Gluten-Free Lemon Ricotta Crêpes with Blueberry Sauce
A mouth watering recipe developed by the Loopy Whisk to celebrate Pancake Day
Makes 7-8 crêpes
Gluten-Free Lemon Ricotta Crêpes with Blueberry Sauce
Rated 3.2 stars by 13 users
Servings
4
Prep Time
25 minutes
Cook Time
15 minutes
A mouth watering recipe developed by the Loopy Whisk to celebrate Pancake Day
Makes 7-8 crêpes
Author:The Loopy Whisk
Ingredients
300g of Fresh Blueberries
1 1/2 Tbsp of Lemon Juice
460g of Ricotta Cheese ((If your ricotta is very watery, you can drain it overnight in a strainer lined with a cheesecloth.)
-
60-80g of Whitworths Icing Sugar, to taste
Zest of 1-2 Lemons
1 Tsp of Vanilla Bean Paste
4-5 Tbsp of Lemon Juice, to taste
120g of Plain Gluten-Free Flour Blend
1/4 Tsp of Xanthan Gum
-
1/4 Tsp of Salt
Zest of 1 Lemon
2 Eggs
300ml of Whole Milk
1/2 Tsp Vanilla Bean Paste
Butter, for frying
Blueberry Sauce
Whipped Lemon Ricotta
Lemon Crêpes
Directions
Blueberry Sauce
Combine all the blueberry sauce ingredients in a saucepan and cook over medium heat with frequent stirring for 4-5 minutes until the blueberries have slightly softened and they’ve released some of their juices to create a thick, syrupy sauce.
Remove from heat, allow to cool to room temperature, and then store in the fridge until needed. You can prepare it a day or two in advance.
Whipped Lemon Ricotta
Combine all the lemon ricotta ingredients in a large bowl and, using either a hand mixer fitted with the double beaters or a stand mixer fitted with the whisk attachment, whisk until smooth and fluffy.
You can add the sugar and the lemon juice gradually, until you reach the desired taste.
Store in the fridge until needed, you can prepare it up to a day in advance.
Lemon Crêpes
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, sugar, salt and lemon zest.
Add the eggs and about ¼ of the milk. Whisk well until you get a smooth, thick batter.
Gradually add the remaining milk, whisking continuously, until you get a smooth batter with no clumps. Add the vanilla and whisk until well combined.
Heat up a skillet or frying pan until a drop of water sizzles and bounces on its surface. Lightly butter the pan and wipe away any excess with a kitchen towel.
Add a ladleful of batter and swirl it around to get a thin, even crêpe.
Cook over medium heat for about 45 seconds or until the crêpe loosens from the pan and is golden brown underneath.
Flip and cook for another 30-45 seconds on the other side or until brown spots appear underneath.
Transfer it to a plate or wire rack. Repeat with the rest of the batter, you should get 7-8 crêpes in total.
Assembling & Serving
Spread a tablespoon or two of the whipped ricotta on a crêpe, drizzle with blueberry sauce and fold it into a triangle (or roll it up, as you wish).
Serve with extra blueberry sauce and a sprinkling of icing sugar.