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Blueberries and Ricotta crepe with blueberries and ginger sauce

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 15
Baking 4
Portions 6
Freezing No


  • 375 ml (1 1/2 cup) of partly skimmed Ricotta cheese
  • 65 ml (1/4 cup) of melted butter
  • 1 egg yolks
  • 125 ml (1/2 cup) of all-purpose flour
  • 65 ml (1/4 cup) of sugar
  • 10 ml (2 teaspoons) of lemon zest
  • 8 egg whites
  • 500 ml (2 cups) of blueberries
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  • In a medium size bowl, mix well Ricotta, butter and egg yolks. In a small bowl, mix flour, sugar and lemon zest. Add dry ingredients to Ricotta mixture.
  • In a medium size bowl, whisk egg whites until formation of soft peaks. Add egg whites and then blueberries (still frozen) to the dough.
  • In a griddle or a lightly greased heated pan, form crepes with a spoon filled with 50 ml (1/4 cup) for each dough.
  • At medium heat, brown crepes on each sides, turn sides once, for about 4 minutes.
  • Serves with blueberries and ginger sauce.

Chef's notes