Hello!
Fancy a fancy breakfast? Brunch, maybe? If you’re feeling up for it, maybe even dessert!
Although blueberries at the moment are about forty-six thousand dollars to buy. Feel free to substitute something else – just about any fruit would work in this crepe, as would a lovely compote or coulis. I just like their tiny berriness and their mild flavour. As the honeyed ricotta is quite subtle, it can be nice to have something non-overpowering to serve it with. I think this would be equally delicious with cherries or even strawberries. Banana? maybe!
The secret is a very thin, runny batter. That will get you a very light, thin crepe with those necessary slightly-crispy edges. Don’t be afraid to add enough milk to make it very runny indeed.
Also don’t be afraid to have incredibly cute two-year-olds helping out. They’re adorable.
I get my raw honey from a roadside stand in the hinterland. It also sells macadamia nuts, figs, avocadoes and geraniums. I come away with a new one every time!
I first started making crepes when I was very young – probably around 10 or so. I loved them with lemon and sugar, and have never really gotten into the maple syrup side of things. with hotcakes, yeah, but not crepes. I’m a tough nut to crack!
So anyway. My crepes. With honeyed ricotta and blueberries. Enjoy.
Crepes with honeyed ricotta and blueberries
Print recipe
Ingredients
- 1 cup white flour
- 1 Large egg
- 1 cup milk (maybe more)
- 1 pinch salt
- 260g ricotta
- 1/4 cup honey
- 1 cup blueberries
Directions
| Step 1 | |
| Stir milk into flour slowly, whisking constantly. Add egg. | |
| Step 2 | |
| Meanwhile, beat honey into ricotta in a small bowl. | |
| Step 3 | |
| Heat a small frying pan to medium-high. A small pan is best so you can make each crepe the same size, but a big pan is fine too. You can use a ladle so you get the exact same amount of crepe batter every time, or you can wing it, like me! Pour enough batter to create a crepe about the size of a small side plate. It will cook rather fast, so flip it after a few minutes when the underside browns. Cook the other side until you see brown spots and then you're done! | |
| Step 4 | |
| Roll up each crepe with a little ricotta and blueberries, and drizzle honey over. | |
Natalie Cattley says
May 30, 2013 at 6:19 amPancake and crepe nuts in this house …. With a cute almost 2 yr old who would also love to mix the batter. You have inspired me – crepes this morning it is. Thanks
Veggie Mama says
May 31, 2013 at 9:45 amOhh I hope you enjoyed it! I can’t get into pancakes, but I’ll totally crepe it up!
Malinda says
May 30, 2013 at 7:30 amJust … yum! Oh and I grew up eating lemon and sugar on my crepes too!
Veggie Mama says
May 31, 2013 at 9:45 amIt really is the best combination!
MotherDownUnder says
May 30, 2013 at 1:15 pmYou can make me breakfast anytime!
I will also accept crepes for lunch or dinner.
And how stinking cute is Abby! And I love that she is into Holden Caufield already…she is totally going to be on to those phonies.
Veggie Mama says
May 31, 2013 at 9:45 amOh my god, such a phony. I even went looking for ducks at Central Park just like him. What a rad dude!
Lisa Mckenzie says
May 30, 2013 at 1:33 pmYum,thanks Stacey,your right about the blueberries being exxy,but I stashed some in the freezer for when I feel like some,and can I lend your cute 2 year old one day,she is a sweetie!
Veggie Mama says
May 31, 2013 at 9:44 amI did that too! Clever clogs x
Crepe Recipe says
May 30, 2013 at 7:53 pmYou can make this Crepe Recipe delicious with bluberries. I Love blue berries. Thanks for sharing your recipe with us dear.
Veggie Mama says
May 31, 2013 at 9:44 amOh a stack! That’s pretty cool.
Roar Sweetly says
May 31, 2013 at 7:19 amThis looks delicious and what a fabulous photograph. Too sweet for brekkie…this one’s a dessert for me.
Veggie Mama says
May 31, 2013 at 9:43 amhaha i’m totally the opposite – this isn’t sweet enough for dessert! The ricotta is very mild and maybe it’s just me but I never find blueberries very sweet. But it’s totally edible any time! 😉
thelifeofclare says
June 2, 2013 at 8:34 amThose look like such beautiful thin pancakes. They’d be perfect for any time of the day, just like you say!
Veggie Mama says
June 3, 2013 at 3:33 pmCrispy edges…. so good.
Linda Barrie says
June 13, 2013 at 8:59 pmThe Catcher in the Rye? Are you right???
Veggie Mama says
June 14, 2013 at 9:44 amEep, I know! haha. My own Holden Caulfield.