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Crepes with Blueberry Sauce & Sweet Ricotta

A delightful blend of soft crepes, sweet blueberry sauce, and luscious sweetened ricotta, perfect for breakfasts or brunch gatherings.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Sweet Ricotta
  • 15 oz whole milk ricotta cheese Brings a creamy, rich texture.
  • 0.5 cup powdered sugar Transforms the ricotta into a luscious filling.
  • 1.5 tsp pure vanilla extract Enhances the flavor.
For the Blueberry Sauce
  • 1 cup sugar Forms the base for the sauce.
  • 1.5 cups water
  • 1 lb blueberries Provides a burst of juicy flavor.
  • 1 tbsp lemon juice Underscores blueberry taste.
  • 0.25 tsp salt Balances sweetness.
For the Crepes
  • 2 cups all-purpose flour Creates a light, tender texture.
  • 4 tbsp sugar Sweetens the batter.
  • 0.25 tsp salt Enhances flavor.
  • 4 eggs
  • 2 tbsp vegetable oil
  • 2 tsp vanilla
  • 3 cups milk Achieves perfect consistency.

Method
 

Preparation of Sweet Ricotta
  1. In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until fully incorporated.
  2. Cover the bowl and refrigerate until ready to serve.
Blueberry Sauce Preparation
  1. In a saucepan over high heat, combine sugar and water; stir until sugar dissolves.
  2. Add blueberries, lemon juice, and salt. Bring to a boil and cook for about 2 minutes.
  3. Reduce heat and simmer for approximately 30 minutes, stirring occasionally.
  4. Remove from heat and strain the sauce to separate the solids.
Crepe Preparation
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, mix the eggs, vegetable oil, vanilla, and milk until well combined.
  3. Gradually add half of the dry ingredients to the wet mixture and whisk until smooth.
  4. Add remaining dry ingredients and whisk until fully incorporated. Let the batter rest for about 10 minutes.
Cooking the Crepes
  1. Heat a 9-inch crepe pan over medium heat and lightly brush with vegetable oil.
  2. Pour 1/3 cup of batter into the pan, tilting to ensure an even layer. Cook until edges begin to brown.
  3. Carefully flip the crepe onto a platter and keep warm. Continue the process until all the batter is used.
Assembly
  1. Roll or fold crepes into triangles for presentation.
  2. Generously spoon blueberry sauce over the crepes, followed by a dollop of sweet ricotta.
  3. Dust with powdered sugar before serving.

Notes

For a more robust flavor, use fresh, organic blueberries. Adding lemon zest to the ricotta can elevate its taste. Ensure the crepe pan is adequately heated to avoid sticking. A silicone spatula can help with flipping crepes.