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Jewish World Review A de-light-ful brunch By Mollie Katzen JewishWorldReview.com | These delightful crepes have been my family's favorite Sunday morning tradition. They are an ideal treat made with perfect berries (blueberries, raspberries, blackberries -- or a combination). Why? Because it works just as beautifully with frozen, unsweetened berries as it does with fresh. So let it become your family's favorite Sunday morning tradition -- year-round! Ricotta-Berry Crepes taste best made with whole milk ricotta, but will work with the low-fat variety as well. Cook as many crepes as you need, then store the remaining batter in an airtight container in the refrigerator, to use again. Stir from the bottom before using. It should keep up 3 to 4 days. You can call it a side dish if you like, but that would require accumulating enough to serve, before you taste it away. Good luck! WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. If using frozen berries, defrost and drain them first. Save the beautiful, delicious "defrosting juices" to spoon onto the serving plate. RICOTTA-BERRY CREPES 4 large eggs 1/3 cup ricotta cheese 1 cup milk 1 teaspoon vanilla 1/8 teaspoon almond extract 2 tablespoons sugar (optional) 2/3 cup unbleached all-purpose flour 1/4 teaspoon salt (rounded measure) Nonstick spray for the pan A little unsalted butter for the pan Berries for filling -- 2 tablespoons per crepe Optional Toppings Powdered sugar Maple syrup Yogurt Combine the eggs, ricotta, milk, vanilla, almond extract, sugar, flour and salt in a blender, and process until smooth. Let it rest at least 15 minutes (and up to an hour or longer). If your kitchen is warm, and you plan to let it rest for longer than an hour, store it in a tightly covered container in the refrigerator. Place an 8-inch nonstick crepe or omelet pan over medium heat. After a minute or two, spray it lightly with nonstick spray, and melt in a little butter. When the cooking surface is hot enough to sizzle a breadcrumb, use a 1/3-cup measure with a handle to scoop batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface is coated and the batter climbs a little ways up the sides. (Most simply put, swirl the batter around the edges until it stops.) If there appears to be too much batter in the pan, pour some off (back into the mother batter). Cook over medium heat until the top surface is dry, and the edges release easily with the tip of a paring knife. This will happen quickly. Place a tablespoon or two of berries directly in the center of each crepe while still in the pan, and fold in quarters over the berries while still in the pan. Transfer to a plate. Proceed to cook the rest of the batter in this manner -- or save some to cook another time, stirring from the bottom of the bowl each time you go to scoop it. (It settles fast!) If you keep the heat constant, you probably won't need to add any more nonstick spray or butter. Serve each crepe fresh off the skillet, or keep them warm for up to 15 minutes in a 200 F oven, and then serve, with topping(s) of your choice. Yield: 8 to 10 crepes (2 per serving) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Mollie Katzen. Distributed by Tribune Media Services Inc.