The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Crespelle with ricotta, berries, lemon and sugar

When cooking the crêpes, cook one or two small ones first to test and season the pan. 

You'll need

700 gm (4 punnets) assorted berries, such as blackberries and raspberries Juice of 1 lemon, or to taste 2 tbsp raw vanilla sugar, or to taste, plus extra for dusting To serve: ricotta   Crespelle 250 ml (1 cup) milk 85 gm plain flour 2 eggs 50 gm butter, for greasing pan


  • 01
  • For crespelle, process milk, flour, eggs and a pinch of salt in a food processor until well combined. Heat 1 tsp butter in an 18cm-diameter non-stick frying pan over medium-high heat. Add 2 tbsp batter to centre of pan and swirl pan to spread batter as thinly and evenly as possible. Cook until just set (1-1½ minutes), turn carefully with a spatula and cook until golden (20-30 seconds). Transfer to a plate and repeat with remaining batter. Makes 12.
  • 02
  • Combine berries, lemon juice and vanilla sugar in a bowl and toss to combine. Serve berry mixture with crespelle, ricotta and extra vanilla sugar for dusting to the side.

Note Raw vanilla sugar is available from select delicatessens. If unavailable, substitute with raw caster sugar combined with scraped seeds of ½ vanilla bean.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Feb 2009

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.