make a smooth batter.
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17
With the stand mixer running on low, slowly stream in the melted butter until well combined.
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18
For a thinner pancake, adjust the thickness of the batter by adding a bit more milk.
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19
The pancake batter will keep in the refrigerator for up to three days.
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20
Whisk before using.
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21
Heat a griddle or nonstick skillet over medium-high heat.
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22
Lightly butter the skillet and wait until the butter gets frothy and light in color but not browned.
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23
Add 1/8 cup of the pancake batter to the pan and cook until the edges are lightly browned.
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24
Flip over the pancake, put a spoonful of the ricotta filling into the center and cook until the other side is light golden brown.
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25
Fold the pancake in half (think quesadilla) and transfer to a large serving platter.
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26
Repeat the process until all of the batter has been used.
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27
Top with the gingered peaches, dust with the confectioners' sugar and serve.
