Every Sunday, my family and I make a huge breakfast spread. We like to change it up…pancakes one week, omelets the next…but our absolute favorite morning treat is a mound of crepes with toppings galore. Soft and dense, smooth and sweet, these crepes are the best way to start your morning. They have become quite a tradition in our house, and while the crepes stay the same, the toppings are always new and exciting.
Since blueberries are in season, I decided to create a simple blueberry sauce to spoon over the crepes. I add a little lemon juice and let the blueberries cook in a sugary liquid until they burst and dissolve. The liquid reduces down into a thick, luscious sauce with an intense blueberry flavor. I strain the sauce when it’s finished cooking to create a smooth and silky consistency. To complement the fruity sauce with a little creaminess, I add a dollop of vanilla flavored ricotta cheese on top.
Brands I Use:
Sorrento Whole Milk Ricotta Cheese
McCormick Pure Vanilla Extract
Change up the toppings by making this sauce with whatever fruit is in season. In these late summer months, you could try strawberries, raspberries, or even peaches. Vary the ricotta by adding a dash of orange juice or a little almond extract.
- 1 (15 oz) container whole milk ricotta cheese
- ½ cup powdered sugar
- 1 ½ teaspoons pure vanilla extract
- 1 cup sugar
- 1 ½ cups water
- 1 lb blueberries
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 cups packed all-purpose flour (see Kayla’s notes)
- 4 tablespoons sugar
- ¼ teaspoon salt
- 4 eggs
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla
- 3 cups milk
- In a bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until fully incorporated. Refrigerate until ready to serve.
- Combine the sugar and water in a saucepan over high heat. Once the sugar has dissolved, add the blueberries, lemon juice, and salt. Bring to a boil and cook for two minutes. Reduce the heat to a simmer and continue to cook until the liquid has thickened and most of the blueberries have dissolved, about 30 minutes. Remove the sauce from the heat and strain it using a colander.
- While the sauce is cooking, combine the flour, sugar, and salt in a bowl. In a separate bowl, whisk the eggs with the oil and vanilla. Add the milk and mix until incorporated. Add half of the dry ingredients to the wet mixture. Whisk until all of the clumps have dissolved. Add the rest of the liquid and whisk until incorporated. Let the batter sit for 10 minutes. Prepare a bowl of vegetable oil. Take a napkin and fold it into a small square, creating a brush for the oil. Heat a 9-inch crepe pan over medium heat. Brush the pan with oil, just enough to coat the bottom (you don’t want excess oil). Pour 1/3 cup of batter into the pan and swirl it around to make an even layer. Cook until the edges of the crepe are browned. Use a fork to lift one of the edges, and then turn the crepe out onto a platter. Keep warm until serving. Repeat this process until all of the crepes are made.
- Roll the crepes up or fold them into triangles. Spoon the blueberry sauce over the top and add a dollop of sweet ricotta. Garnish with powdered sugar.
- When measuring out the flour, you want to pack the flour into the measuring cup before leveling it off. This is not the standard flour measuring technique, but it will give you the correct proportion of flour to liquid for this recipe.
- The amount of finished crepes will depend on the size of your crepe pan. Adjust the amount of batter poured into the pan based on its size.