Recipe: Lemon Ricotta Crepes with Blueberries and Bananas by Tyler Florence
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...
To create a crepes filling, mix egg, ricotta, sugar and lemon zest in the bowl. After it's mixed cover it and chill it. Preheat oven to 400°F. Then spoon about 1/4 cup cheese filling along the lower third of crepe and fold the bottom edge to just cover filling, then fold 2 sides into the center. Turn it upside down and put it on the plate. Continue to fill and roll all crepes. Preheat your skillet on the medium heat and melt a teaspoon of butter. Brown crepes for 2 minutes on each side then transfer them into a baking dish and place them in the oven for 10 minutes. For sauce, add blueberries, sugar, butter, cornstarch and lemon juice in small saucepan. Cook it for 3-5 minutes over medium-high heat. When serving crepes put 2 of them on each plate, drizzle with a warm blueberry sauce and garnish with 2 banana spears.
Source: Macy's
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