Crêpes with Champagne Rote Grutze

Photo by Nick Simonite

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8 servings

  • 1 scant cup all-purpose flour
  • 1 teaspoon sugar (if making savory crêpes omit sugar and substitute a bit of freshly ground pepper)
  • ¼ teaspoon salt
  • 3 eggs
  • 2 cups milk
  • 2 tablespoons butter melted
  • 1 pound ricotta (freshly made or store-bought)
  • ¼ cup local honey
  • Champagne Rote Gruetze (recipe follows)
  • Pomegranate seeds or fresh raspberries for garnish
  • Champagne Rote Grutze
  • 2 pounds (about 6 cups) assorted red fruit stemmed (strawberries raspberries cherries, etc.) divided
  • 1¼ cups sugar,¼ cup Champagne
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch


  1. Sift flour with sugar and salt.
  2. Whisk eggs with milk. Gradually add flour mixture to milk mixture until combined. Slowly add in melted butter until just combined.
  3. Pass through a sieve and store in a squirt bottle with large opening.
  4. Heat a nonstick pan over medium heat. Squirt thin layer of batter onto pan, about ¼ cup per crêpe, tilting pan to cover evenly. When edges brown a bit, about 2 minutes, flip. Let brown slightly on other side and remove from heat. Store on sheet pan with layers of parchment between each crêpe.
  5. Make filling by mixing ricotta with honey. Place about 2 tablespoons ricotta mixture in middle of each crêpe. Fold over into desired shape and top with Champagne Rote Grutze. Garnish with additional fruit.

Champagne Rote Grutze 

  1. Bring 3 cups of fruit, sugar, Champagne, and salt to a boil in medium saucepan over medium-high heat. Reduce heat and simmer until berries are soft, about 1 minute.
  2. Purée in blender and return purée to pan. Bring to a boil, skimming if needed.
  3. Mix cornstarch with ¼ cup water until all is dissolved. Whisk cornstarch into fruit. Cook over high heat, stirring occasionally until boiling in center, about 5 minutes. Let stand 5 minutes before spooning over crêpes.

  • from Chef Alex Gates of Hotel Saint Cecilia, Austin, TX

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