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Author Notes: Ricotta and raspberries is one of my most favorite combinations; adding slightly sweet buttery crepes to the duo makes an outstanding breakfast dish, or maybe even a desert. —Ausra
- 1 cup milk
- 1 cup flour
- 2 eggs
- 3 tablespoons melted butter
- 1 tablespoon sugar
- pinch of salt
- 1/4 cup water
- butter for the pan
Filling and Sauce
- 1 pound ricotta
- 1 tablespoon sugar (for filling)
- 1 teaspoon vanilla extract
- 3 cups raspberries, fresh or frozen
- 5 tablespoons sugar (for sauce)
- 1/4 cup water
- Crepes: blend all ingredients in a blender. Heat a 9-inch skillet on a medium-high heat. Butter the pan. When pan is hot and butter nicely sizzles, pour about 1/3 cup of the batter on the pan while moving the pan and letting the batter spread and cover the entire bottom of the pan. When the crepe browns on one side, after about a minute or so, carefully lift the crepe and flip it, to brown the other side. When the crepe is browned on both sides, slide it onto the plate and go ahead with the rest of the batter.
- Filling: mix ricotta, 1 tablespoon of sugar and vanilla extract with a sturdy fork until smooth and fluffy. Fill crepes with ricotta filling by placing about 2 tablespoons of filling on one side of the crepe and rolling the crepe around the filling.
- Raspberry sauce: in a medium sauce pan heat raspberries, 5 tablespoons of sugar and water until raspberries release their juices and become soft and translucent. Take the sauce off the heat, push it through the mesh strainer to get rid of the seeds. Serve it alongside the crepes.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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