Lemon Ricotta Crêpes with Raspberry Sauce

• Vegetarian

• Produce

  • 6 oz Raspberries, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon curd

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/2 cup Flour
  • 1/8 tsp Salt
  • 3 tbsp Sugar
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Cream
  • 1/4 cup Cream cheese
  • 1 cup Milk
  • 1/2 cup Ricotta cheese

Found on pinchmeimeating.com

Description

Directions

• Mix all crêpe ingredients together and set batter aside. Batter should be about as thick as heavy whipping cream.
• In a medium bowl, combine ricotta cheese, vanilla, brown sugar, cream cheese, and lemon curd and mix until smooth.
• Whip cream until it forms stiff peaks. Fold into ricotta mixture. Chill while you cook the crêpes.
• Preheat a 9 nonstick pan to medium or medium high heat. Spray with cooking spray, then ladle in about 1/4 to 1/3 cup of batter while rotating pan around to quickly spread batter across entire pan (see video for demonstration). Quickly fill in any holes or gaps with a little more batter.
• Cook for about 1-2 minutes or until edges start to brown. Lift up edges with a knife until you can get a spatula underneath, then flip with spatula. Cook an additional 30 seconds or so. Set crêpes aside.
• In the same skillet, melt butter over medium heat and add raspberries and sugar, leaving a few berries aside for garnishes. Cook and stir until berries break down and you have a nice syrup in the pan. Strain out seeds through a fine mesh sieve, if desired.
• Spoon a line of ricotta mixture down the center of each crêpe, then roll up. Drizzle crêpes with raspberry sauce and top with additional berries.
• Enjoy and feel fancy!