Blackberry or Raspberry Crepes

Ingredients

Filling:

Instructions

Crepes:
  1. 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.
  2. Makes about 8 crepes.
  1. Combine 2 tablespoons sugar and cornstarch. Drain fruit; reserve syrup.
  2. Add water to reserved syrup to equal 1 cup; add to sugar mixture with 1/4 teaspoon lemon peel.
  3. Cook and stir until thickened; boil 1 minute longer.
  4. Add almond extract and fruit.
  5. Combine ricotta cheese with remaining 2 tablespoons sugar, cinnamon, and remaining 1/4 teaspoon lemon peel.
  6. 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.
  7. Bake, loosely covered, at 325 degrees for 15 minutes.
  8. Pour fruit sauce over crepes.
Open Location Finder

Let's Find It

Instantly search our entire website for consumer recipes, foodservice inspiration, fermentation products and more.