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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crepes with Berries and Ricotta

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Crepes with Berries and Ricotta Empty Crepes with Berries and Ricotta

    Post by Lobo Thu 07 Jan 2016, 9:46 pm

    Crepes with Berries and Ricotta Img48l
    Crepes with Berries and Ricotta
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    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 6
    Filled with fresh ricotta cheese and topped with a variety of berries, these crepes are perfect for a weekend brunch.






    • 809

    Ingredients:


    • 1 cup milk
    • 1 egg
    • 1/2 cup plus 1 Tbs. all-purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. canola oil
    • 1/2 tsp. orange zest or 1 tsp. lemon zest
    • 1 pint strawberries, hulled and quartered
    • 1 pint blueberries
    • 1 pint raspberries
    • 1 1/2 tsp. fresh lemon juice
    • 3 Tbs. granulated sugar, or to taste
    • 1 cup whole-milk ricotta cheese
    • 4 to 6 tsp. unsalted butter
    • Confectioners' sugar for dusting

    Directions:

    In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours.

    In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside.

    In a crepe pan over medium heat, melt 1 tsp. of the 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 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.

    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. Serve immediately. Serves 4 to 6.
    Williams-Sonoma Kitchen.

      Current date/time is Wed 20 Nov 2024, 5:44 am