Mixed Summer Berry and Ricotta-Filled Crepes

By Tested and perfected in the Sur la Table kitchen
Images
Mixed Summer Berry and Ricotta-Filled Crepes
Serves
Makes 4 servings
Ingredients
  • Crêpe Batter:
  • 2 large eggs
  • 1 cup whole milk
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted and divided, plus more for brushing pan


  • Filling:
  • 1 cup ricotta cheese
  • 1 tablespoon lemon zest
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla paste
  • 1 tablespoon whole milk


  • 1 cup raspberries, rinsed and picked over
  • 1 cup blueberries, rinsed and picked over
  • 1 cup strawberries, hulled and thinly sliced


Procedure
Say oui to crêpes! Creamy ricotta, zesty lemon and fresh berries combine for the ultimate brunch dish.

To prepare crêpe batter: Place eggs, milk, water, flour, 2 tablespoons sugar, salt and 2 tablespoons melted butter in a blender. Blend into a smooth batter with the consistency of heavy cream. If batter is too thick, whisk in additional water 1 tablespoon at a time. Cover and refrigerate for 30 minutes.

To cook crêpes: Heat a 9-inch crêpe pan or high-quality, nonstick skillet over medium-low heat until hot enough for a drop of water to sizzle on contact. Brush the surface of the crêpe pan with a thin film of melted butter using a silicone pastry brush.

Gently stir the batter and ladle ¼ cup into the middle of pan, swirling the batter quickly in all directions to evenly coat the pan with a thin layer of batter. Cook crêpe until the edges turn golden, about 60 to 90 seconds. Gently lift the edge of the crêpe with an offset spatula and quickly flip. Cook the second side until the batter is set, another 30 to 60 seconds.

Transfer the crêpe to a plate and top with a sheet of parchment paper. Repeat with the remaining batter, brushing the pan with more butter, as needed. Stack the crêpes between sheets of parchment to prevent sticking.

To prepare ricotta filling: In a food processor, fitted with a metal blade, add the ricotta, lemon zest, sugar, vanilla and milk and process until well combined. Add more milk, if needed, to loosen the mixture.

To prepare mixed berries: Place the mixed berries into a medium bowl and toss until well combined.

To serve: Using an offset spatula or the back of a spoon spread the ricotta mixture on the crêpes, sprinkle with mixed berries and roll-up. Transfer to a plate and spoon any additional mixed berries over the top of the crêpe. Serve immediately.

Mixed Summer Berry and Ricotta-Filled Crepes

By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
  • Crêpe Batter:
  • 2 large eggs
  • 1 cup whole milk
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted and divided, plus more for brushing pan


  • Filling:
  • 1 cup ricotta cheese
  • 1 tablespoon lemon zest
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla paste
  • 1 tablespoon whole milk


  • 1 cup raspberries, rinsed and picked over
  • 1 cup blueberries, rinsed and picked over
  • 1 cup strawberries, hulled and thinly sliced


Procedure
Say oui to crêpes! Creamy ricotta, zesty lemon and fresh berries combine for the ultimate brunch dish.

To prepare crêpe batter: Place eggs, milk, water, flour, 2 tablespoons sugar, salt and 2 tablespoons melted butter in a blender. Blend into a smooth batter with the consistency of heavy cream. If batter is too thick, whisk in additional water 1 tablespoon at a time. Cover and refrigerate for 30 minutes.

To cook crêpes: Heat a 9-inch crêpe pan or high-quality, nonstick skillet over medium-low heat until hot enough for a drop of water to sizzle on contact. Brush the surface of the crêpe pan with a thin film of melted butter using a silicone pastry brush.

Gently stir the batter and ladle ¼ cup into the middle of pan, swirling the batter quickly in all directions to evenly coat the pan with a thin layer of batter. Cook crêpe until the edges turn golden, about 60 to 90 seconds. Gently lift the edge of the crêpe with an offset spatula and quickly flip. Cook the second side until the batter is set, another 30 to 60 seconds.

Transfer the crêpe to a plate and top with a sheet of parchment paper. Repeat with the remaining batter, brushing the pan with more butter, as needed. Stack the crêpes between sheets of parchment to prevent sticking.

To prepare ricotta filling: In a food processor, fitted with a metal blade, add the ricotta, lemon zest, sugar, vanilla and milk and process until well combined. Add more milk, if needed, to loosen the mixture.

To prepare mixed berries: Place the mixed berries into a medium bowl and toss until well combined.

To serve: Using an offset spatula or the back of a spoon spread the ricotta mixture on the crêpes, sprinkle with mixed berries and roll-up. Transfer to a plate and spoon any additional mixed berries over the top of the crêpe. Serve immediately.