Califonia Bountiful

Berry crepes with ricotta and orange sauce

Emily Luchetti
Farallon Restaurant, San Francisco

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2 large eggs
1/4 cup water
1 cup milk
3/4 cup all-purpose flour
6 tbsp. cornstarch
2 tbsp. sugar
1/4 tsp. salt
1 oz. (2 tbsp.) unsalted butter, melted
1/2 tsp. vanilla extract

Ricotta filling
1 1/4 cups ricotta
3 tbsp. sugar
1/2 tsp. vanilla extract
Pinch of salt
Zest of 1 orange

To assemble crêpes
½ cup orange juice
1 to 2 tbsp. sugar
4 tbsp. (1/2 stick) unsalted butter, softened
1 pint strawberries, hulled and cut into pieces
1/2 pint raspberries
1/2 pint blackberries


For crêpes: Whisk eggs, water and milk in a large bowl until combined. Sift together and then whisk in flour, cornstarch, sugar and salt. Whisk in melted butter and vanilla.

Heat a 6-inch crêpe pan or nonstick skillet over medium heat. Pour a little less than 2 tbsp. of the crêpe batter into the pan, rotating the pan so that a thin layer covers the entire bottom. Cook for about 1 1/2 minutes until lightly browned. Using the edge of a knife or your fingers, loosen a corner of the crêpe from the pan. Using your fingers, flip the crêpe over and cook for another 15 seconds. Place the finished crêpe on a large plate.

Continue cooking crêpes, stacking them, slightly overlapping, on top of each other, until there are at least 12 crêpes. It is not necessary to grease the pan after making each crêpe.

Wrap the crêpes in plastic wrap until ready to use. Store at room temperature for several hours but refrigerate overnight.

Planning ahead: Crêpes can be made ahead and kept refrigerated for up to 2 days or frozen for a month. Defrost for 30 minutes before using.

For ricotta filling: Mix together all ingredients. Place a tablespoon in the middle of 12 crepes. Fold into squares.

To assemble crêpes: Put crêpes in the oven to warm slightly. While crêpes are heating, make sauce. Heat orange juice and 1 tbsp. of the sugar in a large sauté pan over medium-high heat. When hot, add butter and continue to cook until butter has melted and begun to thicken slightly, about 3 minutes. Reduce to medium heat and add berries. Cook for a couple of minutes more until berries are warmed through. Taste for sweetness and stir in more sugar if necessary. (This will depend on how sweet the orange juice is.) Spoon some orange sauce and berries around and over the crepes. Serve immediately.

Makes 16 crêpes

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