I feel so fancy when I make crepes. They’re not something I make every day or every weekend, for that matter, but whenever I do, I’m always like, “Why don’t I do this more often?!”
These are scented with a bit of lemon zest and stuffed with whipped ricotta which is sweetened and flavored by a bit of honey. The crepes are smeared with the filling and then rolled like a cigar or a taquito (my other favorite). Since it’s summer and berries are everywhere, I made a simple mashed blueberry syrup that’s perfect for going on top.
This is a bit of an indulgent breakfast; it’s definitely weekend material. The crepes are a bit labor-intensive since I only have one non-stick skillet but luckily they keep well in the oven while you go through the batter.
If you’ve never made crepes before, keep in mind that there’s an old saying that goes, “The first one always goes to the pan.” Meaning, the first crepe is always a throw-away, a mess up. Don’t get discouraged—you’ll get the hang of it!
Crepes with Honeyed-Ricotta and Blueberry Sauce
- For the Blueberry Sauce:
- 1 1/2 cups fresh blueberries
- 3 tablespoons water
- 2 tablespoons honey
- Pinch of salt
- For the Honeyed-Ricotta:
- 1 cup ricotta
- 2 tablespoons honey
- For the Crepes:
- 2 large eggs, room temperature
- 1 cup whole milk, at room temperature
- 1/4 cup water
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup all-purpose flour
- Zest from 1/2 lemon
- 2 tablespoons sugar
- 1/4 teaspoon salt
- Butter, for the crepe pan
- In a small saucepan, set over medium heat, add the blueberries, water, honey and pinch of salt. Give it a stir and then cover the pan and cook until softened, about 3 minutes to 5 minutes. At this point the blueberries should be completely softened (this will vary depending on how ripe you berries are). If needed, feel free to cook the blueberries for an additional 2 to 3 minutes to get it to the very softened stage.
- In a small bowl, whisk together the ricotta and honey. I whipped it for about a minute, until it was super smooth.
- To a medium bowl, whisk the eggs, milk, water, and melted butter until thoroughly combined. Fold in the flour, lemon zest, sugar and salt and give it one last mix. There shouldn’t be too many lumps in the batter. If there is, continue stirring and press the flour-y bits up against the side of the bowl. Cover with plastic wrap and place the batter in the refrigerator for about 30 minutes.
- Place a crepe pan, or nonstick skillet, over medium heat. Brush the pan with a very light coating of butter. Add 2 ounces (1/4 cup) of batter to the center of the pan, and swirl it around until the bottom is coated evenly. Cook until the edges of the crepe pull away from the pan, 1 to 2 minutes. Flip and cook on the opposite side for another 30 seconds. Transfer the crepe to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet when needed, stacking the crepes on the baking sheet.
- I also found that if you have a lid that can cover the skillet, you can simply cover the crepe, not flip it, and cook it for an additional minute or so. This will cook the opposite side!
- To the center of each crepe, spoon about a tablespoon of the honeyed-ricotta onto the center. Smear it around and then roll the crepe, almost like you would a cigar or taquito. Repeat with the remaining crepes. Serve with a spoonful of blueberry sauce.
Yield: 4 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.