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Restaurants›Brasserie Porte Rouge›Stone Fruit Crepes Recipe

Stone Fruit Crepes Recipe

Inspired by Brasserie Porte Rouge

Time1h

Serves4

Whipped ricotta and stone fruit crepes w cucumber mint salad, lime vinaigrette and pistachio

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Ingredients

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Crepes

1 cups 00 bread flour

1 1/2 cups Milk

2 tbs Butter, melted

1 tsp Celtic sea salt

Whipped Ricotta

1 cups Ricotta cheese

2 tbs Honey

1 tsp Watkins vanilla extract

Stone Fruits

2 peaches, sliced

2 nectarines, sliced

2 plums, sliced

Cucumber Mint Salad

1 cucumber, diced

1/2 cups fresh mint leaves, chopped

2 tbs ReaLime juice

1 tbs olive oil

to taste Celtic sea salt

Lime Vinaigrette

2 tbs ReaLime juice

1 tbs Honey

3 tbs olive oil

to taste Celtic sea salt

Toppings

1/2 cups pistachios, chopped

Method

Crepes

1

Make the Crepe Batter

In a bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 30 minutes.

2

Cook the Crepes

Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until edges are golden, then flip and cook for another minute. Repeat with remaining batter.

Whipped Ricotta

3

Prepare the Whipped Ricotta

In a bowl, combine ricotta cheese, honey, and vanilla extract. Whip until smooth and creamy.

Cucumber Mint Salad

4

Prepare the Salad

In a bowl, combine diced cucumber, chopped mint, lime juice, olive oil, and salt. Toss to combine.

Lime Vinaigrette

5

Make the Vinaigrette

In a small bowl, whisk together lime juice, honey, olive oil, and salt until well combined.

Assembly

6

Assemble the Dish

Spread whipped ricotta onto each crepe, top with sliced stone fruits, and fold. Serve with cucumber mint salad on the side, drizzled with lime vinaigrette, and sprinkle with chopped pistachios.