Curds and Whey, Two Ways

Something has been stirring in me to make some more ricotta.  It’s so easy, you know every ingredient that goes in it (milk, salt, lemon), and there’s such satisfaction in making your own cheese.  I have, however, been distressed every time I’ve made it that I have so much whey left over after the curds separate out.  I mean honestly.  The cows at Snowville are such beautiful productive girls, how could I carelessly dump half of that milk down the drain?

I happily came across this great recipe for whey crêpes that are the most delicious ones I’ve ever had that weren’t made by a French person.  They are staggeringly good.  Because I made my ricotta with just Snowville and lemon the whey added a subtle lemony fragrance to the crêpes that ensured they paired equally well with savory as well as sweet fillings.

For dinner I stuffed them with a combination of roasted squashes (delicata, summer crookneck and butternut), homemade ricotta and a bit of crispy pancetta.

For dessert, the leftovers were slathered with butter and sprinkled generously with granulated sugar (enough for a bit of a crunch, please) before being folded neatly into quarters.  I was relieved when we ran out of crêpes because I literally would have eaten them until I keeled over.

For breakfast they’ll be stuffed with sauteed plums from my Green B.E.A.N. delivery box (another in-depth post about that to come).  With no pun intended, here’s how to make them.

Easy Whey Crêpes, makes 15 small crepes, inspired by the recipe from Under the High Chair

In a blender add in this order:

3 eggs

1 c all purpose flour

2 T melted butter

1 1/2 c whey (from making ricotta)

Pinch of salt

Blend until smooth.  Store blender pitcher in the fridge for at least an hour to chill (and up to two days if you think you can stop yourself).

Heat a non-stick pan (I used an eight inch) over medium high heat.  Pour in a scant 1/4 c batter and swirl the pan to evenly coat the pan.  Allow the edges to brown slightly and the top surface to dry.  Flip.  PK tip: Make sure you show the crêpe you’re the boss; no wimpy, tentative flipping.  Confidence!  Cook the other side for 15 to 20 seconds more.  Keep warm on a plate in an oven on very low temp (mine was 165F).

Playlist included Kelly Watch the Stars, by Air.


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