By Danielle Nieman
– 1 cup All-purpose Flour – 1 1/3 cup Whole Milk – 3 Large Eggs – 2 tablespoons of softened Unsalted Butter. – 1/4 teaspoon of Salt – 1 tablespoon of Sugar – 1 teaspoon of pure vanilla extract – 1 stick of Unsalted Butter.
– Fresh Blueberries, 6 ounces – Fresh Raspberries, 6 ounces – Fresh Strawberries, 6 ounces – 1 tablespoon of White Granualted Sugar
– 1 cup of Ricotta Cheese – 2 tablespoons of Powdered Sugar
- Cut off the strawberry’s stems and cut them into three ways. Add the strawberries (six ounces), raspberries (six ounces), and blueberries (six ounces) to a bowl with 1tablespoon of sugar and mix. Mash the raspberries and blueberries if you prefer. Set aside. - Add one cup of ricotta cheese to a different bowl and mix in two tablespoons of powdered sugar. Set this bowl aside.
Add the flour, eggs, milk, softened butter, salt, sugar, and vanilla to a blender. Process until smooth (about 30 seconds), and be sure to scrape down the sides. Using a blender is recommended to ensure a silky batter. Chill the batter for 30-60 minutes.
- Set the stove to medium heat and place your pan down to get hot. Coat the pan with butter. - Pour 1/4 cup of batter into the center of the hot pan and lift the pan away from the heat. Use some wrist motion to swirl the pan, so the crepe liquid covers the 8-inch pan. Reduce the heat to medium-low and cook the first side for one to two minutes.
Loosen the edges of the crepe with the spatula and, using your fingers, flip it over. I know the crepe and pan are hot but using your fingers to flip the crepe is better because it’s less likely to tear. FYI: The second side will cook faster. As you cook each crepe, it’s best to stack them with parchment paper in between.
To fill the French crepes add 2 to 3 tablespoons of sweetened ricotta cheese mixture down the middle of the crepe. Place the fruit filling on the ricotta cheese, then fold or roll the crepe. Sprinkle the outside of the crepe with powdered sugar and add more of the fruit filling and whipped cream on top.