Crêpes with ricotta and berry filling
French cuisine keeps delighting us with a wide variety of treats and delicacies that make every gourmet’s heart beat faster. One standout is a dish from Brittany that can be enjoyed both sweet and savory - thin crêpes!
Traditionally, the French serve their crêpes with sweet toppings. Making these thin pancakes is easier than you might think. A little practice is certainly needed to master the flip, but with the right Crêpe-Frying Pan, this classic turns out in no time. Savory toppings, sweet fillings, or simply 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 pck. | bourbon vanilla sugar |
| 150 ml | whipping cream |
| 40 g | butter |
| 2 tbsp. | sugar |
| 1 pinch | salt |
Instructions
Step 1 of 4:
Whisk together flour, egg, egg yolk (set the remaining egg white aside for later), 1 tsp sugar and salt. Gradually pour in the milk to prevent lumps from forming. 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 with orange liqueur and sugar to taste, and marinate the berries.
Step 3 of 4:
Wash and dry the lime, then finely grate the zest and squeeze out the juice. Lime juice and zest mix with ricotta, vanilla sugar and sugar to taste. Whip the cream until stiff and fold it in.
Step 4 of 4:
After resting, beat the remaining egg white until stiff and fold it into the crêpe batter. Heat butter in batches in a Frying Pan. Cook 4 crêpes one after another. Place 1/4 of the ricotta mixture on each crêpe and serve with the berries.
