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

Method

  • 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
GT
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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