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Blackcurrant Ricotta Berry Crêpes

Blackcurrant Ricotta Berry Crêpes

Ingredients

Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • Knob of butter, melted
  • 4 tbsp Bonne Maman Blackcurrant Conserve
  • 500g ricotta cheese
  • Fresh strawberries, raspberries and blueberries

Method

Method

  1. Whisk together the flour and eggs in a large bowl until smooth, then gradually add the milk to make a runny batter. Cover until ready to use.

  2. Heat a 20cm frying pan over a medium heat and use a pastry brush to apply a thin layer of melted butter (to stop the pancakes sticking).

  3. When the pan is at the right temperature, add a ladleful of batter. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute on each side, or until cooked through. Keep covered and warm in a low oven while you fry the rest.

  4. Beat the ricotta in a small bowl to loosen it up. Spread 1/4 of each pancake with ricotta, drizzle over the jam and scatter the berries across the top before folding up.

Cooks tips

Cooks tips

Good to know

  • This recipe has been developed in collaboration with Bonne Maman by Martha Collison, a UK food blogger.

Recipe by

Martha Collison

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