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Seabuckthorn Crepes

 

Ingredients

Sweet and Savoury Pickled Seabuckthorn:

  • 1 cup seabuckthorn berries
  • 1/2 cup water 
  • 1/3 cup sugar
  • 2 tbsp white balsamic vinegar
  • 1/4 tsp mustard seed
  • 1 whole clove garlic
  • 1 tbsp honey
  • 4 inch vanilla bean 
  • 1 bay leaf

Ricotta Filling:

  • 1 cup ricotta
  • 2 tbsp juice from pickled seabuckthorn berries

Crepes:

  • 1 cup whole milk
  • 1/3 cup water
  • 1 cup unbleached flour
  • 3 tbsp melted butter
  • 3 eggs
  • 1 tbsp sugar
  • 1 tsp vanilla
  • pinch salt

Directions

Sweet and Savoury Pickled Seabuckthorn:

Place all ingredients, except seabuckthorn, in a pot and bring to boil until sugar is dissolved. Add berries and simmer for one minute. Pour into jar. Close with lid and refrigerate for three days or more. Will keep up to two weeks.

These pickled berries can be delicious in either sweet or savoury dishes. Spoon the berries on to a charcuterie platter or use them in a dessert, like these crepes.

Ricotta Filling:

Combine ingredients and set aside.

Crepes:

Add first eight ingredients in blender. Puree until thoroughly blended. Pour batter into a bowl, cover, and let sit for an hour or overnight. Gently stir before using. Try avoid air bubbles.
Preheat your crepe pan and very lightly grease with butter. Pour approximately 1/4 to 1/3 bup of batter into middle of pan and swirl to make a large thin pancake. Cook until edges become slightly crispy. Crepe should be pale with only a hint of browning. Loosen edge with rubber spatula and turn crepe over. Cook until the batter releases from the pan and you can easily slip the crepe on to a dish (about 30 seconds)
Fill each crepe with two tablespoons of ricotta filling. Roll up and garnish with sweet and savoury pickled seabuckthorn berries. Serve.
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