Teppanyaki Grill at Home | Teppan Crepe-cakes with Lemon-Ricotta Filling

Recently, we were inspired by the post girls on the mountain Shared and decided to try our own teppanyaki at home. As Girl on The Range points out when she stumbled across The recipe, The batter is thinner than traditional pancakes. We found it to be a thicker, thicker version of the crepe batter, which really makes it a great fit for heavier fillings. You can always add more almond milk to thin out the batter.

We love fruit, and since these babies can handle a lot of fillings and fillings, we definitely take advantage of the abundance of summer fruit. The weight of some of these pancakes makes the filling fuller, thanks to the flour used. This is the first time we've used this flour on the Cookeryaki teppanyaki gas grill, and while we've noticed that it makes their dispersal a bit challenging, that's why the batter makes the crepes stronger.

These large, plump crepes require two spatulas to turn, and they certainly do a good job of lifting ricotta and fruit. The ricotta in ranch girl's recipe is a delicate and delicious combination, but not too sweet, which makes the fruit a real star, as the lemon in ricotta adds acidity. If you prefer a sweet filling, add sugar or any preferred sweetener to the mixture. Finish with a vanilla coconut milk filling instead of syrup. We think you can even give up the extra fillings. Crepes and ricotta are just as good.

Beautiful, satisfying and delicious! Guten appetite!

The Recipe

Crepe batter:
1 cup flour
A pinch of salt
1 teaspoon cinnamon
2 tablespoons agave nectar
2 tablespoons melted butter
1 cup almond milk
One egg

Gently and manually mix the ingredients until they are mixed, making sure they do not overmix. Heat Cookakiaki teppanyaki grill plate to about 7 or 8. Pour some clarified butter/shortening or your favorite cooking oil into the warm center, then pour in a few packets of batter. With a spatula, spread out the batter a little to make it even and thinner. Bubbles begin to form at the bottom when cooked. When the bubbles stop forming, use two spatulas to pick up the pancake and turn it over. Cook for about a minute, then transfer to a plate.

Ricotta filling:
1 1/2 cups ricotta
1/4 cup of coconut milk
A lemon peel
Half a lemon
1/4 cup agave nectar

Mix all the ingredients together and set aside until ready to use.

Coconut milk tops:
1.25 cup of coconut milk
Scrape a vanilla bean

Using a hand-held or vertical mixer, whisk on high until the mixture is light and frothy. About five minutes.

Top with your choice of fruit, enjoy!