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Red berry and ricotta crêpes
Makes 12
12 cooked crêpes (using basic crêpe recipe)
Ricotta filling:
400g ricotta cheese
1
⁄
3
cup sour cream
1
⁄
4
cup caster sugar
1 teaspoon vanilla essence
Berry Sauce:
1 cup/250ml water
1
⁄
4
cup caster sugar
3 teaspoons cornflour
1 tablespoon cold water
1 punnet/250g strawberries, hulled and halved
1 punnet/125g raspberries
Sifted icing sugar, for serving
1. Prepare crêpes using basic crêpe recipe. Cover
and set aside.
2. Combine filling ingredients and mix until well
combined. Set aside.
3. For the sauce, heat water and sugar in a saucepan
over low heat and stir until sugar dissolves. Mix
cornflour and water together until smooth then stir
into sugar syrup in saucepan. Increase heat and
stir until mixture boils and thickens, about
1-2 minutes.
Reduce heat, stir in berries and cook until just
soft, about 2-3 minutes. Remove from heat and
set aside.
4. Place crêpe onto serving plate, spread with 2-3
tablespoons ricotta filling and drizzle with 1
tablespoon of Berry Sauce juice. Fold crepe in half,
spoon 1-2 tablespoons Berry Sauce over crêpe,
then fold in half again to form a triangle. Serve
topped with 1-2 tablespoons Berry Sauce.
Repeat with remaining crêpes, Ricotta Filling
and Berry Sauce.
5. Place 3 prepared crêpes on each plate to serve
4 people. Lightly dust with icing sugar just
before serving.
Mango and mascarpone crêpes
Makes 12
12 cooked crêpes (using basic crêpe recipe)
1
⁄
2
cup light brown sugar, firmly packed
1 tablespoons/20g butter
2 large mangoes, peeled and thinly sliced
350g mascarpone cheese
1. Prepare crêpes using basic crêpe recipe. Cover
and set aside.
2. Heat brown sugar, butter and water in non-stick fry
pan over low heat, stir until melted. Add mango,
stir to coat and cook for 2-3 minutes. Remove from
heat and stir in 150g mascarpone cheese.
3. Increase heat, bring mixture to the boil, lower heat
and simmer for 2-3 minutes until mixture is
smooth and golden brown. Stir mixture during
cooking to avoid sticking.
4. Place a crêpe onto serving plate, spread with 2-3
tablespoons extra mascarpone cheese and spoon
3-4 slices of mango mixture into one quarter. Fold
crepe in half, then in half again to form a triangle.
Repeat with remaining crêpes. Reserve some
of the mango mixture and extra mascarpone
cheese for serving.
5. Place 3 prepared crêpes on each plate to serve
4 people. Spoon remaining mango mixture
over crêpes and serve with 1-2 tablespoons
of reserved mascarpone cheese.
Fruit crêpe variation:
In Step 2: Substitute the mango with other fruits
such as finely sliced banana, peach, apple, nectarine
or pineapple.
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