ICE CREAM OR RICOTTA CHEESE FILLED CREPES WITH FRESH STRAWBERRIES AND BLUEBERRIES

ICE CREAM OR
RICOTTA CHEESE FILLED CREPES WITH FRESH STRAWBERRIES AND BLUEBERRIES

4 to 6 servings, 2 crepes
per serving

 

  • Crepes
    (see note)
  • about
    16 to 18 crepes

  • cups sifted flour
  • 3
    tablespoons sugar
  •   or the equivalent of 3 tablespoons sugar in
    granulated sugar substitute
  • Pinch
    of salt
  • 4
    eggs

  • cups milk
  • ¾
    cup half-and-half
  • 2
    tablespoons brandy (optional)
  • Melted
    butter or margarine as desired

2
to 4 cups vanilla ice cream, slightly softened, or 2 to 4 cups beaten sweetened
flavored ricotta cheese

 

 

  • About
    1½ cups firm
    ripe fresh strawberries, hulled, stems removed, and sliced
  • Few
    drops balsamic vinegar (optional)
  • About 1½ cups firm ripe fresh blueberries, stems removed
  • Sugar or granulated sugar substitute to taste as desired
  • 1
    to 2 tablespoons brandy or as desired (optional)
  • Tiny
    decorative American flags as garnish (optional)

 

Prepare
crepes.  Sift together the first 3
ingredients.  Beat eggs until very light.  Stir in milk, half-and-half, and dry
ingredients.  Add brandy and beat until
smooth.  To make crepes, preheat and
lightly grease a 5 or 6-inch crepe or omelet pan or skillet.  Pour in 2 to 3 tablespoons of batter all
at once
.  Tilt pan quickly and rotate
to distribute batter evenly over surface. 
Cook the crepe quickly on both sides. 
Remove crepe from pan and brush lightly with melted butter.  Repeat until all batter is used.  Stack crepes, separating each with a
sheet of wax paper. 

 

Prepare
strawberries, place in a medium bowl, and sprinkle with a few drops of balsamic
vinegar, if desired.  If not adding
balsamic vinegar, then add blueberries; however, if adding balsamic vinegar to
strawberries, then place blueberries in a separate bowl. Add desired amount of
sugar or granulated sugar substitute to taste to both varieties of berries,
mixing gently.  May add a few drops of
brandy as desired to berries.  Allow
berries to stand for about 10 minutes at room temperature before serving.

 

Spoon
about ¼ to ½ cup ice cream or sweetened flavored whipped ricotta cheese onto
the center of each crepe; fold over crepe envelope-style.  Arrange two ice cream or ricotta
cheese-filled crepes, seam-side-down, on each dessert plate.  Spoon strawberry/blueberry mixture over each
ice cream or ricotta cheese-filled crepe. 
May garnish each crepe with a tiny decorative American flag, if
desired.  Serve immediately   

 

Note: Crepes are time-consuming
to prepare.  The above recipe can be made
in advance; place a sheet of plastic wrap or aluminum foil
between each crepe.  The crepes
may be frozen.  To reheat, drop thawed crepes, one at a time, into a
lightly buttered pan.  Cook over moderate
heat until warm, turning once. In a hurry, purchase
prepared crepes available in the produce section of Kroger stores.

Note: Beat ricotta cheese with
electric beaters until smooth, adding sugar or granulated sugar and vanilla extract to taste.

Variation: Garnish each crepe
with a dollop of sweetened flavored whipped cream or other whipped topping of choice.                     

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