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Ricotta-Berry Crepes

Ricotta-Berry Crepes


• 4 large eggs

• 1/3 cup ricotta cheese

• 1 cup milk

• 1 teaspoon vanilla

• 1/8 teaspoon almond extract

• 2 tablespoons granulated sugar, optional

• 2/3 cup unbleached all-purpose flour

• 1/4 teaspoon salt (rounded measure)

• Vegetable cooking spray, for the pan

• Unsalted butter, for the pan

• Berries for filling — 2 tablespoons per crepe

• Confectioners’ sugar, for topping, optional

• Maple syrup, for topping, optional

• Yogurt, for topping, optional

Combine the eggs, ricotta, milk, vanilla, almond extract, sugar, flour and salt in a blender, and process until smooth. Let it rest for at least 15 minutes (and as long as an hour or more). If your kitchen is warm, and you plan to let it rest for longer than an hour, store it in a tightly covered container in the refrigerator.

Place an 8-inch nonstick crepe or omelet pan over medium heat. After 1 or 2 minutes, coat it lightly with vegetable cooking spray, and melt in a little butter. When the cooking surface is hot enough to sizzle a bread crumb, use a 1/3-cup measure with a handle to scoop the batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface is coated and the batter climbs a little ways up the sides. (Most simply put, swirl the batter around the edges until it stops.) If there appears to be too much batter in the pan, pour some off (back into the remaining batter).

Cook over medium heat until the top surface is dry and the edges release easily with the tip of a paring knife. This will happen quickly. Place 1 or 2 tablespoons of berries directly in the center of each crepe while still in the pan, and fold the crepe in quarters over the berries. Transfer to a plate.

Proceed to cook the rest of the batter in this manner — or save some to cook another time, stirring from the bottom of the bowl each time you go to scoop it. (It settles fast.) If you keep the heat constant, you probably won’t need to add any more cooking spray or butter. Serve each crepe fresh off the skillet, or keep them warm for as long as 15 minutes in a 200-degree oven, and then serve, with topping(s) of your choice.

Makes 8 to 10 crepes (2 per serving).

By Mollie Katzen

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