When you want to escape it all and take a much deserved break there is no need to settle for dusty old inns and ho-hum breakfasts. At Farmers Guest House, recognized as the best of the bed and breakfasts in Galena Illinois, you’ll stay in a country elegant atmosphere and indulge on exquisitely prepared, new country breakfast cuisine such as Susan’s famous Blueberry Lemon Ricotta Crepes.
Check out this recipe, and settle for nothing but the best when you plan your Galena getaway.
Blueberry Lemon Ricotta Crepes with Blueberry Sauce
2 c flour
¼ c sugar
½ t salt
2 c whole milk
2 large eggs
2 T butter melted
1 t pure vanilla extract
Sift the dry ingredients into a bowl. Blend the wet ingredients in a separate bowl. Add to the dry ingredients and stir by hand until batter is smooth. Let batter rest in the fridge at least one hour.
Heat a crepe pan or shallow 10” frying pan and brush with a small amount of butter just to keep crepe from sticking. Pour ¼ c batter into the pan, and immediately swirl the pan to coat the bottom. Cook until slightly browned, flip and cook about one minute more.
1 ½ c whipped ricotta cheese
1 large egg, beaten
½ c powdered sugar
Grated zest of one lemon
¾ c fresh blueberries (we use fresh Galena blueberries whenever possible)
In a bowl, whisk ricotta with beaten egg, powdered sugar and lemon zest. Fold in blueberries. Spoon a tablespoon of the cheese mixture on the crepe and roll up like a burrito to keep ends from leaking. Lay crepes in a buttered 9×13 dish, brush with 1 T melted butter and sprinkle with 1 T sugar with ½ t cinnamon. Bake for 20 minutes at 350˚. Serve with blueberry sauce.
2 c fresh blueberries (we use fresh Galena blueberries whenever possible)
1 ¼ c orange juice
¾ c sugar
3 T cornstarch
¼ c cold water
In a saucepan over medium heat, add blueberries, orange juice and sugar. Stir gently and bring to a boil. In a small cup, mix the cornstarch and cold water. Add to boiling sauce, simmering until a thick sauce is formed. Remove from heat and serve warm.