Crêpes with Lemon Ricotta Filling and Berries
I had some raspberries that were starting to lose their freshness, so I made them into a delicious topping to serve with these lemon and ricotta filled crêpes. When making crêpes, the key is using both a nonstick pan and brushing the pan with butter to get the right texture and savory flavor. This recipe makes about a dozen 8-inch crêpes.
Crêpes
Ingredients
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1 3/4 cups flour
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1/2 teaspoon kosher salt
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2 cups whole milk, room temperature
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3 eggs, room temperature
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4 tablespoons butter, melted, plus more for pan
Recipe
1. In a blender, mix flour, salt, milk, eggs, and butter. Let rest in the refrigerator at least an hour, up to a day ahead.
2. Heat an 8-inch non-stick skillet over medium heat and brush with butter. Using a ladle, pour about 1/4 cup of batter into the pan, swirling the pan to allow the batter to evenly coat it. Once the crêpe looks set (the batter is no longer glossy), run a rubber spatula around the edges to loosen and flip to cook the other side for a minute.
3. Transfer crêpe to a plate and cover. Repeat with the remaining batter.
Raspberry Topping
Ingredients
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1 pint raspberries
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1 /4 cup sugar
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1/2 cup water
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1 teaspoon cornstarch
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1 tablespoon lemon juice
Recipe
1. In a small saucepan over medium-high heat, add the raspberries, sugar, water and cornstarch and stir.
2. Bring the mixture to a boil. Reduce heat to medium-low, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
3. Stir in lemon juice and remove from heat. Allow to cool slightly before serving.
Lemon Ricotta Filling
Ingredients
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8 ounces ricotta
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1/4 cup powdered sugar
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zest of 1 lemon
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1 tablespoon lemon juice
Recipe
1. With a hand mixer, blend all of the ingredients together until smooth.
2. To assemble the crêpe, place a rounded tablespoon of lemon ricotta filling onto one quarter of a crêpe. Fold crêpe in half, then fold over again to make a triangle. Spoon on raspberry topping, sprinkle with mixed berries, and dust with powdered sugar.