2cupsBerries such as blackberries, blueberries, raspberries and strawberries
2tablespoonsPure Maple Syrup
1tbspPowdered Sugar, for serving
MAKE THE CREPES
Place all ingredients in a blender and process until completely smooth. Transfer to a container with a handle and pour spout, like a Pyrex 2 cup liquid glass measuring cup.
Heat an 8" non-stick skillet on medium high heat and brush with melted butter.
Working quickly, spoon 3 tablespoons or so of the crepe batter in the pan, making a circle with the batter in the middle, and filling in gaps with a little bit more batter. Tilt the pan and cook until set, about 1 1/2 minutes or when the outside edges look a bit dry.
Carefully flip using an non-stick spatula and continue cooking for another 30 seconds or so. Place crepes on wax paper with the crepe folded in half until ready to fill. Makes about eight crepes.
PREPARE THE WHIPPED RICOTTA
Using a food processor or hand held mixer, place all ingredients together and process until light and smooth. Taste and add more sugar if you like it a little sweeter.
PREPARE THE MIXED FRESH BERRIES
Place the berries in bowl and drizzle with the maple syrup. Carefully fold together until all the berries are coated.
To assemble, fold each crepe in half and spoon about a 1/4 cup of the whipped ricotta mixture inside, then fold in half again. Place them on a large platter, or portion 2 of them on smaller plates to make four servings.
Spoon the berries over the top, and garnish with powdered sugar.
*Use any combination of berries that you'd like for this recipe