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.
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.