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Holy crêpes! Ready in a few simple steps

Mother’s Day is right around the corner, and you can never go wrongwhen your gift includes good food, especially when you make it yourself!

Mother’s Day is right around the corner, and you can never go wrong when your gift includes good food, especially when you make it yourself! Why not invite your mom over for brunch? Recipe expert Emily Richards recommends these delightful crêpes. Serve with a salad and warm rolls. Mom will love it.

Ricotta Crêpes with Berry Sauce

These crêpes are perfect for any brunch because they can be made ahead and filled with your own creations!

Crêpe Batter:
• 1 cup all-purpose flour
• 1/4 tsp salt
• 3 eggs
• 1 1/4 cups milk
• 2 tbsp butter

Preparation - Crêpes:
1. In bowl combine flour and salt. Whisk together eggs, milk and butter. Whisk into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.

2. Heat small nonstick skillet or crepe pan over medium heat. Brush with some oil. Pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat.

3. Cook for about 1 minute or until bottom is light golden. Turn and cook for 30 seconds. Transfer to plate. Repeat with remaining batter.

    Make-ahead: Stack crêpes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.

    Ricotta filling:
    • 1 tub (475 g) ricotta cheese
    • 1 cup cottage cheese
    • 2 tbsp packed brown sugar
    • 1 tsp grated orange
    • 2 tbsp orange juice

    Preparation - Ricotta filling:
    1. In food processor, puree together ricotta and cottage cheeses, sugar, orange rind and juice.

    2. Spoon ricotta mixture in centre of the crepe.

    3. Fold crepe in half then in half again. Repeat with remaining crêpes and filling.

      Make-ahead: Layer in baking dish, cover and refrigerate for up to 1 day. Bake in 325 F (160 C) oven for 15 minutes or until hot. Serve with warm Berry Sauce. Makes 6 to 8 servings.

      Berry Sauce:
      • 2 cups fresh or frozen thawed strawberries
      • 1 cup frozen wild or cultivated blueberries
      • 1/4 cup granulated sugar
      • 1 tbsp cornstarch
      • 1 tbsp water

      Preparation - Berry Sauce:
      This sauce can be made ahead and refrigerated for up to 4 days. Makes about 2 cups.

      1. In small saucepan, bring strawberries, blueberries and sugar to boil over medium heat, stirring occasionally. Cook for 3 minutes.

      2. In small bowl, whisk together cornstarch and water. Stir into berry mixture and return to a gentle boil for about 1 minute or until thickened slightly.

         
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