Raspberry Ricotta Crepes

Ingredients

• 1 cup (120 g) all-purpose flour
• 1 teaspoon (4 g) sugar
• 1/2 teaspoon (2.8 g) salt
• 1 1/4 cups (296 ml) whole milk
• 3 tablespoons (43 g) butter, melted
• 2 large eggs
• 2 to 3 teaspoons (9 to 14 g) butter, for cooking crepes
• 1 cup (246 g) whole milk ricotta cheese
• 2 tablespoons (14 g) confectioners’ sugar
• 3 cups (360 g) fresh raspberries

Directions

1. In a medium bowl, combine flour, sugar and salt. Add milk, 3 tablespoons (43 g) melted butter and eggs. Whisk until smooth. Or, to use a blender, place milk, melted butter and eggs in a blender jar. Add flour, sugar and salt. Blend on medium speed until smooth.
2. Cover mixture and refrigerate for 1 hour.
3. Plug in crepe maker and select heat setting. When orange light turns green, add 1 teaspoon (5 g) butter to cooking surface and coat evenly.
4. Pour 1/2 cup (118 ml) batter onto cooking surface for a small crepe. Use 3/4 cup (177 ml) batter for a large crepe. Using spreader, evenly spread batter as thinly as possible. Cook crepe 1 to 2 minutes, or until underside is lightly golden. If desired, use spatula to slip crepe and cook for an additional minute. Use spatula to gently slide crepe from cooking surface onto plate. Cover and keep warm while cooking remaining crepes. Add additional butter to cooking surface as needed.
5. In a small bowl, combine ricotta cheese and confectioners’ sugar. Cover half of each crepe with ricotta cheese mixture and fold crepe into quarters.
6. Top with raspberries and serve immediately.