Ricotta Crepes with Blueberry Sauce

Breakfast. It is an interesting meal. Most say it is the most important meal of day. Literally it means to break your fast. Breakfast gives you the energy to tackle your day. Through out the ages, breakfast has always been an important meal.

The English of Henry VIII’s days ate bread and ale to break their fast. The soldiers of the Roman Empire consumed watered down wine, bread and honey for their first meal of the day. Modern day bruchers have Eggs Benedict and Bloody Marys. Apparently booze with breakfast has along and honorable history.

Monday through Saturday I usually gulp down a fairly palatable greenish purple protein shake and rush head long into my day. But Sundays I prefer a more luxurious relaxed meal. For me Sundays are a day of frothy cappuccinos, crispy bacon and crepes – gluten free of course.

My Ricotta Crepes with Blueberry Sauce are my entry for the Weekend Breakfast Blogging Event hosted by the delightful Mansi at Food And Fun. The rules stated that the entry had to be a balanced breakfast which combines at least two of the following food groups:

Fruits or vegetables (dried fruits are fine too)

Grains and Cereals (whole grains, oats, high-fiber foods)

Dairy (skim milk, low-fat yogurt, cheese, cottage cheese (paneer) )

Proteins (eggs/egg whites, peanut butter, beans, nuts, sprouts, protein isolates)

And it had to be vegetarian – eggs were ok.

Personally I feel a balanced breakfast MUST include one form of caffeine or another but maybe that’s just me. Add a cappuccino or a cup of tea and you will meet my requirements!

Ricotta Crepes with Blueberry Sauce

For Crepes:
2 large eggs
2 tablespoon water
Pinch salt

For filling:
1 1/3 cup ricotta cheese – part skim or full fat
2 tablespoons sour cream
Zest of 1 lemon
Pinch salt

For Sauce:

1 ½ cups blueberries – frozen or fresh
3 tablespoons water
3 tablespoons Aqave Syrup (or you can use sugar – may need less)
Juice of ½ a lemon
Pinch salt

For crepes please see my previous post on egg crepes for full instructions on how to make – note you need to make 2 batches of the basic crepe recipe for a total of 6 crepes.

For filling mix ricotta cheese, sour cream, lemon zest and salt together until well blended.

For sauce heat blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.

To assemble put 1/6th of the filling in each crepe, roll like a cigar and top with blueberry syrup.

Make 6 crepes.