Try a more simple recipe using condensed milk and fresh blackberry compote. Recipe, more ideas
Ingredients
Blueberry Compote
- 1 pint (2 cups) fresh blueberries
- 1/3 cup granulated sugar
- 2 tbsp. PLUS 1 tsp. cornstarch
- 1/4 orange juice
- 2 Tbsp orange marmalade (optional)
Rinse and pat dry blueberries and place in a small saucepan. In a medium bowl, mix the sugar and cornstarch together and pour over the blueberries. Add the juice and the marmalade. Stir the mixture over low-medium heat. You will want to cook this until the blueberries begin to burst and the juice thickens, about 4 minutes. Remove from heat and allow to cool completely. Can be made ahead and refrigerated.
Orange Ricotta Filling
- 1 cup ricotta cheese
- 3 Tbsp. fresh orange juice
- 1 cup whipping cream
- 2 Tbsp Honey
- 2-4 Tbsp powdered sugar
- 1 tsp vanilla
Combine ricotta with orange juice and mix til smooth; set aside. Whip cream lightly, add honey, powdered sugar and vanilla and continue to whip until firm peaks form. Fold in ricotta cheese mixture just until blended. Refrigerate til ready to serve.
Dessert Crepes (from Mastering the Art of French Cooking)
- 3/4 cup milk
- 3/4 cup cold water’
- 3 egg yolks
- 1 Tbsp granulated sugar
- 3 Tbsp orange liquer
- 1 cup flour
- 5 Tbsp melted butter
Instructions
Place all ingredients in blender (we used a food processor) in the order in which they are listed. Cover and blend at top speed for 1 minute. Scrape sides and blend for a few more seconds. Cover and refrigerate for at least two hours or overnight.
To prepare, heat some of the butter in a crepe pan or a skillet with a 6.5 to 7 inch bottom diameter to just smoking. Pour a scant 1/4 cup of batter into the pan and tilt it to insure that the batter covers the entire bottom of the skillet.
Return the pan to heat for 60 to 80 seconds; jerk the pan sharply to loosen the crepe; check the bottom with a spatula to see if it is a light brown and ready to be turned.
Flip the crepe using a spatula, your fingers or by flipping your pan; brown lightly for approximately 30 seconds. This side will never achieve the same look of the first side and should always be used for the inside of your crepe. Slide crepes onto plate and cover, keeping them separated with waxed paper or cling wrap. Keep at room temperature until serving.
To Serve:
Place crepe with best side down on plate. Spread 3-4 Tbsp of Ricotta cream down the middle of the crepe. Roll both sides of crepe into center; top with large spoonful of blueberry compote and dust with powdered sugar.
Serves 6-8