Lemon Ricotta Crepes with Blueberries and Bananas

It's my birthday today and I wanted to treat myself to something special this morning...a recipe I've been saving for a special occasion. No better time than a birthday to spoil yourself rotten, I say! Since Dear Husband can only make scrabbled eggs for breakfast I will let him take me out for dinner tonight instead of fixing me breakfast in bed ;)

I found this recipe in the cookware section of a Macy's catalog. It featured a picture for Lemon Ricotta Crepes by Tyler Florence and the Macy's website link to visit to get the recipe. I went - no recipe! They hadn't posted it yet. A month or so later, I found the catalog photo that I had saved and re-visited the website, crossing my fingers. It was there! Tyler's gorgeous crepes. They aren't only beautiful but they are amazingly delicious......



...as you can tell!


Want to spoil yourself rotten too? Here's the recipe:

LEMON RICOTTA CREPES with BLUEBERRIES and FRESH BANANAS
Printable Recipe
Recipe courtesy of Tyler Florence amd Macy's

Yield: 4 servings

Ingredients

Crepes:
1 1/3 cups all-purpose flour
1 large pinch salt
1 3/4 cups milk
2 large eggs
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus a little more for cooking the crepes

Filling:
1 (15-ounce) container ricotta cheese
Finely grated zest of 1 lemon
1/4 cup confectioners' sugar
1 large egg

Blueberry Sauce:
2 tablespoons unsalted butter
2 pints blueberries
3/4 cup granulated sugar
1 tsp cornstarch
Juice of 1 lemon

2 ripe bananas, quartered lengthwise into long spears (I rubbed them with a little lemon juice so they wouldn't turn brown)

Directions
In a blender, combine flour, salt, milk and eggs. Blend on medium speed until batter is smooth. Pour in melted butter and blend for just one second. Batter should be shiny. Pour it through a fine sieve into a bowl to get of any lumps. Refrigerate 2-3 hours.

Put 8" crepe pan or nonstick skillet over medium heat; brush lightly with melted butter. Pour 1/4 cup batter into pan and swirl so it just covers pan bottom; pour any excess back into bowl (a good crepe should be paper thin). Cook 30-45 seconds until batter just sets and edge turns golden brown. Bang edge of pan with wooden spoon to loosen crepe, then flip it and cook another 30 seconds to brown other side. Remove crepe, then repeat process until all batter is used. Cover crepes with plastic wrap to keep them from drying out.

For filling, stir together ricotta, sugar, lemon zest and egg in a bowl. Cover and chill.

Preheat oven to 400F. Put crepe on cutting board. Spoon about 1/4 cup cheese filling along lower third of crepe. Fold bottom edge to just cover filling, then fold 2 sides into the center. Roll crepe over and away from you to make a package, seam side down. Continue to fill and roll all crepes.

Melt a little butter in medium skillet over medium heat. Put half of filled crepes into pan and cook 2 minutes on each side until crisp and golden. Brown rest of crepes, then transfer all into a baking dish and place in oven. Bake 10 minutes to firm filling.

While crepes are in oven, combine butter, blueberries, sugar, cornstarch and lemon juice in small saucepan to make sauce. Cook over medium-high heat until berries burst and sauce glistens, 3-5 minutes.

To serve, put 2 crepes on each plate. Drizzle with warm sauce and garnish with 2 banana spears.