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Crepes with honeyed ricotta and blueberries

May 30, 2013 by Stacey 18 Comments

blueberry-ricotta-crepe-3 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!blueberry-ricotta-crepe-batter 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.

blueberry-ricotta-crepe-helper Also don’t be afraid to have incredibly cute two-year-olds helping out. They’re adorable.

blueberry-ricotta-crepe-honey 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!

blueberry-ricotta-crepe 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!blueberry-ricotta-crepe2So anyway. My crepes. With honeyed ricotta and blueberries. Enjoy.

Crepes with honeyed ricotta and blueberries

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Crepes with honeyed ricotta and blueberries

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.
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Filed Under: Breakfast

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Reader Interactions

Comments

  1. Natalie Cattley says

    May 30, 2013 at 6:19 am

    Pancake 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

    Reply
    • Veggie Mama says

      May 31, 2013 at 9:45 am

      Ohh I hope you enjoyed it! I can’t get into pancakes, but I’ll totally crepe it up!

      Reply
  2. Malinda says

    May 30, 2013 at 7:30 am

    Just … yum! Oh and I grew up eating lemon and sugar on my crepes too!

    Reply
    • Veggie Mama says

      May 31, 2013 at 9:45 am

      It really is the best combination!

      Reply
  3. MotherDownUnder says

    May 30, 2013 at 1:15 pm

    You 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.

    Reply
    • Veggie Mama says

      May 31, 2013 at 9:45 am

      Oh my god, such a phony. I even went looking for ducks at Central Park just like him. What a rad dude!

      Reply
  4. Lisa Mckenzie says

    May 30, 2013 at 1:33 pm

    Yum,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!

    Reply
    • Veggie Mama says

      May 31, 2013 at 9:44 am

      I did that too! Clever clogs x

      Reply
  5. Crepe Recipe says

    May 30, 2013 at 7:53 pm

    You can make this Crepe Recipe delicious with bluberries. I Love blue berries. Thanks for sharing your recipe with us dear.

    Reply
    • Veggie Mama says

      May 31, 2013 at 9:44 am

      Oh a stack! That’s pretty cool.

      Reply
  6. Roar Sweetly says

    May 31, 2013 at 7:19 am

    This looks delicious and what a fabulous photograph. Too sweet for brekkie…this one’s a dessert for me.

    Reply
    • Veggie Mama says

      May 31, 2013 at 9:43 am

      haha 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! 😉

      Reply
  7. thelifeofclare says

    June 2, 2013 at 8:34 am

    Those look like such beautiful thin pancakes. They’d be perfect for any time of the day, just like you say!

    Reply
    • Veggie Mama says

      June 3, 2013 at 3:33 pm

      Crispy edges…. so good.

      Reply
  8. Linda Barrie says

    June 13, 2013 at 8:59 pm

    The Catcher in the Rye? Are you right???

    Reply
    • Veggie Mama says

      June 14, 2013 at 9:44 am

      Eep, I know! haha. My own Holden Caulfield.

      Reply

Trackbacks

  1. Rain, Lemons, Chicken and a Menu Plan | Food for little souls says:
    June 2, 2013 at 9:33 pm

    […] earlier this week i spied a recipe on an awesome little blog site worth visiting called Veggie mama. Up on the screen flicked a photograph of crepes with ricotta and blueberries. Since this time i […]

    Reply
  2. Mushroom Crepes | Veggie Mama says:
    May 7, 2018 at 2:37 pm

    […] do savoury crepes? YOU ARE MISSING OUT. But lucky for you, I’ve got a blueberry and honey ricotta crepe recipe right here, just for […]

    Reply

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