Crêpes With Lemon Ricotta and Mixed Summer Berries
Crêpes are always a holiday favourite – whip up a big pile and dig in!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
pinch of salt
1-1 ¼ C (250-310 ml) milk
vegetable oil for frying
zest of 1 lemon
squeeze of lemon juice
¼ C (60 ml) cultured cream
1 Tbsp (15 ml) icing sugar
200 g mixed summer berries
berry coulis for serving (optional)
Heat a frying pan with a little oil and when relatively hot pour a small ladleful of batter into the pan, swirling it around to coat the entire base. Cook over a gentle heat for about 1 minute, then flip using a spatula and cook the other side for about 30 seconds or until golden brown. Repeat until mixture has been used.
Place the ricotta cheese into a bowl and mix in the lemon juice, lemon zest, cultured cream and sugar.
Mix a handful of berries into the cheese mixture crushing slightly to release all of the juices.
Fold the crêpes into quarters and fill each pocket with a generous spoonful of sweet ricotta mixture and drizzle with a little berry coulis (optional). Garnish with fresh berries (optional).