ICE CREAM OR RICOTTA CHEESE FILLED CREPES WITH FRESH STRAWBERRI - 8NEWS - WRIC | News Where You Live

ICE CREAM OR RICOTTA CHEESE FILLED CREPES WITH FRESH STRAWBERRIES AND BLUEBERRIES

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ICE CREAM OR RICOTTA CHEESE FILLED CREPES WITH FRESH STRAWBERRIES AND BLUEBERRIES

4 to 6 servings, 2 crepes per serving

 

  • Crepes (see note)
  • about 16 to 18 crepes
  • 1½ cups sifted flour
  • 3 tablespoons sugar
  •   or the equivalent of 3 tablespoons sugar in granulated sugar substitute
  • Pinch of salt
  • 4 eggs
  • 1¼ cups milk
  • ¾ cup half-and-half
  • 2 tablespoons brandy (optional)
  • Melted butter or margarine as desired

2 to 4 cups vanilla ice cream, slightly softened, or 2 to 4 cups beaten sweetened flavored ricotta cheese

 

 

  • About 1½ cups firm ripe fresh strawberries, hulled, stems removed, and sliced
  • Few drops balsamic vinegar (optional)
  • About 1½ cups firm ripe fresh blueberries, stems removed
  • Sugar or granulated sugar substitute to taste as desired
  • 1 to 2 tablespoons brandy or as desired (optional)
  • Tiny decorative American flags as garnish (optional)

 

Prepare crepes.  Sift together the first 3 ingredients.  Beat eggs until very light.  Stir in milk, half-and-half, and dry ingredients.  Add brandy and beat until smooth.  To make crepes, preheat and lightly grease a 5 or 6-inch crepe or omelet pan or skillet.  Pour in 2 to 3 tablespoons of batter all at once.  Tilt pan quickly and rotate to distribute batter evenly over surface.  Cook the crepe quickly on both sides.  Remove crepe from pan and brush lightly with melted butter.  Repeat until all batter is used.  Stack crepes, separating each with a sheet of wax paper. 

 

Prepare strawberries, place in a medium bowl, and sprinkle with a few drops of balsamic vinegar, if desired.  If not adding balsamic vinegar, then add blueberries; however, if adding balsamic vinegar to strawberries, then place blueberries in a separate bowl. Add desired amount of sugar or granulated sugar substitute to taste to both varieties of berries, mixing gently.  May add a few drops of brandy as desired to berries.  Allow berries to stand for about 10 minutes at room temperature before serving.

 

Spoon about ¼ to ½ cup ice cream or sweetened flavored whipped ricotta cheese onto the center of each crepe; fold over crepe envelope-style.  Arrange two ice cream or ricotta cheese-filled crepes, seam-side-down, on each dessert plate.  Spoon strawberry/blueberry mixture over each ice cream or ricotta cheese-filled crepe.  May garnish each crepe with a tiny decorative American flag, if desired.  Serve immediately   

 

Note: Crepes are time-consuming to prepare.  The above recipe can be made in advance; place a sheet of plastic wrap or aluminum foil between each crepe.  The crepes may be frozen.  To reheat, drop thawed crepes, one at a time, into a lightly buttered pan.  Cook over moderate heat until warm, turning once. In a hurry, purchase prepared crepes available in the produce section of Kroger stores.

Note: Beat ricotta cheese with electric beaters until smooth, adding sugar or granulated sugar and vanilla extract to taste.

Variation: Garnish each crepe with a dollop of sweetened flavored whipped cream or other whipped topping of choice.                     

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