Dessert crepes

When Chris was here for the marathon, I made crepes for dessert one night. So delicious! We filled them with maple syrup-sweetened ricotta, raspberries, and maple whipped cream, and I think we were all pretty much in heaven. It helped that we'd also had delicious fish tacos for dinner, so it was hard to go wrong, but I'll be making these again. The recipe is from Dave Lieberman's website, but it seems pretty standard.



Crepes
Made about 10 pancakes
3/4C flour
1tsp salt
1C milk (I used whole)
2 eggs
2 tbs sugar
1tbs melted butter
1/2 tsp vanilla extract

Put everything in a bowl and whisk. Heat some butter in a nonstick frying pan, and pour a small amount (~1/4C worth of batter) of batter into the pan, and swirl the pan around to spread out the batter. Cook for a few minutes on that side, until the bubbles on top aren't filling in after popping. Flip the crepe, and cook another minute or so on that side. Eat immediately!



Maple-sweetened ricotta:
Made ~1.5C
2C whole milk
~2tbs lemon juice
pinch of salt
1 tbs maple syrup

Put the milk and salt in a saucepan, and heat until just before it starts to simmer. Remove from heat and add the lemon juice, stir that around. It should immediately start to curdle. Let it sit there curdling for 10 minutes or so, and then pour it through a cheesecloth into a straining device. Let that sit and drain for 5-10 minutes. Put it into a bowl, and stir in the maple syrup. If you want the ricotta harder packed, you can squeeze it; I prefer a loose, gloopy cheese for filling crepes.

The raspberries were just frozen raspberries, microwaved to thaw, and to get some juice from them. The maple whipped cream was cream whipped with maybe 1tbs of maple syrup.

Put some of everything inside your crepe, and roll it up. Try not to drool, because these are delicious!