With the upcoming summer, baring it all, in sight, I have been bad. So bad was I that I not only ate some very delicious ricotta crepes with berry sauce at a restaurant a few nights ago but also spent the next day experimenting with a perfect recipe to replicate the deliciousness in question. The result will hopefully even the score by ruining your bikini season as well…you are welcome 😉
- 2 large eggs
- 1 cup flour
- 3/4 cups whole milk
- 1/2 cup water
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
In a blender, combine all the ingredients and mix, pulsing for 30 seconds. Place the mixture in the fridge for 1 hour. To cook, melt some butter in the pan and pour some of the batter into it, swirling to spread it around evenly. Cook for about a minute then flip. Cook for another 30 seconds and remove onto the cutting board or other flat dry surface. Once the crepes cool and become less sticky you can stack them on the plate. The cooking time is an estimate so please keep an eye on the crepes so they do not start burning and always add butter before you move on to the next crepe. Continue cooking until all the batter is gone.
- Frozen organic berry mix (raspberries, blueberries, strawberries etc)
- 1 cup whole milk ricotta cheese
- 1/4 cup granulated sugar
- 1 teaspoon corn starch
- 1 tablespoon fresh lemon juice
- Powdered sugar for decoration
For this recipe, I prefer to use Sunrise Growers Organic Antioxidant Blend for it has cherries, raspberries, blueberries, strawberries and pomegranate. It makes the berry filling a bit more interesting than the regular raspberry-strawberry-blueberry combination. You set the frozen berries aside and let them thaw. Once the berries are thawed, combine them with sugar and cornstarch in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes watching the berry mix thicken. Remove the saucepan from the heat and stir in lemon juice. Set aside and let it cool. In a separate bowl, combine the ricotta cheese and 1 tablespoon granulated sugar. Set aside.
Spread ricotta over each crepe and add some berry mixture. Fold and roll the crepe. Top with more berry mixture and dust with confectioners’ sugar. Enjoy!