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Camille Styles

From Camille's Kitchen

Raspberry & Ricotta Crêpes with Fresh Berries

February 7th, 2017

I’ll never forget my first crêpe: it was sophomore year, and my high school French teacher, Ms. Baysinger,  brought a burner to class and taught us how to make the the classic version that we stuffed full of nutella and whipped cream. I remember feeling so sophisticated as I swirled the batter in the pan, yielding a perfectly thin pancake-like dessert, and one bite inspired dreams of Paris (it would be another two years before my mom and I would actually make the trip, and one of our first stops was a crêpe café in Montmarte.) With Valentine’s Day on the horizon, I thought it would be the perfect time to dust off the crêpe pan hiding in my lower kitchen cabinet and treat the fam to a build-your-own crêpe station, perfect for V-Day breakfast (or lunch, dinner, or dessert.) It was so much fun that now I’m dying to experiment with loads of other fillings… any ideas? Keep scrolling to see how these delicious ricotta crêpes with raspberry sauce came together.

*photos by Molly Winters

Raspberry & Ricotta Crêpes with Fresh Berries

Raspberry & Ricotta Crepes with Fresh Berries & Raspberry Sauce

Serves 4

Ingredients

for the crêpes: 

  • 1 ¼ cup whole milk
  • 2 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • zest from one orange
  • 1 cup all-purpose flour
  • pinch of kosher salt
  • 4 tablespoons butter

for the raspberry sauce:

  • 1 bag frozen raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

for topping:

  • whole milk ricotta (store-bought or homemade), at room temperature
  • fresh berries
  • powdered sugar

Instructions

  1. make the raspberry sauce: combine raspberries and sugar in a small saucepan, and bring up to a simmer on medium heat. Reduce to low, and let simmer for about 10 minutes until berries break down and get sauce. Remove from heat and allow to cool.
  2. make the crêpes: In a blender, blend milk, eggs, sugar, vanilla, and zest until smooth & frothy. Add flour and salt and blend for a few seconds until combined. Cover and chill for 30 minutes and up to overnight.
  3. In an 8” sauté pan or crepe pan, melt 1 teaspoon butter over medium-high. Use one hand to pour in 3 tablespoons batter and with the other hand, quickly swirl the pan to distribute the batter evenly on the bottom of the pan (any excess batter can be poured out.)
  4. Cook for 1 1/2 minutes until edges are golden, flip, then cook 1 more min on the second side. Transfer to a plate, then repeat (using a teaspoon of butter for each one.)
  5. To serve, fold each crêpe in half, then dollop 1 tablespoon ricotta onto top and fold in half again so it makes a triangle. Top with fruit, drizzle with raspberry sauce, and dust with powdered sugar.

*Batter can be made 1 day ahead and kept in the fridge. Stir to redistribute before using.

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7 Comments under :: Raspberry & Ricotta Crêpes with Fresh Berries
  1. Fia says:

    This looks so delicious. I’m definitely going to try this for tomorrow’s breakfast. Thanks for sharing!

    Fia from Lace & Lilies (http://lace-and-lilies.blogspot.de)

  2. Nadia Kaplan says:

    wauw it looks absolutely amazing. I have to try it. Thank you :)

  3. Sheriden says:

    I’m not a huge fan of ricotta, but somehow this looks absolutely mouth-watering. Thanks for sharing!

    http://www.theindiebyline.com/blog

  4. oh my, you sure know how to make someone hungry! I have been craving raspberries, so this is right up my alley right now – thanks for this awesome recipe, blessings!

  5. Samantha Lee says:

    Yuuuum. Crepes are so good. Whenever I visit my husband’s family for the holidays, his mom always makes some for us – with homemade preserves no less! <3
    http://www.wonderlandsam.com

  6. Karolina Hostetter says:

    I made this tonight and it was so delicious. Thank you for the recipe!!

  7. Joanne says:

    I just made these and they were delicious! I’m away and, therefor, not in my well-equipped kitchen, so I had to improvise a bit. No blender, so I just stirred vigorously with a fork. I cut the recipe in half, cause it’s just hubby and I, and left in fridge over night. When I make my manicotti shells, I use a very seasoned 6″ cast iron pan, but only had a large stainless pan here. Put in 2 big soup spoons of batter and gently rolled it around; the first couple were not pretty but once the pan was hot enough, I had no problems. Added some fresh orange juice and a touch of sugar to ricotta; also served some apples that I cooked with cinnamon as an option. Can’t wait to get home and make these Again!

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