Saskatoon Berry and Ricotta Crepes for Shrove Tuesday

Saskatoon Berry and Ricotta Crepes

1 c. whole milk
1/3 c. water
1 c. unbleached flour
3 tbsp. melted butter
3 eggs
1 tbsp. sugar
1 tsp. vanilla
pinch salt

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.

Pour about one quarter to one third cup of batter into middle of the pan and swirl to make a large thin pancake. Cook until the edge becomes slightly crispy. Loosen edge with rubber spatula and turn crepe over. Cook until the batter releases from the pan and you can easily slip the crepe onto a dish, about 30 seconds. Cook all of the crepes and set aside.

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.