Indulge in a delightful French treat that will transport your taste buds straight to a charming café in Paris—Crepes with Ricotta Cheese and Blueberries! These delicate, thin pancakes are not only a feast for the eyes but also a scrumptious blend of creamy ricotta and juicy blueberries, making them the perfect dish for breakfast, brunch, or even dessert. With just a few simple ingredients and a little bit of technique, you can whip up a batch of these heavenly crepes in no time. Ready to impress your friends and family with your culinary skills? Let’s dive into this irresistible recipe that promises to be a showstopper at your next meal!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 8 crepes
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 cup ricotta cheese
- 1/2 cup blueberries
- Powdered sugar for serving
Instructions
- In a large mixing bowl, combine 1 cup of all-purpose flour and 2 large eggs. Whisk together until the mixture is smooth and free of lumps.
- Gradually add 1 1/2 cups of milk to the flour and egg mixture, whisking continuously to ensure a smooth batter. The batter should be thin and pourable.
- Stir in 2 tablespoons of melted butter to the batter, mixing well to incorporate. Allow the batter to rest for about 15 minutes. This helps to relax the gluten and results in tender crepes.
- While the batter is resting, prepare the ricotta filling. In a medium bowl, combine 1 cup of ricotta cheese and 1/2 cup of blueberries. Gently fold the blueberries into the ricotta until evenly distributed. Set aside.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
- Once the pan is hot, pour about 1/4 cup of the crepe batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter evenly across the bottom.
- Cook the crepe for about 2-3 minutes, or until the edges begin to lift and the bottom is lightly golden. Use a spatula to gently flip the crepe and cook for an additional 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, stacking the crepes on the plate as you go.
- To serve, take a warm crepe and spoon a generous amount of the ricotta and blueberry mixture onto one half of the crepe. Fold the crepe over to enclose the filling.
- Dust the filled crepes with powdered sugar for a sweet finishing touch. Serve immediately and enjoy your delicious crepes with ricotta cheese and blueberries!
Tips
- Rest the Batter: Allowing the crepe batter to rest for about 15 minutes is crucial. It helps relax the gluten, resulting in tender and pliable crepes that are easier to fold and fill.
- Use a Non-Stick Pan: A non-stick skillet or crepe pan is essential for cooking crepes. It ensures that the crepes cook evenly and can be flipped easily without tearing.
- Control the Heat: Keep the heat at medium. If the pan is too hot, the crepes may burn before they cook through. If it’s too low, they won’t develop that beautiful golden color.
- Experiment with Fillings: While ricotta and blueberries are a delicious combination, feel free to get creative! Try adding lemon zest, honey, or even a sprinkle of cinnamon for an extra flavor boost.
- Presentation Matters: For a stunning presentation, dust the filled crepes with powdered sugar just before serving. You can also add a few fresh blueberries on top for an extra pop of color.
- Make Ahead: You can prepare the crepes in advance and store them in the refrigerator between layers of parchment paper. Just reheat them in a pan or microwave before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
