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Ingredients
- Crepes:
- 1 3/4 c flour
- 1/2 t salt
- 2 c whole milk, room temperature
- 3 large eggs, room temperature
- 5 T unsalted butter, melted
- Cheese Filling:
- 1 1/2 c ricotta cheese
- 4 oz cream cheese
- 3 T confectioners' sugar
- 1 lemon, zested and finely grated
- 1 egg
- Fruit Sauce:
- 2 T butter
- 2 pints blueberries
- 3/4 c sugar
- 1 t cornstarch
- 1 lemon, juiced
Details
Servings 32
Adapted from foodnetwork.com
Preparation
Step 1
Crepes:
Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Refrigerate for at least 2 hours.
Buckwheat Variation:
Substitute 3/4 c buckwheat flour for 3/4 c white flour, and add an additional 3/4 c whole milk.
Cheese Filling:
In mixer, combine all ingredients and blend until smooth. Chill to firm the filling before using.
Sauce:
Combine all ingredients in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
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