Jul 13 2026
Restaurants›Paris Bistro›Berry & Berry Nice Recipe

Berry & Berry Nice Recipe

Inspired by Paris Bistro
Time1h
Serves4

Ricotta impastata stuffed crêpe with berries, whipped cream and raspberry syrup drizzle.

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Ingredients

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Crêpes

Ricotta Filling

Toppings

Method

Crêpes

  1. 1

    Prepare the batter

    In a mixing bowl, whisk together the all-purpose flour and salt. In another bowl, beat the eggs and then add in the milk and vanilla extract.

  2. 2

    Combine and rest

    Gradually add the egg mixture to the flour, whisking until smooth. Stir in melted butter. Let the batter rest for at least 30 minutes.

  3. 3

    Cook the crêpes

    Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the pan, tilting to spread evenly. Cook for 2-3 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.

Ricotta Filling

  1. 4

    Mix the filling

    In a bowl, combine ricotta impastata, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Assembling the Crêpes

  1. 5

    Fill the crêpes

    Take a crêpe and place a generous spoonful of the ricotta filling in the center. Fold the crêpe over the filling and place it on a plate.

  2. 6

    Add toppings

    Top the filled crêpe with mixed berries and a dollop of whipped cream. Drizzle with raspberry syrup.

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