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Crêpes With Lemon Ricotta and Mixed Summer Berries

Crêpes With Lemon Ricotta and Mixed Summer Berries


Crêpes are always a holiday favourite – whip up a big pile and dig in!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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1 C (250 ml) flour
pinch of salt
3 eggs
1-1 ¼ C (250-310 ml) milk
vegetable oil for frying

Ricotta Filling
400 g ricotta cheese
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)
fresh berries, for garish (optional)

Place all the ingredients for the crêpes into a blender and blend until smooth. Allow to rest at room temperature for 15 minutes.

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.

Ricotta Filling
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.

To serve
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).