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Lemon-Ricotta Bundles with Blueberry Sauce

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Lemon-Ricotta Bundles with Blueberry Sauce

6 hr total
40 mins prep

294 calories/serving

Recipe Filed Under
Cheese, Dairy, Fruit, French, Skillet, Breakfast & Brunch, Winter, Entertaining

Provided By: Woman's Day

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Ingredients

Serves:

Lemon-Ricotta Filling

1 container (5 oz) part-skim ricotta

3 Tbsp confectioners' sugar

1/2 tsp grated lemon zest

1 Tbsp lemon juice

1/2 tsp vanilla extract

Crêpes

2 large eggs

1 cup nonfat milk

1/2 cup all-purpose flour

stick butter, melted

2 Tbsp granulated sugar

1 tsp vanilla extract

Blueberry Sauce

3 cups fresh blueberries

1/3 cup granulated sugar

2 Tbsp lemon juice

1/4 tsp ground cinnamon

1/4 tsp grated lemon zest

1 roll green appleflavor

Fruit by the Foot fruit leather

Garnish: extra confectioners' sugar

Directions

Filling: Mix ingredients in medium bowl until blended. Scrape into a sieve set over a bowl, cover and refrigerate 4 to 6 hours, until excess liquid drains from ricotta.

Meanwhile, make crêpe batter: Combine ingredients in a blender; process until smooth. Cover; let rest in refrigerator about 1 hour. You'll need sixteen 7-in. squares of wax paper.

Crêpes: Lightly coat a 6-in. nonstick skillet (measure pan across bottom) with nonstick spray. Place skillet over medium-low heat until pan is hot. Add 2 Tbsp batter, tilt skillet and gently swirl until batter covers bottom. Cook 1 minute, or until underside of crêpe is lightly browned. Loosen edges with a spatula and flip crêpe over. Cook other side 30 seconds. Slide crêpe onto a square of wax paper. Repeat with remaining batter, lightly spraying skillet each time and stacking cooked crêpes between wax paper (the recipe makes 16 crêpes; you'll need only 12).

Blueberry Sauce: Bring 2 cups of the blueberries and remaining sauce ingredients except lemon zest to a boil in a medium saucepan over medium-high heat. Cook 3 minutes, or until berries soften and release their juices. Transfer mixture to a blender and purée; scrape through a fine-mesh sieve to remove seeds. Stir in lemon zest and reserve.

To assemble: Discard drained liquid from filling. Unroll fruit leather and cut twelve 8-in.-long, 1/4-in.-wide strips. Place a rounded Tbsp ricotta filling in center of a crêpe. Gather up edges to form a small bundle and tie with a strip of fruit leather (see photo). Make 11 more bundles.

To serve: Place 2 bundles on each plate. Spoon 1/4 cup sauce around bundles and sprinkle with some of the remaining blueberries. Dust with confectioners' sugar, if desired. Serve immediately.

Total time includes draining ricotta

Plan ahead: You can make filling, crêpes and sauce up to 2 days ahead and refrigerate. Bring crêpes and sauce to room temperature before assembling.