Lemon-Ricotta Crêpes with Strawberry Topping

1 Jan

I wanted to make something special for breakfast on Christmas morning, and was excited to find this recipe in my newly received America’s Test Kitchen cookbook. I just happened to have some berries, lemons, and ricotta cheese on hand. I’m not normal.

This recipe really was easy. The most time consuming part was making the crêpes. I used a recipe in the ATK cookbook, but it technically says the batter needs to rest for 2 hours in the fridge and who plans that far ahead? I skipped that part and luckily the crêpes turned out just fine. The ATK recipe didn’t seem any better or worse than recipes I’d used in the past, so I suggest you just use this one:

Crêpes

  • 1 cup flour
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Sift flour and powdered sugar into a mixing bowl.  Add eggs, milk, butter, vanilla, and salt; beat until smooth.  Heat a lightly greased 6-inch skillet. Add about 3 tablespoons batter and tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.

Lemon-Ricotta Crêpes with Strawberry Topping

*”Nearly any fresh berries can be substituted for the strawberries in the topping.” (I actually used thawed mixed berries…)

Note: The original recipe didn’t call for lemon zest, but I thought the lemon flavor was too weak, so I would add some next time. 2 teaspoons is a guess as to the quantity.

  • 1 quart strawberries, hulled and sliced thin
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon Grand Marnier (optional) (I used Triple Sec, Kirsch would also be delicious)
  • 1 (15-ounce) container ricotta cheese (about 2 cups)
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/8 teaspoon salt
  • 1 recipe Crêpes (see above)
  •  

    Mash half of the strawberries to a rough pulp with 2 tablespoons of the sugar and the Grand Marnier (if using), then gently stir in the remaining strawberries. Cover and refrigerate until needed.

    Meanwhile, adjust an oven rack to the upper-middle position and heat the oven to 475 degrees. Stir the ricotta, the remaining sugar, the egg, lemon juice, lemon zest (if using), and salt together until smooth. Spray a rimmed baking sheet with vegetable oil spray. Working with one crêpe at a time, spoon 2 tablespoons of the ricotta mixture onto the crêpe, fold as desired (crêpes can be rolled, folded in half, or folded in quarters as in the picture), and place on the baking sheet. Once all the crêpes are rolled, cover lightly with foil and bake until heated through, 10 to 15 minutes. Spoon the strawberry topping over the crêpes before serving.

    From America’s Test Kitchen Family Cookbook 3rd Edition

     *I didn’t think this topping was anything special, though it wasn’t bad. I’ve used the following recipe several times. It is a thicker, sweeter, warm sauce that also works well on pancakes, waffles, and ice cream. You could easily make this while the crêpes are baking.

     

    Blueberry Breakfast Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 cups blueberries (or other berries, fresh or frozen)
  •  

    In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over french toast, pancakes or waffles.

     

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