Mini Crêpes Recipe

Make the batter

In a blender or medium bowl, combine 1 cup all-purpose flour, 1 cup whole milk, 2 large eggs, 2 tbs melted unsalted butter, 1 tsp granulated sugar and 1 tsp fine salt. Blend or whisk until completely smooth and slightly frothy, about 30–45 seconds. Let batter rest 20–30 minutes at room temperature (resting hydrates flour and reduces bubbles). If batter thickens, thin with 1–2 tbs milk to reach a very thin, pourable consistency.

Cook mini crêpes

Heat a nonstick skillet or crêpe pan over medium heat. Lightly brush with vegetable oil or a little butter. Pour about 2 tablespoons of batter into the pan and immediately tilt and swirl to form a small, even 3–4 inch round (mini crêpe). Cook 30–45 seconds until edges lift and underside is lightly golden, then flip with a thin spatula and cook 10–15 seconds more. Transfer to a plate and stack with a sheet of parchment between every 6–8 crêpes to keep them soft. Repeat until batter is used (makes about 18–22 mini crêpes). Keep warm in a low oven (150°F / 65°C) if serving later.

Heat milk and prepare yolks

In a small saucepan, warm 1 cup whole milk over medium heat until steaming but not boiling (small bubbles at edge). Meanwhile, in a bowl whisk together 3 egg yolks, 1 tbs granulated sugar and 1 tsp cornstarch until pale and smooth.

Temper and thicken

Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Pour tempered yolks back into the saucepan with remaining milk and return to low–medium heat. Stir constantly with a spatula or whisk until mixture thickens and coats the back of a spoon, about 3–5 minutes. Do not boil. Remove from heat and stir in 1 tsp vanilla extract. Cool slightly.

Finish ricotta custard cream

In a bowl, combine 1 cup whole milk ricotta and 1 tbs powdered sugar. Whisk until smooth, then fold the warm (not hot) custard into the ricotta a little at a time until fully combined and silky. Chill in the refrigerator for at least 30 minutes to firm before assembly.

Prepare mousse base

In a small bowl, beat 2 oz softened cream cheese with 2 tsp powdered sugar until smooth. Stir in 3 tbs raspberry puree (or crushed strawberries) and 1 tsp lemon juice until evenly pink.

Whip cream and combine

In a chilled bowl, whip 3 tbs cold heavy cream to soft peaks. Fold one-third of whipped cream into the cream cheese mixture to lighten, then gently fold in remaining whipped cream until smooth and airy. Refrigerate the mousse until ready to assemble (10–20 minutes) — it should hold a soft peak.

Prepare berries and nuts: If using strawberries, quarter or slice them. Roughly chop and lightly toast 1/4 cup nuts in a dry skillet over medium heat 3–4 minutes until fragrant, cool and crush.

Assemble mini crêpes: Place a warm mini crêpe on a serving plate. Spoon about 1 tablespoon of the chilled ricotta custard cream onto the center and spread lightly. Top with a small dollop (about 1 teaspoon) of pink mousse. Add a few fresh berries and sprinkle with crushed toasted nuts. Repeat for remaining crêpes.

Finish and serve: Dust assembled crêpes lightly with powdered sugar and garnish with mint leaves if desired. Serve immediately, or refrigerate up to 1 hour before serving. The dessert is best enjoyed the same day.