Wednesday, August 18, 2010

Sweetened Ricotta-filled Crepes with Blackberry Sauce

 Making crepes for breakfast was the perfect way to use some of my homemade ricotta cheese in a dish that wasn't savory and use some of the fresh blackberries that my dad had given me from his garden.  Normally, I am not a sweet food in the morning person, but light, airy crepes, pure-tasting ricotta, and fresh berries was a trio I could not resist.  Crepes do take a bit of time, since you make only one at a time, but they are so very simple to make and cook.  Plate it pretty, because your family is going to think that you spent the wee hours of the morning preparing their breakfast while they were fast asleep!  (But you didn't!)

Sweetened Ricotta-filled Crepes with Blackberry Sauce
Source:  Me
For the Crepes:
1 1/2 cups all-purpose flour
1 1/2 cups milk (buttermilk can be substituted)
3 large eggs
1/3 cup sugar
4 Tbl.. unsalted butter, melted
1 tsp. vanilla extract
1/2 tsp. salt
For the Filling:
1 cup ricotta cheese
1/2 cup powdered sugar
1/2 tsp. vanilla 
For Blackberry Sauce:
1 cup fresh blackberries (any other berry can be substituted)
1/2 cup granulated sugar
1/2 tsp. cornstarch
1/2 tsp. lemon juice

Directions:
Place all crêpe ingredients in blender; blend until no lumps remain. (Scrape down sides to incorporate all ingredients.) Let batter rest 1 hour, or cover and refrigerate overnight.

While the crepe batter is resting, measure out ricotta cheese and place in a medium bowl.  Add powdered sugar and vanilla and stir gently to combine.  Set aside until ready to fill crepes.

In a small saucepan, add sugar and cornstarch and whisk to combine.  Add the blackberries and lemon juice.  Cook over medium heat, stirring constantly, until berries release their juices and break down, and mixture is thickened slightly.

To make crepes, coat large nonstick skillet with cooking spray; warm over medium-high heat. Meanwhile, whisk batter several times until consistency of heavy cream. If necessary, thin with up to 1/4 cup water.

Pour 1/4 cup batter into hot skillet. Lift skillet, and swirl batter around to coat bottom. Return to heat, and cook 3 to 4 minutes, until edges begin to brown and air bubbles form under center of crêpe.  Slide edge of spatula under and around sides of crêpe. Carefully flip over, and cook 2 to 3 minutes more, until browned. Repeat with remaining batter.  Stack finished crepes on a warm plate.

To assemble and serve, spoon line of filling down middle of each crêpe, and roll or fold closed. Place 2 or 3 filled crêpes on each plate.  Pour fruit sauce over the top and serve.

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