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Dessert
Jewish
10 crepes
20 minutes
15 minutes
I like to dust the crepes with powdered sugar before serving.
1 package crepes
1½ cups ricotta cheese
4 ounces cream cheese, softened
3 tablespoons powdered sugar
1 Meyer lemon, zested
1 egg
2 tablespoons unsalted butter
2 pints blueberries
¾ cup granulated sugar
1 teaspoon cornstarch
1 Meyer lemon juice, freshly squeezed
Preheat the oven to 400ºF.
Combine the ricotta, cream cheese, powdered sugar, lemon zest and the egg in a food processor or mixer and blend until smooth. Place in the refrigerator and chill until it sets a bit.
Next, make the blueberry sauce.
In a small pot over medium-high heat, combine the butter, blueberries, sugar, cornstarch and lemon juice. Bring to a boil and then simmer until the berries break down and the sauce thickens. It will thicken more as it cools.
Spread equal amounts of filling on to the crepes and roll them up like burritos. Melt a little butter in an oven proof skillet and brown the crepes on all sides. Once browned, place the skillet in the oven and cook for about 10 minutes to cook the egg.
To serve, place the crepes on a plate and spoon the sauce over the top.
