Blueberry Lemon Ricotta Crepes. Yummyyyyy!!!

This is an elegant dish for a special brunch or breakfast. Top these crepes with blueberries or blueberry sauce, along with a little whipped cream and strands of lemon zest.

Ingredients:

Crepes

2 large eggs

3/4 cup milk

1/2 cup all-purpose flour

2 tablespoons melted butter

2 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla


1 cup ricotta cheese

1 egg, beaten

1/3 cup powdered sugar

Finely grated zest of 1 lemon

2 teaspoons lemon juice

1/2 cup fresh blueberries

2 to 3 teaspoons melted butter

1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon
 
 

Preparation:

Crepes: In a blender, blend 2 eggs with milk. Add the flour, 2 tablespoons melted butter, and 2 tablespoons sugar, salt, and vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
Heat oven to 350°. Butter a 9x13-inch baking dish or spray with cooking spray.
In a bowl, gently combine the ricotta with the beaten egg, powdered sugar, lemon zest and juice. Fold in blueberries. Spoon about 2 tablespoons of the cheese mixture on a crepe; roll up gently, burrito style, tucking ends in to keep the filling from leaking. Arrange the filled crepes in the prepared baking dish; brush with butter, sprinkle with cinnamon sugar, and bake for 20 minutes.





If you like blueberry sauce................
Use this blueberry sauce on sponge cake or ice cream.

Ingredients:
1/3 cup sugar

1 teaspoon cornstarch

1 cup water

Juice and zest of 1/2 lemon

1/2 cup red currant jelly

2 cups fresh blueberries

Preparation:

In a saucepan, combine sugar and cornstarch; stir in water and lemon juice. Bring to a boil over medium heat; reduce heat to medium low and add the currant jelly. Simmer for 5 minutes. Add blueberries and bring to a boil once again. Simmer over medium-low heat for 20 to 25 minutes, or until thick and syrupy. Makes about 2 cups of blueberry sauce.
 
MEGA YUMMO!!!!!  :0)