Ricotta Crepes with Sweet and Savory Seabuckthorn
Columnist for the Western Producer
These pickled berries can be delicious in either sweet or savory dishes. Spoon the berries onto a charcuterie platter or use them in a dessert like these crepes. Vanilla and seabuckthorn is a match made in heaven.
Fill each crepe with two tablespoons of ricotta filling.
Roll up and garnish with sweet and savoury pickled seabuckthorn berries. Serve.
|1 cup (250 mL)||nvigorate seabuckthorn berries|
|1/2 cup (125 mL)||Water|
|1/3 cup (80 mL)||Sugar|
|2 tbsp (30 mL)||White balsamic vinegar|
|1/4 tsp (1 mL)||Mustard seed|
|3 tbsp (15 mL)||Honey|
|4 in (10 cm)||Vanilla bean|
Heat the all ingredients except seabuckthorn to boiling until sugar is dissolved. Add berries and simmer for one minute. Pour into jar. Close with lid and refrigerate for 3 days or more. Will keep up to 2 weeks.
|1 cup (250 mL)||Ricotta|
|2 tbsp (30 mL)||Juice from pickled nvigorate seabuckthorn berries|
|Combine and set aside|
|1 cup (250 mL)||Whole milk|
|1/3 cup (80 mL)||Water|
|1 cup (250 mL)||Unbleached flour|
|3 tbsp (45 mL)||Melted butter|
|1 tbsp (15 mL)||Sugar|
|1 tsp (5 mL)||Vanilla|
Add first eight ingredients to a blender. Puree until thoroughly blended. Pour batter into a bowl, cover and let sit for an hour or overnight. Gently stir before using. Try not to incorporate air bubbles.
Preheat your crepe pan and very light grease with butter. You will ruin a few crepes while you get the temperature just right. The finished crepe should be very pale with only a hint of browning.
Pour about one quarter to one third cup (60-80 mL) of batter into middle of the pan and swirl to make a large thin pancake. Cook until the edge becomes slightly crispy. Loosen edge with rubber spatula and turn crepe over. Cook until the batter releases from the pan and you can easily slip the crepe onto a dish, about 30 seconds. Cook all of the crepes and set aside.