Crepes with Berries and Ricotta
from Williams-Sonoma Kitchen

Filled with fresh ricotta cheese and topped with a variety of berries, these crepes are perfect for a weekend brunch.

Brian and I ususally use Alton Brown's crepe batter recipe. I don't think we have tried this one, although the cheese filling and berry topping is excellent.

Crepe batter: (or Alton Brown's crepe batter recipe)
1 cup milk
1 egg
1/2 cup plus 1 Tbs. all-purpose flour
1/2 tsp. salt
1/2 tsp. canola oil
1/2 tsp. orange zest or 1 tsp. lemon zest

Berry Topping::
1 pint strawberries, hulled and quartered
1 pint blueberries
1 pint raspberries
1 1/2 tsp. fresh lemon juice
2 Tbs. granulated sugar, or to taste

Cheese Filling:
1 cup whole-milk ricotta cheese
1 Tbs. granulated sugar, or to taste

For cooking the crepes:
4 to 6 tsp. unsalted butter

Garnish:
Confectioners' sugar for dusting

In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours to let the bubbles subside.

In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.

Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar. Serve immediately.

Serves 4 to 6.