Saskatoon Berry and Ricotta Crepes
1 c. whole milk
1/3 c. water
1 c. unbleached flour
3 tbsp. melted butter
1 tbsp. sugar
1 tsp. vanilla
1 c. ricotta
1 tbsp. honey
1 tsp. lemon zest
1 c. saskatoon berries
2 tbsp. sugar or to taste
1 tsp. cornstarch
1/2 c. cold water
Add first 8 ingredients to a blender. Puree until thoroughly blended. Pour batter into a bowl, cover and let sit for an hour or overnight. Gently stir before using. Try not to incorporate air bubbles.
Preheat your crepe pan and very light grease with butter. You will ruin a few crepes while you get the temperature just right. The finished crepe should be very pale with only a hint of browning.
|This is slightly too browned.|
Make ricotta filling by combining ricotta with honey and lemon zest. Make berry topping by combining berries with sugar, cornstarch and cold water. Gently heat over medium low heat until bubbly. Cool and serve.
Put these together by spreading each crepe with a tablespoon of ricotta filling. Roll into a cigar shape. Spoon warm berry sauce over, garnish with toasted sliced almonds and lemon zest. Serve.
The recipe will make about 18 crepes. If you don't use them all, stack with a piece of waxed or parchment paper between each crepe and seal in a freezer bag. Freeze until needed. Better yet, fill with the ricotta, roll and freeze. Pull them out of the freezer, defrost and serve with a warm saskatoon berry sauce.