Crepes with Honey Ricotta and Blueberry Coulis

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Are you looking for a way to impress your guests with a stunning breakfast or dessert? Do you want to enjoy a decadent treat that is easy to make and bursting with flavor? Then you need to try this recipe for crepes with honey ricotta and blueberry coulis!
Freezer Friendly

Crepes are thin and delicate pancakes that can be filled with anything you like. In this recipe, I show you how to make a creamy and sweet filling with ricotta cheese, honey, and lemon zest. Then, I top the crepes with a homemade blueberry sauce that is both sweet and tangy. The contrast of textures and flavors is amazing!

This recipe is perfect for any occasion, whether you want to surprise your loved ones with a special breakfast, or treat yourself to a delicious dessert. The best part is, you don’t need any fancy equipment or ingredients to make these crepes. All you need is a blender, a nonstick skillet, and some basic pantry staples. You can also customize the recipe to suit your preferences, by using different berries, sweeteners, or add-ins. I’ll show you how to do that in the post.

Customizing Your Crepes

  • You can use any kind of berries you like for the coulis, such as raspberries, strawberries, or blackberries. You can also mix different berries together for a more colorful and flavorful sauce.
  • You can use any kind of sweetener you like for the ricotta and the coulis, such as maple syrup, agave nectar, or brown sugar. You can also adjust the amount of sweetener to your taste preference.

Storing and Reheating Leftovers

You can store the leftover crepes, ricotta, and coulis separately in airtight containers in the refrigerator for up to 3 days. To reheat the crepes, you can either microwave them for a few seconds or warm them in a skillet over low heat until soft and pliable. To reheat the coulis, you can either microwave it for a few seconds or simmer it in a small saucepan over low heat until warm and bubbly. Then, assemble the crepes as directed.

Freezing and Reheating

You can freeze the extra crepes by stacking them with parchment paper or wax paper in between and wrapping them tightly in plastic wrap or aluminum foil. Then, place them in a freezer bag and squeeze out as much air as possible. Label and date the bag and freeze for up to 3 months.

To reheat the frozen crepes, you can either thaw them in the refrigerator overnight or microwave them for a few seconds until soft and pliable. Then, proceed with the recipe as usual.

Crepes with Honey Ricotta and Blueberry Coulis

Crepes with Honey Ricotta and Blueberry Coulis

Prep Time:
40 min
Cook Time:
20 min
Total Time:
1 hour
Equipment Needed
  • Blender or food processor
  • Medium nonstick skillet
  • 2 eggs
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 1 cup ricotta cheese
  • 1/4 cup honey
  • 1 tablespoon lemon zest
  • 3 cups blueberries
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Powdered sugar, for dusting (optional)
  1. In a blender, combine the eggs, milk, flour, sugar, salt, vanilla, and butter. Blend until smooth and frothy, about 1 minute. Transfer the batter to a bowl and refrigerate for at least 30 minutes.
  2. In another bowl, whisk together the ricotta, honey, and lemon zest until well combined. Refrigerate until ready to use.
  3. In a small saucepan, combine the blueberries, lemon juice, and 1/4 cup of sugar. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a boil, about 15 minutes.
  4. In a small bowl, whisk together the cornstarch and water. Stir the cornstarch mixture into the blueberry mixture and cook for another 2 minutes, until slightly thickened. If desired, strain the sauce through a fine mesh sieve to remove the seeds and pulp.
  5. Heat a nonstick skillet over medium-low heat and lightly grease with cooking spray or butter. Pour about 1/4 cup of batter into the center of the pan and swirl to coat the bottom evenly. Cook until the edges start to curl, about 2 minutes, then flip and cook for another minute on the other side. Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent sticking.
  6. To serve, spread about 2 tablespoons of the ricotta mixture over each crepe and fold into quarters. Drizzle with the blueberry sauce and dust with powdered sugar if desired.
Recipe Tips
  • If the batter is too thick to coat the pan in a thin layer, stir in a little extra milk until you reach the desired consistency.
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