Lemon Ricotta Bundles with Blueberry Sauce

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Contributed by Catsrecipes Y-Group

  • Serves 6


Lemon Ricotta Filling


Blueberry Sauce



  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.