Crêpes with Blackberry Sauce and Orange-Scented Ricotta
www.vegetariantimes.com
www.vegetariantimes.com
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Ingredients

  • Ingredient Set Name: 
  • Crêpes
  • Ingredients: 
  • Ingredient Line: 1  ¼ cups whole milk
  • Ingredient Line: 1 cup all-purpose flour
  • Ingredient Line: 3 large eggs
  • Ingredient Line: 2 Tbs. vegetable oil
  • Ingredient Line: 1 tsp. pure vanilla extract
  • Ingredient Line: ⅛ tsp. pure vanilla extract
  • Crêpes
  • Ingredient Line: 1  ¼ cups whole milk
  • Ingredient Line: 1 cup all-purpose flour
  • Ingredient Line: 3 large eggs
  • Ingredient Line: 2 Tbs. vegetable oil
  • Ingredient Line: 1 tsp. pure vanilla extract
  • Ingredient Line: ⅛ tsp. pure vanilla extract
  • Ingredient Set Name: 
  • Filling
  • Ingredients: 
  • Ingredient Line: 2 cups low-fat ricotta cheese
  • Ingredient Line: 2 Tbs. cane sugar
  • Ingredient Line: 2 Tbs. vegetable oil
  • Ingredient Line: ¼ tsp. grated orange zest, plus extra for garnish, optional
  • Filling
  • Ingredient Line: 2 cups low-fat ricotta cheese
  • Ingredient Line: 2 Tbs. cane sugar
  • Ingredient Line: ¼ tsp. grated orange zest, plus extra for garnish, optional
  • Ingredient Set Name: 
  • Sauce
  • Ingredients: 
  • Ingredient Line: 1 1⁄3 cups blackberries
  • Ingredient Line: 2 Tbs. cane sugar
  • Ingredient Line: 1 Tbs. orange juice
  • Sauce
  • Ingredient Line: 1 1⁄3 cups blackberries
  • Ingredient Line: 1 Tbs. orange juice
  • To make Crêpes: Blend milk, flour, eggs, oil, vanilla, and salt in blender until smooth. Transfer batter to bowl, and refrigerate 1 hour, or overnight.To make Filling: Pulse all ingredients in food processor until smooth. Refrigerate until ready to use.
  • To make Sauce: Bring all ingredients to a simmer in small saucepan over medium heat. Cook 4 to 5 minutes, or until mixture is juicy and berries are softened. Smash berries against sides of saucepan with fork, and simmer 3 to 4 minutes more. Set aside.
  • Heat 1 tsp. butter in large (10-inch) nonstick skillet over medium heat, swirling pan to coat. Add 1⁄4 cup of crêpe batter to center of pan, and quickly swirl pan to spread batter into large circle. Cook 1 1⁄2 minutes, or until edges begin to brown. Loosen crêpe edges with spatula, and flip. Cook 1 1⁄2 minutes more, or until both sides of crêpe are set and beginning to brown. Transfer to plate. Repeat with remaining batter, greasing pan with butter as needed.
  • To assemble: Spread 1⁄4 cup Filling on one side of crêpe. Fold in edges like a letter, and transfer to plate. Repeat with second Crêpe and stack Crêpes slightly overlapping on plate. Top with 1 Tbs. Sauce. Garnish with orange zest, if desired.

Instructions

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