AT A GLANCE
When cooking the crêpes, cook one or two small ones first to test and season the pan.
|01||For crespelle, process milk, flour, eggs and a pinch of salt in a food processor until well combined. Heat 1 tsp butter in an 18cm-diameter non-stick frying pan over medium-high heat. Add 2 tbsp batter to centre of pan and swirl pan to spread batter as thinly and evenly as possible. Cook until just set (1-1½ minutes), turn carefully with a spatula and cook until golden (20-30 seconds). Transfer to a plate and repeat with remaining batter. Makes 12.|
|02||Combine berries, lemon juice and vanilla sugar in a bowl and toss to combine. Serve berry mixture with crespelle, ricotta and extra vanilla sugar for dusting to the side.|
Note Raw vanilla sugar is available from select delicatessens. If unavailable, substitute with raw caster sugar combined with scraped seeds of ½ vanilla bean.