Canyon Ranch Berry Fruit Crepes Recipes

CANYON RANCH BERRY FRUIT CREPES

Steps:

• In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil and flour and mix well, until mixture resembles thin pancake batter. Heat 1 tsp oil in a nonstick sauté or crepe pan over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes. To keep crepes warm, place on a plate and cover with a kitchen towel. Combine ricotta, sugar, zest, and cinnamon in a medium bowl and mix well. Place 1 crepe on a flat surface. Spread 1 heaping tbsp filling in center of crepe. Top with 2 tbsp berries and roll. Repeat for all crepes. *Canyon Ranch uses organic berries because conventionally grown ones contain high amounts of pesticides. In addition, organic berries have higher levels of flavonoids (cancer-fighting substances) than conventional ones.

THREE BERRY CREPES WITH CREME ANGLAISE AND STRAWBERRY SAUCE

Steps:

• Place all crepe ingredients together and mix well.
• Allow to stand for 30 minutes.
• Make crepes in a heavy crepe pan.
• Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
• When crepes begin to bubble turn and cook other side.
• Makes 10-12 crepes.
• While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
• Filling-------------.
• Blend together all ingredients and put through a fine sieve to remove pips.
• Creme Anglaise-----------.
• Bring the milk to the boil with vanilla extract.
• Beat egg yolks and sugar until pale yellow.
• Pour milk over the eggs and blend.
• Return to a low heat and stirring constantly, thicken the sauce.
• Do not BOIL.
• The mixture is'thickened' when it coats the back of a spoon.
• Cover sauce and chill in the fridge.
• TO ASSEMBLE DESSERT-------------.
• Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
• Fold in the sides of each crepe to form a square'parcel'.
• Allow 2'parcels' per person.
• Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
• Arrange the crepes gently on the sauce.
• Garnish each plate with a strawberry sliced in half.
• Voila!