Saturday, August 6, 2022

Blueberry Lemon Ricotta Crepes

 



A beautiful day here so I had extra energy to make something special for dinner.  What better than a fresh blueberry sauce with a hint of lemon and some lemon ricotta crepes.


Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt


Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Ricotta stuffing ~

15 oz ricotta
2 tbsp. honey
1 dash of cinnamon
zest of 1/2 lemon

Mix together in a small bowl and use to fill the crepes.  

Assemble crepes by spreading some ricotta mix down the center and rolling up burrito style.  Top with blueberry sauce.

Blueberry Lemon Sauce ~

1/3 cup sugar
1/3 cup water
10 oz blueberries, fresh or frozen
1/2 tsp lemon zest
1 tbsp. lemon juice