Ricotta Crepes with Berry Syrup Recipe

  • 1 1/4 cups O Organics™ Whole Milk
  • 1 O Organics™ Large Brown Egg
  • 2/3 cup all-purpose flour
  • 2 teaspoons O Organics™ Sweet Cream Salted Butter
  • Filling and Custard:
  • 1/2 cup raisins
  • 1 (15 ounce) container Lucerne® Part Skim Ricotta Cheese
  • 1/2 cup sugar
  • 1 O Organics™ Large Brown Egg yolk
  • 1 O Organics™ Large Brown Egg
  • 1 cup Lucerne® Half-and-Half
  • 1 teaspoon finely shredded lemon peel
  • Berry syrup such as blueberry or raspberry
  • Lucerne® Sour Cream (optional)
  1. To make crepes, whirl 1 1/4 cups milk, 1 egg, and flour in a blender until smooth.
  2. Place over medium heat in a nonstick frying pan that measures 7 to 8 inches across bottom. When hot, add 1/4 teaspoon butter and swirl to coat pan. Pour in 1/4 cup batter, quickly tilting pan so batter flows over entire flat surface. Cook until crepe is dry on top and edge is browned, about 30 seconds. Turn crepe with a spatula and brown other side, about 15 seconds. Invert from pan onto a plate. Repeat, stacking crepes as they are made. You need 8 crepes; reserve any extras for another use.
  3. To make filling, soak raisins in hot water for 2 to 3 minutes.
  4. Beat ricotta, 1/4 cup sugar, and egg yolk until well mixed. Drain raisins and stir into ricotta mixture.
  5. Spoon 1/8 of the filling (about 1/4 cup) across lower third of each crepe, and roll to enclose. Place filled crepes, seam side down, in a lightly buttered 9- by 13-inch baking dish or shallow casserole.
  6. To make custard, whisk 1/4 cup sugar and 1 egg with half-and-half. Pour evenly over filled crepes.
  7. Bake in a 375 degrees F oven until custard at casserole edge no longer jiggles when gently shaken, about 20 minutes.
  8. Sprinkle casserole with about 1 teaspoon sugar and shredded lemon peel. Lift out crepes with a wide spatula. Serve warm with berry sauce and sour cream to taste.