Lemon Ricotta Bundles with Blueberry Sauce

Description

Contributed by Catsrecipes Y-Group

• Serves 6

Ingredients

Lemon Ricotta Filling

• 15 oz container ricotta
• 3 tbs confectioner's sugar
• ½ tsp lemon zest
• 1 tbs lemon juice
• ½ tsp vanilla

Crêpes

• 2 large eggs
• 1 cup milk
• ½ cup flour
• 2 tbs butter, melted
• 2 tbs sugar
• 1 tsp vanilla

Blueberry Sauce

• 3 cups blueberries
• ⅓ cup sugar
• 2 tbs lemon juice
• ¼ tsp cinnamon
• ¼ tsp lemon zest

Extras

• 1 roll green apple fruit by the foot
• sixteen 7 inch squares of wax paper.

Directions

1. Mix filling ingredients in a bowl until blended.
2. Scrape into a sieve set over a bowl, cover and refrigerate 6 hours.
3. Combine crepe ingredients in a blender, process until smooth.
4. Cover, refrigerate 1 hour.
5. Coat a skillet with nonstick spray and heat it.
6. Add 2 tbs crepe batter, tilt skillet until batter covers bottom.
7. Cook crepe until lightly brown on bottom, flip crepe over, cook 30 seconds.
8. Slide crepe onto a square of wax paper.
9. Repeat with remaining batter.
10. Bring 2 cups of blueberries and remaining sauce ingredients except zest to a boil in a saucepan.
11. Cook until berries release their juices.
12. Transfer mixture to a blender and puree, scrape through a sieve to remove seeds.
13. Stir in zest and reserve.
14. Unroll fruit by the foot and cut in twelve 8 inch long ¼ inch wide strips.
15. Place a rounded tbs ricotta filling in center of each crepe.
16. Gather up edges to form a bundle and tie with a strip of fruit by the foot.
17. Make 11 more bundles.
18. Place 2 bundles on each plate.
19. Spoon ¼ cup sauce around bundles and sprinkle with some of the remaining blueberries.
20. Dust with confectioners sugar.
21. Serve immediately.