Cherry Ricotta Crêpes

Watching cooks flip crêpes at a crêperie might make the prospect of making your own intimidating, but you don't even have to turn over these wonderfully light melt-in-your-mouth ricotta crêpes from Mollie Katzens Sunlight Café. In fact, they're so fast and easy to prepare and cook that they were done before I knew it — great for a summer weekend breakfast. I love the flavour of sweet Rainier cherries for the filling, but you can use any kind of cherry or any other berry for that matter.

Cherry Ricotta Crêpes

Recipe by Lisa Turner Adapted from Mollie Katzens Sunlight Café Published on May 28, 2007 Fast and easy, light and fluffy no-flip ricotta cheese crêpes filled with fresh sweet cherries Print this recipe Ingredients: 4 large eggs 1/3 cup ricotta cheese 1 cup milk 1 1/2 teaspoons vanilla 2 teaspoons sugar 2/3 cup unbleached all-purpose flour 1/4 teaspoon sea salt 1 cup fresh cherries, chopped Instructions: Place all the ingredients except the cherries in a blender and process until smooth. Pour into a bowl and let the mixture sit for at least 15 minutes. If you are going to let it rest for more than an hour, cover the bowl tightly and store in the refrigerator. Butter an 8-inch frying pan and place over medium heat. When the pan is hot, scoop 1/3 of a cup of the batter and pour it into the pan. Wait a few seconds, then swirl the batter around the pan just enough to cover the bottom and let the batter climb just a little bit up the sides. Cook until the top surface is dry and the edges release easily from the sides, just a minute or so. Place a tablespoon of the cherries directly in the centre of the crêpe and then fold the crêpe across bottom to top and then again on each side to make two small corners. Remove from the pan right away. Cook the rest of the batter the same way, stirring the bowl briefly before measuring each 1/3 of a cup. Serve each crêpe right from the pan with a little drizzle of pure maple syrup, or keep them warm in a 200° oven. Makes 8 to 10 crêpes