Mother's Day Crepes

A traditional recipe we cook on Mother's Day and special occassions.

Servings: 6-8 Servings

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Ingredients

Crepes

• 1 cup all-purpose flour
• 1/4 tsp salt
• 3 eggs
• 1 1/4 cups milk
• 2 tbsp butter

Filling

• 1 tub ricotta cheese
• 1 cup cottage cheese
• 2 tbsp brown sugar
• 2 tbsp orange juice

Berry Sauce

• 2 cups fresh or thawed frozen strawberries
• 1 cup frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp corn starch
• 1 tbsp water

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Instructions

Crepes

1. In a bowl combine flour and salt. Whisk eggs, milk, and butter. Whisk into flour mix until smooth. Cover and refrigerate for one hour. Strain mix into a bowl.
2. Heat a nonstick skillet or crepe pan over medium heat. Brush with some oil. Pour 1/4 cup batter into the center of the pan, swirling pan to coat.
3. Cook for about one minute or until bottom is lightly golden. Flip and cook for 30 seconds. Transfer to a plate. Repeat with remaining batter.

Filling

1. Mix together ricotta and cottage cheeses, sugar, and orange juice.
2. Spoon ricotta mixture in the center of the crepe.
3. Fold crepe in half then half again. Repeat with remaining crepes.

Berry Sauce

1. In a small sauce pan, bring strawberries, blueberries, and sugar to a boil over medium heat, stirring occassionally. Cook three minutes.
2. In a small bowl, whisk together corn starch and water. Stir into berry mixture and return to a gentle boil for about one minute or until thickened slightly.