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Crepes with The Date Dish

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A note from Cori Sue: When I was up in New York, sick with a pneumonia, my bestie Lindsey made brunch in, a difficult feat in a small New York kitchen. Knowing her friend has quite the sweet tooth, she whipped up crepes served two ways to help me feel better. Now, we’ve got the recipe for you Bitches.

Lindsey is the lovely chef behind The Date Dish, a website that caters to helping young people whip up impressive-yet-easy dishes to wow their significant others or future lovers. Check out the website for great how to videos and follow her on Instagram @TheDateDish or like The Date Dish on Facebook for lots of food porn in your feeds.

Crepes, a popular brunch dish that everyone loves but never thinks to make. I’m going to let you in on a little secret, they are just as easy to make as pancakes! Let’s face it, crepes are the perfect vessel for sweet or savory fillings that cater towards everyone’s taste buds. You can fill them with killer combos like Nutella and banana, ham and Gruyere, cinnamon apples and whipped cream, or even wild mushrooms and goat cheese. The possibilities are endless.

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My absolute favorite combination is crepes with blueberries and sweet lemon ricotta cream. Simply put, these ingredients form a flavor explosion in your mouth. Have fun with your crepes by layering them to make a beautiful and unique crepe cake or simply stuff and roll them for a more traditional brunch dish. This recipe is always a top hit at my brunch parties and sure to please just about anyone so try it out!

Ingredients

Crepe Batter
– 2 large eggs
– 3/4 cup milk
– 1/2 cup water
– 1 teaspoon vanilla extract
– 1 tablespoon sugar
– 1 cup flour
– 3 tablespoons melted butter
– Non-stick spray

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Lemon Ricotta Filling
– 1 cup fresh ricotta cheese
– 1/2 cup whipped cream cheese
– 4 tablespoons powdered sugar
– Zest of 1 lemon

Blueberry Filling
– 2 cups frozen blueberries
– 1/3 cup sugar
– Juice of ½ lemon
– 1 tablespoon butter
– 1 1/2 tablespoons cornstarch

Instructions for Crepes:
1. In a blender, combine all of the ingredients except for the butter and pulse for 10 seconds. The batter should be the consistency of light cream.

2. Place the crepe batter (covered) in the refrigerator for 1 hour to 2 days.

3. Remove the batter from the refrigerator and stir in the butter until evenly dispersed.

4. Heat a small non-stick pan. Add non-stick spray to coat. Pour a little less than 1/4 cup of batter into the center of the pan and swirl, tilting the pan in a circular motion, to spread evenly until batter covers bottom. Cook for 45 seconds, until edges begin to set, and gently flip. Cook for another 30-45 seconds until cooked through and remove to a tray lined with parchment paper. Lay them out flat so they can cool.

Lemon Ricotta Cream
1. In a food processor, combine ricotta, whipped cream cheese, powdered sugar and zest. Process until completely combined.

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Blueberry Filling

1. In a saucepan, combine blueberries, sugar, lemon juice, butter and 1/4 cup water. Cook 7-8 minutes over medium high heat until the mixture comes to a boil then immediately reduce to a strong simmer.

2. In a small bowl, combine cornstarch with 2 Tbsps cold water and whisk until smooth. Pour the cornstarch mixture into the simmering blueberry mixture, whisking constantly until mixture has thickened. Cook a couple minutes more until mixture has thickened to the appropriate consistency then remove from heat.

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Crepe Cake
1. Place one crepe on the bottom and top with a thin layer of ricotta filling.
2. Top with another crepe then a thin layer of blueberry filling. Continue this pattern to use 8-10 crepes total. Top with fresh blueberries or another layer of blueberry filling.
3. Dust with powdered sugar and garnish with mint leaves.
4. Cut slices out of the cake to serve.

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Stuffed Crepes

Fill crepes with ricotta cream and fresh blueberries. Drizzle with blueberry sauce and sprinkle with powdered sugar.

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