- 4
Ingredients
- 1 cup milk
- 1 egg
- 1/2 cup plus 1T flour
- 1/2 tsp salt
- 1/2 tsp canola oil
- 1/2 tsp orange zest or 1 tsp lemon zest
- 1 pint strawberries
- 1 pint blueberries
- 1 pint raspberries
- 2 T sugar
- 1 1/2 tsp fresh lemon juice
- 1 cup whole-milk ricotta cheese
- 1 T sugar
- 4-6 tsp unsalted butter
- confectioners' sugar
Preparation
Step 1
In a blender combine milk, egg,flour,salt, oil, and zest and blend until smooth. Transfer to a bowl and cover and refrigerate for 2 to 8 hours.
In large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 T of granulated sugar or to taste. In another bowl combine the ricotta and the remaining 1Tof sugar. Set aside
In a crepe pan over medium heat, melt 1 tsp of butter to coat the pan evenly, Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2o minutes. flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with foil. Repeat
Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar.