CREPES WITH PAN SEARED BERRIES, RICOTTA AND MAPLE
Carolyn
ingredients
- Crepe Batter
- 2 eggs
- 1/2 c whatever milk you have on hand
- 1/2 tsp. salt
- 1 tsp sugar
- 1/2 c all-purpose flour
- Pan seared fruit
- 1 c small strawberries, hulled*
- 1/2 c blueberries*
- 1/2 c maple syrup*
- 1/2 a vanilla bean
- squirt of lemon juice
- You will also need 1c ricotta cheese and unsalted butter for sautéing
directions
- 1
1. In a medium bowl whisk the eggs and milk.
- 2
2. Whisk in the remaining ingredients and let stand for at least 30min. You may leave it in the fridge overnight.
- 3
3. In a nonstick 8-10" pan, melt about 1/2 tsp of butter over medium heat. When it foams, pour or ladle in about 1/8c. (2 tbs.) crepe batter. Lift & swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
- 4
4. In a 12" sauté pan, bring to a boil the maple syrup and vanilla bean. Add the lemon juice and swirl in. Then toss in the fruit and toss in the pan until coated and wilted a bit.
- 5
5. One by one, spread each crepe with a thin layer of ricotta. Roll them up like a cigar and place on a plate. Spoon the cooked berries over the crepes.
notes
You can use any fruit or sweetener that you like. Just keep the ratios the same.
Source: Carolyn
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