Citrus Herbed Ricotta Crepes with Blackberry Balsamic Reduction Sauce!

Y’all know I have a brunch addiction! Well, I have been wanting to make a sweet and savory crepe recipe for a long time. Today, I had some uniterrupted time, to create in the kitchen and this recipe was the result of my efforts! I must say I even impressed myself with this one! I love the way each of the flavors stand out on their own and yet come together so brilliantly! The rich black berry reduction sauce pairs well with the delicate crepe and brings out the citrus herb flavor of the ricotta filling. I could seriously eat these several times a week!!

Ingredients:

  • For The Crepes
  • 1 Cup flour
  • pinch of salt
  • 3 whole eggs, (plus the egg yolk) beaten
  • 1 egg yolk
  • 1 cup heavy cream
  • 2-3 Tablespoons whole milk
  • 3 Tablespoons melted butter
  • For The Filling
  • 1 Cup whole milk ricotta cheese
  • the zest of 1 lemon
  • 2 heaping Tablespoons fresh chopped basil
  • For The Sauce
  • 1/2 Cup blackberry jelly
  • 1 Tablespoon Balsamic reduction

Preparation:

For the Crepes In a large bowl, whisk together the wet ingredients (reserving 1 Tablespoon of milk) just until combined, gradually whisk in the flour to form a thin batter. Spray a large nonstick skillet with cooking spray and pour 1/2 cup of batter into the center tilt the skillet and allow the batter to coat the skillet bottom. Once the crepe has lost it’s shine and the edges have seperated from the skillet, gently flip the crepe over and cook on the other side. (if the batter is too thick, add the additional Tablespoon of milk) Remove cooked crepe to a parchement lined baking sheet in a preheated 170 degree oven to keep warm. Continue cooking until all the batter has been used.

For the Filling In a medium bowl, combine the ricotta cheese, lemon zest and basil. Mix well and set aside.

For the Blackberry Balsamic Sauce In a small saucepan over low heat, melt the blackberry jelly. Once melted, stir in the balsmic reduction sauce. Keep warm.

Assembly: Spread ricotta filling on each crepe. Fold in half once and then in half again. Plate desired amount, dust with powdered sugar, drizzle with sauce and garnish with additional fresh chopped basil. Serve immediately.

As always, I hope you enjoy!

Much Love- The Glitzy Gourmet!

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