Blackberry or Raspberry Crepes


For the filling:


For the 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.
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