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Recipe: Mixed Berry Crepes



Recipe: Mixed Berry Crepes

Mixed Berry Crepes


Filled with fresh ricotta cheese and topped with a variety of fresh, juicy berries, these crepes are easy to make and perfect for a weekend brunch.


Serves 4.




Ingredients:

·         2 cups of milk

·         2 eggs

·         1 cup and 2 Tablespoons of all-purpose flour

·         1/2 teaspoon of salt

·         1/2 teaspoon of olive oil

·         1/2 teaspoon of orange zest 

·         1 and a1/2 pint of strawberries (hulled and quartered)

·         1 and a 1/2 pint of blueberries

·         1 and a 1/2 pint of raspberries

·         2 teaspoons of fresh lemon juice

·         3 and a1/2 Tablespoons of granulated sugar, or to taste

·         1-1/2 cup whole-milk ricotta cheese

·         1 Tablespoon of olive oil

·         Confectioners' sugar for dusting


Directions:

In a blender, combine the milk, eggs, flour, salt, oil and zest. Blend until smooth. Transfer to a bowl, cover and refrigerate for a half hour.

In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tablespoons of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 and a 1/2 Tablespoons of granulated sugar. Set aside.

In a crepe pan over medium heat, melt 1 teaspoons of the butter to coat the pan evenly. Pour in 1/4 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, for 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat the process to make 8 crepes

Cover half of each crepe with the ricotta mixture and 1/4 cup of the berry mixture and roll into a tube. Place 2 crepes on each individual plate. Top 1/2 cup of berries and dust with confectioners' sugar. Serve immediately.

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