Crepes With Lemon Ricotta And Mixed Summer Berries
1 C (250 ml) flour
pinch of salt
3 eggs
1-1 ¼ C (250-310 ml) milk
Vegetable oil for frying
400 g ricotta cheese
zest of 1 lemon
squeeze of lemon juice
¼ C (60 ml) cultured cream
1 Tbsp (15 ml) icing sugar
200 g mixed summer berries
berry coulis for serving (optional)
Type of dish
Baking
Desserts
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
Luxury
special occassions
Simple recipes
Cooking appliance
Induction Hob
Bread, cakes and pastries
Hearty Food
Flavour
Sweet
30-minute quick meals
Type of ingredient
Breakfast
Dairy
Vegetarian
Recipe for
4 People
Temperate range
Warm
Cooking for storage
Preserves
PreparationPlace all the crepe ingredients into a blender and blend until smooth. Allow to rest at room temperature for 15 minutes.
Heat a frying pan with a little oil and when relatively hot pour a small ladle of batter into the pan, swirling it around to coat the entire base. Cook over a gentle heat for about 1 minute, then flip using a spatula and cook the other side for about 30 seconds or until golden brown. Repeat until mixture is finished.
Place the ricotta cheese into a bowl and mix in the lemon juice, lemon zest, cultured cream and sugar.
Mix a handful of berries into the cheese crushing slightly to release all the juices.
Fold the crepes into quarters and fill each pocket with a generous spoonful of sweet ricotta mixture and drizzle with a little berry coulis.
Cooking time: 20 minutes
Heat a frying pan with a little oil and when relatively hot pour a small ladle of batter into the pan, swirling it around to coat the entire base. Cook over a gentle heat for about 1 minute, then flip using a spatula and cook the other side for about 30 seconds or until golden brown. Repeat until mixture is finished.
Place the ricotta cheese into a bowl and mix in the lemon juice, lemon zest, cultured cream and sugar.
Mix a handful of berries into the cheese crushing slightly to release all the juices.
Fold the crepes into quarters and fill each pocket with a generous spoonful of sweet ricotta mixture and drizzle with a little berry coulis.
Cooking time: 20 minutes