We like the famous Lemon Ricotta Crepes with Blueberries and Bananas recipe by Tyler Florence. It serves 4. Here are the ingredients:
Crepes
1 1/3 cups all-purpose flour
1 large pinch salt
1 3/4 cups milk
2 large eggs
10 tbsp (1 3/4 sticks) unsalted butter, melted plus a little more for cooking crepes
1 (15-oz.) container ricotta cheese
Finely grated zest of 1 lemon
1/4 cup confectioners' sugar
1 large egg
2 tbsp unsalted butter
2 pints blueberries
3/4 cup granulated sugar
1 tsp cornstarch
juice of 1 lemon
2 ripe bananas, quartered lengthwise into long spears
Directions:
Add flour, eggs, milk and salt in the blender and mix it on medium speed. Then add butter (melted) and blend it for one more second until the batter is shiny. Cool it in refrigerator for 2-3 hours. When making crepes use nonstick skillet brushed lightly with melted butter over medium heat. Pour 1/4 cup batter into pan and swirl till it's paper thin. Any excess should go back into bowl. Cook every crepe for about 30-45 seconds until the edge turns golden brown, then flip it and cook it for another 30 seconds until the crepe is the same color. Remove it and continue the same process until all the batter is used. To prevent crepes from drying out cover them with plastic wrap...
3 Mar 2009 | Fine Dining Recipes |
