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Looking for something special for dessert? Dessert crepes are a year-round favourite. These are packed with colour and flavour thanks to Plaid Shirt Farms' black currant products.



Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Crepes
 3 eggs
 ¼ cup sugar
 1 ½ cups 3% milk
 1 tsp salt
 ¼ cup melted butter
 1 cup flour
Filling
 ¾ cup 35% whipping cream
 2 ½ Tbsp sugar
 ½ cup ricotta cheese
 1 tsp vanilla
Filling & Toppings
 12 Tbsp Plaid Farms black currant jam
 12 Tbsp Plaid Shirt Farms black currant sauce
 1 cup Blueberries
 1 cup Raspberries
 1 cup sliced Strawberries
 Mint & Icing sugar for garnish

1

Make the crepe batter by combining the eggs, sugar, milk, salt, melted butter and flour in a bowl. Whisk until smooth.

2

Lightly oil a 10-inch crepe pan and place on medium heat. Pour 1/3 cup (75 ml) of crepe batter into the centre of the hot pan. Lift the pan from the burner and tilt from side to side so the batter thinly covers the entire bottom of the pan.

3

Return pan to burner and cook until the top is set and edges begin to turn golden (about 30 seconds). Loosen the crepe with a spatula and flip. Continue cooking a further 20 seconds or until light golden in spots. Transfer the crepe to a plate. Repeat with remaining crepe batter. Place a piece of parchment paper in between each cooked crepe.

4

These can be made ahead. They freeze well.

5

Make the filling by whipping the cream with an electric mixer until soft peaks form. Add the sugar, ricotta and vanilla and beat until combined.

6

To assemble, spread about 2 Tbsp. of the cream filling along the bottom half of each crepe.

7

Dollop 1 Tbsp. of black currant jam over top of the cream followed by a few berries.

8

Fold the crepe in half and then in half again.

9

Repeat with all the crepes.

10

Drizzle the black currant sauce over top and garnish with mint. Dollop any remaining filling mixture on top along with any remaining fruit. Dust with icing sugar.


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Ingredients

Crepes
 3 eggs
 ¼ cup sugar
 1 ½ cups 3% milk
 1 tsp salt
 ¼ cup melted butter
 1 cup flour
Filling
 ¾ cup 35% whipping cream
 2 ½ Tbsp sugar
 ½ cup ricotta cheese
 1 tsp vanilla
Filling & Toppings
 12 Tbsp Plaid Farms black currant jam
 12 Tbsp Plaid Shirt Farms black currant sauce
 1 cup Blueberries
 1 cup Raspberries
 1 cup sliced Strawberries
 Mint & Icing sugar for garnish

Directions

1

Make the crepe batter by combining the eggs, sugar, milk, salt, melted butter and flour in a bowl. Whisk until smooth.

2

Lightly oil a 10-inch crepe pan and place on medium heat. Pour 1/3 cup (75 ml) of crepe batter into the centre of the hot pan. Lift the pan from the burner and tilt from side to side so the batter thinly covers the entire bottom of the pan.

3

Return pan to burner and cook until the top is set and edges begin to turn golden (about 30 seconds). Loosen the crepe with a spatula and flip. Continue cooking a further 20 seconds or until light golden in spots. Transfer the crepe to a plate. Repeat with remaining crepe batter. Place a piece of parchment paper in between each cooked crepe.

4

These can be made ahead. They freeze well.

5

Make the filling by whipping the cream with an electric mixer until soft peaks form. Add the sugar, ricotta and vanilla and beat until combined.

6

To assemble, spread about 2 Tbsp. of the cream filling along the bottom half of each crepe.

7

Dollop 1 Tbsp. of black currant jam over top of the cream followed by a few berries.

8

Fold the crepe in half and then in half again.

9

Repeat with all the crepes.

10

Drizzle the black currant sauce over top and garnish with mint. Dollop any remaining filling mixture on top along with any remaining fruit. Dust with icing sugar.

Dessert Crepes