Heat a 6-inch nonstick skillet until a drop of water dances on it, and then brush it lightly with melted butter. I cannot underscore the point enough that you really need to do both things at the same time. Your email address will not be published. These are PERFECT! Now, I get to create these crepes for my little munchkin. I had to, it was part of the curriculum to learn the perfect French crepe. I love Crepes and loved filled crepes even more! If she wasn’t making her famous crepes then she would make us eggs. Finally, crêpes are particularly outstanding when entertaining. I am THAT lazy. Take a stick of butter and cover the surface of the pan with the butter just enough so there is a small layer of butter bubbling up. In 30 short minutes my brother would come stumbling down the stairs with his hair still gelled up from the night before and my dad would come in from walking the dog. Assemble Crepes. ★☆ Place 2 large eggs, 2 egg yolks, 1/2 cup of milk, 1/2 cup of water, 2 tablespoons of granulated sugar, 3 tablespoons of melted unsalted butter, 2 tablespoon kirsch, bourbon whiskey or rum (optional) and a pinch of salt in a food processor. When thoroughly cool, you can stack them with no fear of their sticking. Always using mama’s recipe. Tender crepes filled with a rich, lemon ricotta filling and topped with a quick berry compote. It works beautifully, and easily!, every time. Once boiling, reduce to a simmer and cook for 10 minutes. I have some ricotta in the fridge and was trying to figure out what to make! I discovered this recipe years ago in Julia Child’s The Way To Cook. Growing up, every Sunday I willingly jumped out of bed early at the ungodly hour of 7am and hurried downstairs to join my mom in her Sunday errands. Refrigerate for up to three days or freeze for several weeks. Pour 1 1/2 cups of blueberries into a medium sauce pan. Momma was a genius to me, she was able to run a household with the flick of her hand all while waving a fist at me and my brother for getting into yet another useless argument. https://www.williams-sonoma.com/recipe/crepes-with-berries-and-ricotta.html It’s almost impossible to tire of crêpes since the choice of fillings is as boundless as photo ops are for Kim Kardashian. Take a stick of butter and cover the surface of the pan with the butter just enough so there is a small layer of butter bubbling up. I just throw everything in my food processor and mix it up for a few seconds. In the mean time make cheese filling. Created by Serena Cosmo on September 6, 2016, Created by Serena Cosmo on August 1, 2016, Created by Serena Cosmo on August 25, 2016, Filed Under: desserts Tagged With: Blueberry, Blueberry Compote, Breakfast, Crêpes, Lemon Zest, Ricotta, Snack, Your email address will not be published. Doing both things simultaneously is very important because it helps to spread the batter evenly throughout the skillet. Fold in the ricotta cheese. How could we? Hello Mila ~ I have totally bookmarked this recipe; I now have the proverbial bee in my bonnet to conquer this recipe! Add the remaining 1 cup of blueberries and the lemon juice, which brightens the sauce with its acidity and also helps the blueberry flavor to pop even more. I sat in the front seat and quietly listened to the gossip rattled on between my mom and my babushka. Within minutes, an exquisite aroma permeates your kitchen and dining room, romancing your guests to the table by titillating their appetites. And finally in that moment, I felt my mom by me and I recreated her crepes. August 29, 2014 By Serena Cosmo Leave a Comment. Serve warm. Set aside. Pour a little less than a ¼ cup of crepe batter (about a 1/3 of an inch less) into the center of the hot skillet WHILE tilting the skillet it in all directions. Guitar strummer. It produces a lighter and more delicate disc and I have been using her suggested ingredients ever since for my sweet crêpes. Combine ricotta, cream cheese, egg, orange zest, sugar and lemon zest until well mixed. I felt like one of the big girls drinking in the stories and feeling oh so very mature of being able to poke fun at my mom and babushka. In the mean time make cheese filling. I’m Serena. I had envisioned the discs being much more fragile, and feared they would disintegrate when I attempted to flip them, but they ended up being real team players. Alas, they had slipped away and I was devastated that I could not have them again. Makes enough to fill 12 crêpes generously. Crepes are thin little French pancakes that … Combine eggs, milk and melted butter in a large bowl and whisk to combine. Make the filling by placing the ricotta in a strainer over a small bowl and letting it drain in the refrigerator for 30 minutes to remove excess water. After my mom passed, I kept trying to recreate her crepes. Her errands typically included going to the grocery store, the butcher and meal planning for the week. Combine eggs, milk and melted butter in a large bowl and whisk to combine. I fondly look back on those Sundays and I can still hear the echo of laughter in the corners of that house. Always, eyeballing the ingredients. Melt 2 tablespoons of unsalted butter in a Pyrex measuring cup. I quickly learned that the batter is actually rather sturdy and flips over quite eagerly with a little assistance. Definitely pinning this! Developing trampoline jumper. Combine sugar, flour and salt in a large bowl. ★☆. Or the adventurous cook. I almost felt a little deflated upon hearing this. Lay out each crêpe on a flat surface and spoon a generous amount of the ricotta filling, create a line of filling that ‘slices’ each crêpe in half as you do this. They can be prepared up to 3 days ahead and can be thrown in the oven while chatting with friends and negotiating a slightly dirty vodka martini in one hand. Do this quickly. Even so, no one tired of them. Refrigerate for up to two days or freeze for several weeks. Combine sugar, flour and salt in a large bowl.
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