Mixed berry and ricotta crepes

Mixed berry and ricotta crepes

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

Crepes are a childhood favourite of mine. My daughter Ruby loves them for breakfast, simply topped with some honey, but it’s great to make something a little bit special from time to time. Frozen mixed berries are an inexpensive and fantastic way to tart up the humble crepe.

Ingredients

Quantity Ingredient
1 cup plain flour
pinch salt
4 eggs
2 cups milk
40g butter
see method for ingredients, to serve
sprigs mint, to serve
icing sugar, sifted, to serve

Ricotta filling

Quantity Ingredient
250g smooth ricotta
1 lemon, finely grated zest
honey, to taste

Berry sauce

Quantity Ingredient
2 cups frozen mixed berries
1 cup icing sugar

Method

  1. To make the crepe batter, sift the flour and salt into a large bowl. Whisk the eggs and milk together in a separate bowl. Make a well in the centre of the flour and slowly add the milk and egg mixture, whisking continuously to bring the flour and liquid together to form a smooth pouring cream consistency. Set aside to rest for an hour or so (this can also be done the night before).
  2. Combine the ricotta filling ingredients. The amount of honey you use is up to you; I like it just sweet. Set aside.
  3. Place the mixed berries and icing sugar in a small saucepan and bring to the boil. Simmer for 5 minutes, then allow to cool.
  4. Gently heat a non-stick frying pan or crepe pan. Using a brush or some paper towel, lightly butter the surface of the pan. Add 3 tablespoons crepe batter to the pan, quickly swirling it around to ensure a thin, even coating of batter. Ideally, the crepe should be thin enough to see your hand through when you hold it up.
  5. Cook the crepe on one side for 2–3 minutes, then, using a palette knife, turn it over and cook for a further 1–2 minutes. Transfer to a plate. Cook the crepes in batches, making two crepes per serve and keeping them warm under a folded tea towel.
  6. To serve, place a spoonful of the ricotta mixture in the middle of each crepe and spread it around a little. Fold the crepes in half, then in half again and place them on serving plates. Spoon the berries and sauce over the top and finish with a dollop of crème fraîche, a sprig of mint and a dusting of icing sugar.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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