Blueberry Ricotta Crepes

Something Borrowed, Something Blue…Blogger Secret Ingredient

Heather of girlichef has passed the BSI (Blogger Secret Ingredient) torch on to me this week. I’m excited because this couldn’t have come at a better time. My favorite fruit is in season right now! Something borrowed something blue. . . berries! Sweet, plump, juicy blueberries. The super fruit. I could eat them for breakfast, lunch, dinner and all the moments in between.

All you have to do is create a recipe using blueberries, post it to your blog and link back to this post. Make sure to let me know by leaving a comment on this post with the URL to your recipe. You can also e-mail me to be sure I get it – cinnamonyspice@ gmail.com. If you don’t have a blog and would like to enter e-mail me your recipe with a picture if possible. All of your entries will be posted with the links at the end of this post as I receive them. You have until Sunday 12 noon Eastern Standard time to get me your entries. And did I mention the prize? I’m giving away a lightly used (as in never) cookbook from my own collection. It will be the winner’s choice between A Taste from the Past: Good Old Food, The Great American Seafood Cookbook, Cooking with the Chicken Man or Electric Bread. Everyone will have an equal chance at winning. Instead of personally picking the recipe I will assign you a number in the order I receive your entry and use a random generator to pick the winner. So get to blue-berry picking and send me some finger-lickin’ good recipes!

Blueberries are one of the top ten power foods. They are extremely high in antioxidants and just a ½ cup of these beauties will give you twice the amount of antioxidants that most adults consume in a whole day. They are good for your brain and may help prevent memory loss and improve nighttime vision. This is reason enough to eat more blueberries!

My blueberry entry is crespelle, an Italian crepe, filled with a sweet Ricotta and topped with a generous dollop of fresh blueberry sauce. I made these on Father’s Day for my Dad’s special breakfast; he quickly polished off three plates of them and said he could eat more!

Blueberry Ricotta Crepes

Rating: 51

Prep Time: 25 minutes

Yield: about 15 crepes

Blueberry Ricotta Crepes

Light and airy crepes filled with lemon ricotta and topped with blueberry sauce.

INGREDIENTS:

Crepes:
1 and 1/2 cups all-purpose flour
4 eggs
1/2 teaspoon salt
2 cups milk
Sauce:
1 pint blueberries
1/3 cup maple syrup or honey
1 tablespoon lemon juice, fresh squeezed
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons boiling water
Filling:
15 oz. Ricotta
zest from one lemon, just the yellow not the pith
1 tablespoon sugar
1/2 teaspoon cinnamon

INSTRUCTIONS:

    Make the crepes:
  1. Place the flour in a large mixing bowl. Crack the eggs over the flour and whisk them in. Add salt and the whisk in the milk, a little at a time, until incorporated. Allow the batter to stand for 20 minutes. Meanwhile make the sauce and filling.
  2. Make the sauce:
  3. Add all the sauce ingredients to a saucepan and bring to a simmer. Simmer for 8-10 minutes or until the blueberries pop. In a separate bowl whisk the boiling water and cornstarch together then stir it into the blueberry sauce and continue simmering for 2-3 minutes until thickened. Remove from heat and set aside.
  4. Make the filling:
  5. (*If possible strain the Ricotta for an hour or two(or overnight) before serving in a wire strainer using a cheesecloth or a paper towel to remove excess water.)
  6. Whisk all the filling ingredients together in a medium bowl. Set aside. If the filling is still cold when ready to fill the crepes you can microwave for a few seconds to remove the chill. You want it to be at room temperature.
  7. Heat a 6-inch, nonstick pan until hot and brush with butter. Reduce heat to medium and pour 1 1/2 to 2 tablespoons batter into the pan. Cook 30 to 40 seconds, until pale golden, and then flip. Cook on other side 20 seconds and remove to a plate.
  8. Place 2 to 3 tablespoons of the filling in the middle and fold sides over. Add a dollop of blueberry sauce to the top and a sprinkle of confectioners’ sugar if desired. The crepe recipe makes between 17-19 crepes. The filling is enough for about 11-14 crepes, depending on how much filling you use in each.
  9. For Baked Crepes:
  10. Preheat oven to 400 degrees. Fill the crepes as you make them and place in a buttered casserole dish. Top with the blueberry sauce and bake until warm throughout about 15 minutes.

Notes:

Adapted from Mario Batali

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/something-borrowed-something/

Here is a list of BSI Assignments to date:

Week 36: Cinnamon, Spice & Everything Nice - Blueberries

Week 35: Girlichef – Greens
Week 34: The Ungourmet – Watermelon
Week 33: Bread + Butter – Bell Pepper
Week 32: Burp and Slurp – Corn
Week 31: Say Yes to Salad– Kabocha

Week 30: Thinspired – Bananas
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19:What’s for Dinner – Orange
Week 18: BranAppetit! – Spinach
Week 17: Tales of Expansion – Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & NaturalPeppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Mushrooms
Week 2: Hangry Pants – Tomatoes
Week 1: Sportsnutritionliving – Quinoa

Here are the entries:

1. Weekend Cook: Nectarine and Blueberry Crisp with Amaretti Cookie Topping

2. Nutmeg Nanny: Lemon Blueberry Cupcakes

3. Johnstone’s Vin Blanc: Oatmeal Cookies w/ Dried Blueberries & Cranberries

4. The Ungourmet: Double Lemon Blueberry Cupcakes w/ Lemon Cream Cheese Frosting

5. chow and chatter: Blueberry & Chocolate Cake

6. Smoky Mountain Cafe: Blueberry Sour Cream & Coconut Cake

7. Blue Cotton Memory: Blue Cotton Crunch

8. Baker’s Corner…Somewhere In My Kitchen: Blueberry Cheesecake

9. Chaya’s Comfy Cook Blog: Peach & Blueberry Crumble

10. Life’s a Feast: Blueberry-Raspberry Muffle

11. Angie’s Recipes: Blueberry Cheesecake

12. Girlichef: Blueberry Pomgria

13. Chez What?: Blueberry Souffle w/ Blueberry Sauce

14. Five Star Foodie Culinary Adventures: Chocolate Covered Blueberries

15. Eats Well With Others: Blueberry Banana Muffins

16. Burp and Slurp: Blueberry-Walnut Pesto

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    CAPTCHA Image

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>