LEMON RICOTTA CREPES WITH BLACKBERRY SAUCE

Dessert|Brunch|Vegetarian

Ingredients

The Crepes:

1 ½ tablespoons butter

2 eggs

⅔ cup flour

1 teaspoon salt

4 teaspoons sugar

1 cup milk

The Blackberry Sauce:

3 cups blackberries

½ cup sugar

1 tablespoon cornstarch

¼ cup blackberry brandy

½ teaspoon salt

1 tablespoon lemon zest

The Lemon Ricotta Filling:

1 ½ cups whole milk ricotta

2 tablespoons powdered sugar

2 tablespoons lemon juice

Instructions

To make the crepes place the butter in an 8-10” non-stick skillet over medium high heat. Let the butter melt (but not brown) while you make the batter.

Combine the egg, flour, salt, sugar, and about ⅓ of the milk in a medium size bowl. Whisk vigorously until the batter is smooth. Add the remaining milk and whisk again until you have a smooth thin batter.

The butter should be melted in the skillet by this time. Pour the butter into the batter whisking until a cohesive smoother batter is formed. Leave any residual butter in the pan.

Using a ¼ cup measure, tilt the pan off the heat slightly and pour the batter into the bottom side of the pan. Quickly swirl the pan so that the batter completely coats the bottom of the pan in a thin layer. If you have holes, just pour a little batter in to fill them.

Cook for 1-2 minutes until the edges start to lightly brown and the crepe pulls away from the side of the pan. Lift the edge with a spatula and flip the crepe to the other side (I like to use my hands, but you can also use the spatula to flip). The crepe should have a light brown lacey look on the cooked side. Cook the other side for an additional 1-2 minutes and remove to a plate.

Repeat with the remaining batter. This recipe will make about 8, 8-10” crepes.

To make the sauce, combine all of the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce to a low boil and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Set aside.

To make the filling, combine the ricotta, powdered sugar, and lemon juice in a medium bowl and whisk vigorously until smooth.

To serve*, place one crepe on a cutting board and place about ¼ – ⅓ cup of the filling down the center. Drizzle a couple of tablespoons of the blackberry sauce on top of the filling. Fold the sides of the crepe over the filling to seal it in (you can also roll the crepe over the filling). Gingerly place the filled crepe, seam-side-down, on a plate and top with a generous ladle of the blackberry sauce. Garnish with more fresh blackberries and basil or mint. Devour!

*Note you can also place the filling in one corner of the crepe and fold the crepe over the filling and then over again into a triangular shape.