Raspberry and Ricotta Valentine’s Crepes

Raspberry and ricotta Valentine's crepes

Raspberry and ricotta Valentine’s crepes

Do you want to surprise your sweetheart with a unique Valentine’s breakfast?  This recipe combines French crepes and Italian ricotta which is then kissed with the sweetness of a raspberry sauce.  This recipe makes quite a few crepes, 5-6, but any extras can easily be frozen and later defrosted at room temperature.

Raspberry and Ricotta Valentine’s Crepes
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast
Serves: 2

Ingredients
  • Crepes batter:
  • 1 cup milk
  • ½ cup flour
  • ¼ teaspoon Kirkland pure vanilla
  • ½ teaspoon sugar
  • 1 egg
  • pinch of salt
  • 2 teaspoons red food coloring or beets powder
  • Ricotta filling:
  • 1 cup ricotta (Costco sells Saputo Ricotta at half the price that you’d typically pay in a supermarket)
  • ¼ teaspoon Kirkland pure vanilla
  • 2 teaspoons sugar
  • Raspberry sauce:
  • 1 cup raspberries (fresh or frozen)
  • 2 teaspoons sugar
  • 1 tablespoon water
  • oil spray for frying and icing sugar for dusting

Instructions
  1. Mix together all ingredients for the crepes until completely smooth, then set aside for a few minutes.
  2. Meanwhile put the raspberries, water and sugar into a small pot and bring to boil over medium high heat. Lower the temperature to medium low and simmer for about 10 minutes. When the sauce becomes thick, remove it from heat and press through a strainer to remove the seeds.
  3. In a mixing bowl, mix the ricotta with vanilla and sugar. Set aside.
  4. Over medium high heat, spray a pan with vegetable oil, or quickly wipe with a paper towel that has oil on it, and then pour enough batter into the pan to just cover the bottom. You’ll need to lift and tilt the pan at different angles to get the batter to smoothly and thinly cover the bottom. Flip each crepe once when the edge starts to crinkle/crumble, meaning the crepe has set. I prefer to use my fingers to flip the crepe but you can use a wide flat kitchen spatula.
  5. Once the other side is done remove the crepe from the pan and fill one half of the crepe with a heaping tablespoonful of the ricotta mixture. Fold the other half of the crepe over top of the filled side, and then fold again in the middle creating a triangular shaped crepe.
  6. Sprinkle with icing sugar and pour some raspberry sauce over the top. For the picture I had a small heart shape cut out of thin cardboard, and sprinkled icing sugar around it.