Directions

First, prepare the ricotta cream filling and garnish for assembly. Then, make the crepes.

To make the ricotta cream filling: In the bowl of a mixer fitted with the paddle attachment, mix the ricotta cream filling ingredients on medium-high speed until smooth, about 4 minutes. While mixing, periodically scrape the bowl. When finished, scrape the mixture into a pastry bag and refrigerate until ready to assemble.

To make the garnish: Make a maple bourbon syrup in a small saucepan by combining the maple syrup, bourbon and pecans and heating it on the stove over medium-high heat. Bring it to a rolling boil and then immediately remove it from the heat. Then, transfer the syrup to a serving bowl and allow it to cool to room temperature.

Reserve the sliced peaches to the side for assembly.

To make the sweet cheese crepes: In a large saucepot over medium-high heat, mix together the water and sugar, whisking occasionally until the sugar dissolves. Bring it to a boil and then add in the fine semolina, whisking constantly until well combined and slightly thickened, about 30 seconds.

Reduce the heat to medium. Switch from a whisk to a rubber spatula and then add in the Dragone® Fresh Mozzarella Cheese and rose water. Stir well until the mozzarella melts and the mixture forms a soft, cohesive dough. Then, pour the vegetable oil on a clean kitchen counter. Turn the dough out of the hot pan and onto the oiled surface and allow it to cool briefly until it's comfortable to handle.

Divide the dough into 2 equal pieces. Take one-half of the dough to work with; oil the other half and allow it to rest. Roll out the dough into a rectangle about 9x13 inches in size and about 1/16-inch thick with a well-oiled rolling pin. Using a sharp knife or pizza cutter, trim off the irregular sides of the dough to form a clean-cut rectangle. Then, cut it into smaller rectangles about 3x4 inches. Repeat with the other half of the dough.

Take the piping bag full of ricotta cream filling and snip off about ½ inch off the tip. Pipe the ricotta cream filling onto each crepe, down the middle (long ways), leaving 1 inch on either side.

Gently lift one edge of each crepe and roll it over the cream filling, until it’s completely covered and the dough seals it in, making it look like a thin log. Continue rolling the cream-filled crepe over the exposed crepe dough and gently press it together to ensure the crepe will not unroll. Repeat until all the crepe dough and ricotta cream filling is used up.

Arrange the rolls on a serving platter and spoon the peach slices and bourbon maple syrup over the top. Enjoy!

Cover and refrigerate the leftovers.

Tip: Consider these fresh ideas for garnishes and fillings:

• Fresh oranges with a rosemary syrup
• Fresh strawberries with a mint syrup
• Lemon zest with honey
• Fresh blueberries with a cardamom syrup
• Pistachios with a rose water syrup
• Sliced apples with a cinnamon syrup