Tortillas with Raspberries and Ricotta

by Editorial Staff

A very tasty combination of the delicate taste of flat cakes and fresh raspberries will not leave you indifferent. A great option for a hearty and delicious breakfast!

Cook: 30 mins

Serving: 4

Ingredients

  • Flour – 70 Grams
  • Sugar – 2-3 tbsp
  • Salt – 1 Pinch
  • Vanillin – 1 Gram
  • Egg – 1 Piece
  • Baking powder – 1 teaspoon
  • Ricotta – 250 Grams
  • Raspberry – 50 Grams

Directions

  1. Prepare all ingredients.
  2. Transfer the ricotta to a deep bowl
  3. Add egg, salt, sugar and vanillin.
  4. Stir, add flour and baking powder
  5. Stir everything again. Perhaps the flour will go a little more than indicated, the dough should be quite thick and viscous.
  6. With wet hands, take a small portion of the dough, roll in flour and form a small cake
  7. Fry the cakes in vegetable oil on both sides until golden brown.
  8. Before serving, garnish each portion with any syrup, I have chocolate one, and fresh raspberries. I added more mint leaves. Raspberry-ricotta tortillas are ready. Very tender, tasty and aromatic!

Bon Appetit!

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