Breville BCP200 Red berry and ricotta crêpes, Mango and mascarpone crêpes, Fruit crêpe variation

Recipes

Red berry and ricotta crêpes

Makes 12

12 cooked crêpes (using basic crêpe recipe)

Ricotta filling:

400g ricotta cheese

1⁄3 cup sour cream

1⁄4 cup caster sugar

1 teaspoon vanilla essence

Berry Sauce:

1 cup/250ml water

1⁄4 cup caster sugar

3 teaspoons cornflour

1 tablespoon cold water

1 punnet/250g strawberries, hulled and halved

1 punnet/125g raspberries Sifted icing sugar, for serving

1.Prepare crêpes using basic crêpe recipe. Cover and set aside.

2.Combine filling ingredients and mix until well combined. Set aside.

3.For the sauce, heat water and sugar in a saucepan over low heat and stir until sugar dissolves. Mix cornflour and water together until smooth then stir into sugar syrup in saucepan. Increase heat and stir until mixture boils and thickens, about

1-2 minutes.

Reduce heat, stir in berries and cook until just soft, about 2-3 minutes. Remove from heat and set aside.

4.Place crêpe onto serving plate, spread with 2-3 tablespoons ricotta filling and drizzle with 1 tablespoon of Berry Sauce juice. Fold crepe in half, spoon 1-2 tablespoons Berry Sauce over crêpe, then fold in half again to form a triangle. Serve topped with 1-2 tablespoons Berry Sauce.

Repeat with remaining crêpes, Ricotta Filling and Berry Sauce.

5.Place 3 prepared crêpes on each plate to serve 4 people. Lightly dust with icing sugar just before serving.

Mango and mascarpone crêpes

Makes 12

12 cooked crêpes (using basic crêpe recipe)

1⁄2 cup light brown sugar, firmly packed

1 tablespoons/20g butter

2 large mangoes, peeled and thinly sliced

350g mascarpone cheese

1.Prepare crêpes using basic crêpe recipe. Cover and set aside.

2.Heat brown sugar, butter and water in non-stick fry pan over low heat, stir until melted. Add mango, stir to coat and cook for 2-3 minutes. Remove from heat and stir in 150g mascarpone cheese.

3.Increase heat, bring mixture to the boil, lower heat and simmer for 2-3 minutes until mixture is smooth and golden brown. Stir mixture during cooking to avoid sticking.

4.Place a crêpe onto serving plate, spread with 2-3 tablespoons extra mascarpone cheese and spoon 3-4 slices of mango mixture into one quarter. Fold crepe in half, then in half again to form a triangle. Repeat with remaining crêpes. Reserve some

of the mango mixture and extra mascarpone cheese for serving.

5.Place 3 prepared crêpes on each plate to serve 4 people. Spoon remaining mango mixture over crêpes and serve with 1-2 tablespoons of reserved mascarpone cheese.

Fruit crêpe variation:

In Step 2: Substitute the mango with other fruits such as finely sliced banana, peach, apple, nectarine or pineapple.

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