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Having fresh ricotta in the fridge demands ricotta dishes. For a sweet, fancy Sunday breakfast, I decided to make crepes stuffed with sweetened ricotta and topped with stewed berries.

I used farmer’s market strawberries and some frozen blueberries, although you could use any berries, frozen or fresh. I didn’t have any powdered sugar on hand, but that would of course be the best finishing touch on top! The recipes below really make enough to serve 4 people, so reduce or increase as necessary.

Crepes

1 c. flour
1 1/4 c. whole milk
2 eggs
1/4 t. salt

Sweetened ricotta

1 c. ricotta (fresh is best)
1 t. lemon zest
3 t. honey
dash of cinnamon

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Stewed berries

1 c. sliced strawberries
1/2 c. frozen or fresh blueberries
juice of 1/2 lemon
2 t. sugar

Directions

Combine the stewed berry ingredients and bring to a simmer. Simmer for 5 minutes or until syrup begins to thicken. Set aside.

Stir together the ricotta ingredients and store in the fridge until you are ready to use.

Whisk together the crépe ingredients, adding additional milk if necessary to achieve a very thin consistency — somewhat like heavy cream. Heat a nonstick or crepe pan over medium heat. Brush with melted butter and add 3-4 T. crepe mixture and swirl around until the pan is coated in a thin layer of the mixture. Cook for about 1 minute or until the top has set and the bottom is beginning to brown. Flip the crepe and cook for another 30-45 seconds. Keep crepes warm on a plate under a kitchen towel until you are ready to assemble.

Fill each crepe with about 3 T. of ricotta. Fold into thirds. Top with berry mixture and serve!