Crepes with Ricotta and Raspberry-Blackberry Sauce
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Desserts Fruits
This month is all about crepes. Today we have speckled crepes filled with ricotta cheese and drowned in a fresh raspberry and blackberry sauce.
Ingredients
1 batch of crepe batter
1 teaspoon poppy seeds
Filling
400g ricotta cheese
6 tablespoons sugar
2 pinches cinnamon
Raspberry and Blackberry Sauce
350g raspberries (fresh or frozen)
200g blackberries (fresh or frozen)
1 packet vanilla sugar
3 heaping tablespoons sugar
1 teaspoon cornstarch
1 tablespoon lemon juice
Makes: 5 pieces
How to prepare crepes with ricotta and raspberry-blackberry sauce
- For the sauce: put the raspberries with sugar to cook, just until the sugar melts, about 2 minutes. Blend the raspberries in a blender, then strain through a fine sieve. Put the resulting puree back on heat along with the cornstarch dissolved in a tablespoon of cold water. Cook for 2 more minutes. Add the lemon juice and let it cool. When it reaches room temperature, add the blackberries (save a few blackberries for decoration).
* If preparing ahead, the sauce can be kept in the refrigerator. - Prepare the crepes following your usual crepe recipe. At the end, add the poppy seeds. You'll get 5 crepes of 26cm diameter.
- For the filling, mix the ricotta with sugar and cinnamon. You can sweeten the filling to taste.
- On each plate, place raspberry and blackberry sauce. Top with a crepe spread with ricotta filling and folded into quarters. Sprinkle a few blackberries on top.
