Crêpes with Blackberry Sauce and Orange-Scented Ricotta

All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when it’s time for dessert.

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Crêpes with Blackberry Sauce and Orange-Scented Ricotta

The secret to crêpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when it’s time for dessert.

 Ingredients:
Crêpes
1  ¼ cups whole milk
1 cup all-purpose flour
3 large eggs
2 Tbs. vegetable oil
1 tsp. pure vanilla extract
⅛ tsp. pure vanilla extract
Filling
2 cups low-fat ricotta cheese
2 Tbs. cane sugar
2 Tbs. vegetable oil
¼ tsp. grated orange zest, plus extra for garnish, optional
Sauce
1 1⁄3 cups blackberries
2 Tbs. cane sugar
1 Tbs. orange juice

Instructions:

To make Crêpes: Blend milk, flour, eggs, oil, vanilla, and salt in blender until smooth. Transfer batter to bowl, and refrigerate 1 hour, or overnight.
To make Filling: Pulse all ingredients in food processor until smooth. Refrigerate until ready to use.
To make Sauce: Bring all ingredients to a simmer in small saucepan over medium heat. Cook 4 to 5 minutes, or until mixture is juicy and berries are softened. Smash berries against sides of saucepan with fork, and simmer 3 to 4 minutes more. Set aside.
Heat 1 tsp. butter in large (10-inch) nonstick skillet over medium heat, swirling pan to coat. Add 1⁄4 cup of crêpe batter to center of pan, and quickly swirl pan to spread batter into large circle. Cook 1 1⁄2 minutes, or until edges begin to brown. Loosen crêpe edges with spatula, and flip. Cook 1 1⁄2 minutes more, or until both sides of crêpe are set and beginning to brown. Transfer to plate. Repeat with remaining batter, greasing pan with butter as needed.
To assemble: Spread 1⁄4 cup Filling on one side of crêpe. Fold in edges like a letter, and transfer to plate. Repeat with second Crêpe and stack Crêpes slightly overlapping on plate. Top with 1 Tbs. Sauce. Garnish with orange zest, if desired.
Nutrition Information:
Unit (Serving Size): serves 4
Calories: 562
Protein: 25 g
Total Fat: 30 g
Saturated Fat: 10 g
Carbohydrates: 50 g
Cholesterol: 197 mg
Sodium: 449 mg
Fiber: 3 g
Sugar: 20 g
Yield: per serving (2 crepes)

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