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Crepes with Pan Seared Berries, Ricotta and Maple

Gale Gand - Tru

Seasonal
Breakfast
Summer

Crepe Ingredients:
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1 tsp sugar
  • 1/2 cup all-purpose flour
Method:
  1. In a medium bowl whisk the eggs and milk.
  2. Whisk in the remaining ingredients and let stand for at least 30 minutes. You may leave it in the refridgerator overnight.
  3. In a nonstick 8-10" pan, melt about ½ tsp of butter over medium heat. When it foams, pour or ladle in about 1/8cup (2 tbsp.) crepe batter. Lift & swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
Pan seared fruit
  • 1 cup small strawberries, hulled*
  • 1/2 cup bluberries*
  • 1/2 cup maple syrup*
  • 1/2 vanilla bean
  • squirt of lemon juice
  • 1cup ricotta cheese
  • unsalted butter for sauteing
Method:
  1. In a 12" sauté pan, bring to a boil the maple syrup and vanilla bean. Add the lemon juice and swirl in. Then add the fruit and toss in the pan until coated and wilted a bit
  2. One by one, spread each crepe with a thin layer of ricotta. Roll them up like a cigar and place on a plate. Spoon the cooked berries over the crepes.

Serves 4

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