Recipes

Ingredients

4 tablespoons sugar, divided

1 tablespoon cornstarch

1 can Oregon Blackberries

Water

1/2 teaspoon grated lemon or lime peel, divided

1/8 teaspoon almond extract

1 cup ricotta cheese

1/4 teaspoon ground cinnamon

Crepes

2 teaspoons melted butter or margarine

Instructions

Combine 2 tablespoons sugar and cornstarch. Drain fruit; reserve syrup. Add water to reserved syrup to equal 1 cup; add to sugar mixture with 1/4 teaspoon lemon peel. Cook and stir until thickened; boil 1 minute longer. Add almond extract and fruit. (Add 1 1/2 teaspoons lemon juice when using cherries.) Combine ricotta cheese with remaining 2 tablespoons sugar, cinnamon, and remaining 1/4 teaspoon lemon peel. Spoon 2 tablespoons filling onto each crepe; roll up. Place seam-side down in 12 x 7 1/2 x 2 inch baking dish. Brush tops of filled crepes with butter. Bake, loosely covered, at 325 degrees for 15 minutes. Pour fruit sauce over crepes.

Makes 4 servings.

Crepes: Combine 2 eggs, 3/4 cup milk, 1/2 cup flour, 2 teaspoons each sugar and melted butter or margarine and dash salt; beat until blended. Heat a lightly greased 6 to 7 inch skillet over medium-high heat. Add 2 tablespoons batter; tilt skillet to spread batter. Cook about 30 seconds or until lightly brown; turn and cook on second side. Repeat with remaining batter.

Makes about 8 crepes.

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Source: Newspaper Enterprise Association