Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 large eggs
- 1 tablespoon unsalted butter, melted
- 1 cup ricotta cheese
- 1/2 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Powdered sugar for dusting
Special equipment needed:
- Non-stick skillet
- Blender or whisk
- Spatula
Step-by-step instructions:
1. In a blender or mixing bowl, combine flour, sugar, salt, milk, eggs, and melted butter. Blend or whisk until smooth.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet and swirl it around to coat the bottom of the pan. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip the crêpe and cook for another 30 seconds. Repeat with the remaining batter.
3. In a separate bowl, mix together ricotta cheese, blueberries, lemon juice, and lemon zest.
4. To assemble, spread a spoonful of the ricotta mixture onto each crêpe and roll it up. Dust with powdered sugar before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8 crêpes
Nutritional information:
- Calories: 190
- Fat: 8g
- Carbohydrates: 20g
- Protein: 9g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cottage cheese can be used instead of ricotta cheese.
- Frozen blueberries can be used instead of fresh blueberries.
Variations:
- Add sliced bananas or strawberries to the ricotta mixture.
- Drizzle honey or maple syrup over the crêpes before serving.
Tips and tricks:
- Make sure the skillet is well-greased or use a non-stick skillet to prevent the crêpes from sticking.
- Use a blender or whisk to ensure the batter is smooth and free of lumps.
- Keep the crêpes warm in a low oven until ready to serve.
Storage instructions:
- Store leftover crêpes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the crêpes in the microwave for 30 seconds or in a skillet over low heat until warmed through.
Presentation ideas:
- Stack the crêpes on a plate and dust with powdered sugar.
- Arrange the crêpes on a platter and garnish with fresh blueberries and mint leaves.
Garnishes:
- Fresh blueberries
- Mint leaves
- Powdered sugar
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Bacon or sausage
Troubleshooting advice:
- If the crêpes are sticking to the skillet, try adding more butter or oil to the pan.
- If the batter is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to cook the crêpes thoroughly to prevent any foodborne illnesses.
Food history:
- Crêpes originated in Brittany, France and were traditionally made with buckwheat flour.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve as a breakfast or brunch dish.
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Region: French