Pinot is an extremely versatile wine. So versatile even, that you can pair it with breakfast foods! Make brunch even better by bringing a bottle of 2015 Pinot Noir, Clone 114 to the table. Bon appetit!
Raspberry and Ricotta Crêpes
Ingredients:
- 1 bag frozen raspberries
- 2 tbsp. sugar
- 1 tbsp. lemon juice
- 1¼ c. whole milk
- 2 large eggs
- 2 tbsp. sugar
- 1 tsp. vanilla
- zest from one orange
- 1 c. all-purpose flour
- pinch of kosher salt
- 4 tbsp. butter
- whole milk ricotta
- fresh berries
- powdered sugar
Directions:
1. To make the raspberry sauce, combine the frozen raspberries and sugar in a small saucepan, and bring to a simmer on medium heat. Reduce to low, and let simmer for about 10 minutes until berries break down and get sauce. Remove from heat and allow to cool, then stir in the lemon juice.
2. In a blender, blend together the milk, eggs, sugar, vanilla, and orange zest until smooth & frothy. Add flour and salt and blend for a few seconds until combined. Cover and chill for 30 minutes.
3. In a pan, melt 1 tsp. butter over medium-high heat. Pour in 3 tbsp. batter while quickly swirling the pan so that the batter distributes evenly. Cook for 1½ minutes, until the edges are golden. Flip, and cook for 1 minute. Transfer to a plate and repeat, using 1 tsp. of butter for each crêpe.
4. To serve, fold each crêpe in half, dollop 1 tbsp. ricotta on top, and fold in half again. Top with a drizzle of raspberry sauce, fresh berries, and powdered sugar.
Serves 4
recipe adapted from Camille Styles