Blueberry and Strawberry Ricotta Crepes

These elegant crepes are filled with ricotta cheese, but are so light and fluffy!

Ingredients

  • 1 cup flour
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 cup strawberries, hulled and halved
  • 1 cup blueberries
  • 1/2 cup sugar
  • 15 ounces ricotta cheese
  • 1/2 cup powdered sugar

Directions

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled skillet over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.
  • Meanwhile, boil 1 cup blueberries and 1 cup strawberries with 1/2 cup sugar. In a bowl, blend ricotta with powdered sugar.
  • Spread 2 tbsp. of cheese mixture on each crepe. Fold to quarters. Top with berry sauce and sprinkle with berries.

Recipe Information

Ingredients

  • 1 cup flour
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 cup strawberries, hulled and halved
  • 1 cup blueberries
  • 1/2 cup sugar
  • 15 ounces ricotta cheese
  • 1/2 cup powdered sugar

Directions

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled skillet over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.
  • Meanwhile, boil 1 cup blueberries and 1 cup strawberries with 1/2 cup sugar. In a bowl, blend ricotta with powdered sugar.
  • Spread 2 tbsp. of cheese mixture on each crepe. Fold to quarters. Top with berry sauce and sprinkle with berries.