Ok, guys. You already know we have a thing for crepes, so why not keep a good thing going? This is obviously my go-to recipe for those weekend mornings when I have a little bit of extra time. But they’re also really versatile. Once the crepes are made you can stuff them with whatever you like. In this case I chose some ricotta and berries, but I’ve also done variations of eggs, ham, and sauteed arugula. Or, one of my husbands’ favorites, steak and eggs.
*Makes 2 servings
- 2 crepes (The Huffington Post has a great ingredient converter for those times you need more or less than what the recipe calls for)
- 2 cups of ricotta cheese
- 4 cups of fresh berries
- 1/2 cup water
- 1 tsp cornstarch
- 1/4 cup slivered almonds
Make the crepes according the recipe above (these can also be made ahead of time and frozen up to 1 month). In a small sauce pan, heat the berries, water and cornstarch over medium heat. Stir every so often until you see a sauce form. Be sure not to turn all of the berries to mush when stirring. In a small skillet, toast the almonds over medium heat. They only need a couple of minutes, so keep a close eye on them.
Lay the crepe flat on a plate and spoon 1 cup of the ricotta cheese down the middle and 1 cup of the berries. Fold the edges in and flip to put the fold on the bottom. Top with another cup of the berries and half of the slivered almonds. Do the same for the second crepe. You can get even fancier and sprinkle some confectioner’s sugar on top.
Happy Eating, XO.