Ingredients Jump to Instructions ↓

  1. 1 Tbsp salad oil or clarified butter

  2. 1 egg

  3. 1 1/2 Cups milk

  4. 1 egg yolk

  5. 3/4 cup flour Filling

  6. 8 oz. cream cheese (room temperature)

  7. 1/3 cup powdered sugar

  8. 2 tsp vanilla extract

  9. 1 cup ricotta cheese Compote

  10. 2 - 3 cups frozen blueberries

  11. 1 1/2 tsp lemon juice

  12. 1/4 cup sugar

  13. 1/4 cup corn starch

Instructions Jump to Ingredients ↑

  1. Crepe Recipe: Put all ingredients in a mixing bowl. Mix on medium speed til blended. Refrigerate at least 2 hours before using or make the day ahead. Brush bottom of 6-7 inch crepe pan with oil and heat over medium heat until hot but not smoking. Pour ¼ cup batter and tilt in all directions. Flip crepe and cook for ½ minute on other side. If you make in advance, stack between layers of wax paper to prevent sticking. Can be frozen. Heat in covered dish 300° to thaw. For inverted crepe pan increase flour to 1¼ cups. Filling: Beat cream cheese with electric beaters until fluffy/smooth. Add powdered sugar - Whip. Add vanilla - whip. Fold in ricotta cheese. Make a day ahead; cover tightly. Compote: Place blueberries in medium sauce pan filled ⅔ with water. Bring to a boil and add lemon juice and sugar. After mixture begins boiling, turn heat down and add a mixture of corn starch and water to the consistency of thick soup. Drizzle slowly into the mixture, stir and add more or less as needed for consistency. Keep heating and stiring until you get a “gooey” consistency. Make ahead and refrigerate. To reheat put in microwave and stir frequently or put in double boiler and stir only with a spatula so a not to break down the blueberries. Fill crepes; fold into squares. After crepes are filled and before you top with compote, heat each plate in the microwave 20 - 30 seconds. Then top with warm compote, top with whip cream and serve.


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