Crêpes with ricotta and berry filling
French cuisine continually provides us with a wide variety of delicious treats and delicacies that make every gourmet's heart beat faster. Right at the top of the list is a dish from Brittany that can be enjoyed both sweet and savory – we're talking about paper-thin crêpes!
Traditionally, the French serve their crêpes with sweet toppings. Preparing these thin pancakes is easier than you might think. It certainly takes some practice to perfect the flipping technique, but with the right crêpe pan, this classic dish is a breeze. Savory toppings, sweet fillings, or plain – anything is possible.
55 min
Total Time
10 min
Cooking Time
45 min
Preperation Time
Ingredients
| 60 g | flour |
| 2 eggs | |
| 1/4 l | Milk |
| 500 g | mixed berries (e.g. currants, blueberries, strawberries, raspberries) fresh or frozen |
| 1 | Orange |
| 3 cl | Orange liqueur |
| 1 | Organic lime |
| 250 g | Ricotta |
| 2 packets of Bourbon vanilla sugar | |
| 150 ml | Whipped cream |
| 40 g | Butter |
| 2 tbsp | sugar |
| 1 pinch | salt |
Instructions
Step 1 of 4:
Mix the flour, egg, egg yolk (set aside the remaining egg white for later), 1 tsp sugar, and salt together. Gradually pour in the milk to avoid lumps. Let the batter rest for 30 minutes.
Step 2 of 4:
Meanwhile, wash and sort the berries, and slice the strawberries. Squeeze the juice from the orange, mix it with orange liqueur and sugar as needed, and marinate the berries.
Step 3 of 4:
Wash and dry the lime, then thinly grate the zest and squeeze the juice. Mix the lime juice and zest with ricotta, vanilla sugar, and sugar as needed. Whip the cream until stiff and fold it in.
Step 4 of 4:
After resting, beat the remaining egg white into a meringue and fold it into the crepe batter. Heat butter in portions in a pan. Bake 4 crepes one after another. Spread 1/4 of the ricotta mixture onto each crepe and serve with the berries.
