Monday, July 2, 2007

Crepes with Ricotta and Blueberries

Crepes with berries and powdered sugar is one of our favorite breakfasts and one that my husband requests often. In fact, I can almost bet that every time I ask him on a weekend what he wants for breakfast, the answer will be Crepes and Bacon!

This recipe is from an absolutely lovely food blog, La Tartine Gourmande. Her pictures are amazing--a wonderful food stylist and great recipes too. It's definitely one of my favorite sites! Continue for recipe.

La Tartine Gourmande

1 cup flour
1 cup milk (skim is fine)
1/3 cup water
2 eggs
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon melted butter, cooled (can use 1-2T)
optional: 1 T rum

Mix all ingredients in a blender and let the batter rest for 2 hours (30 min. minimum). (Alternatively, whisk all ingredients except for butter very well; add butter and continue to whisk until smooth.)

Sprinkle with powdered sugar and serve with fresh berries or jam. Or try one of the following toppings.

Ricotta filling:
Ricotta cheese
powdered sugar, to taste (I don't like mine very sweet--just a hint of sweetness is nice) and optional: several drops of flavoring: vanilla, lemon,
Fiori di Siscilia...
Mix all ingredients.

Berry sauce and filling:
water (about 1/2 cup)
several tablespoons sugar (to taste--depending on sweetness of fruit)
options: vanilla, cinnamon, lemon juice, zest, wine, mint
Mix over medium heat until thickened.

Apple or Plum Filling:
apples or plums
brown sugar
options: vanilla, cinnamon
Saute until soft and carmelized.


Anonymous said...

Did you really let the batter rest for 2 hours - do you think this is necessary? Did you just keep it in the fridge until ready to use? Let me know - I've been looking for a good crepe recipe.

Rose said...

Hi Greta! I usually let it rest about 30 min. and this works fine. Unless I plan to make them the night before, I don't wake up early enough to wait 2 full hours. :)