Blueberries and Ricotta crepe with blueberries and ginger sauce
15
4
6
No
Ingredients
- 375 ml (1 1/2 cup) of partly skimmed Ricotta cheese
- 60 ml (1/4 cup) of melted butter
- 1 egg yolks
- 125 ml (1/2 cup) of all-purpose flour
- 60 ml (1/4 cup) of sugar
- 10 ml (2 teaspoons) of lemon zest
- 8 egg whites
- 500 ml (2 cups) of blueberries
Preparation
Side-by-side mode
- In a medium size bowl, mix well the Ricotta, butter and egg yolks. In a small bowl, mix the flour, sugar and lemon zest. Add dry ingredients to the Ricotta mixture.
- In a medium-size bowl, whisk the egg whites until soft peaks form. Add egg whites and then blueberries (still frozen) to the dough.
- In a griddle or a lightly greased heated pan, form crepes with a spoon filled with 50 ml (1/4 cup) for each dough.
- At medium heat, brown crepes on each side, and turn sides once, for about 4 minutes.
- Serves with blueberries and ginger sauce.
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