Everyone has their own holiday routine. For us, New Year's brunch with friends is the last hurrah before succumbing to the realities of winter and that dead time until the much-awaited May long weekend.

Always on the lookout for a perfect main dish, we've cycled through Eggs Benedict and Belgian Waffles to go with the obligatory mimosa (fresh-squeezed, of course). This year I'm all about ricotta crepes drenched with homemade blackberry sauce. They are surprisingly simple!

Crepes

1 cup white flour
1/2 tsp salt
1 cup milk
2 eggs

Whisk the milk and eggs together, then add flour and salt. Whisk until thoroughly mixed. Use a sturdy non-stick frying pan (9-inch diameter or bigger) and a few drops of vegetable oil. When the pan is sizzling hot, spoon in enough batter and tip the pan around to create a thin crepe. Bake for a minute, then flip and bake another minute.

This recipe makes about 4-6 crepes (depending on the size of your pan); plan for 2 per person.

Ricotta filling

1 cup ricotta cheese
1-2 Tbsp cinnamon sugar (combine 1 cup white sugar with 1 Tbsp cinnamon)
fresh ground black pepper to taste

Mix together, taste-test for flavor. You want the filling to have some personality, so adjust the quantities according to your preference. Spoon it into an open crepe, then either roll it or fold into a pocket. Dust with icing sugar if desired.

Blackberry sauce

I make this in summer when the berries are in season and can it fresh. It is perfect for ice cream or cheesecake, too!

2 parts fresh or thawed blackberries
1 part white sugar (or a little less)
ground cinnamon and cloves to taste

Puree the blackberries in a food processor, then pour into a stainless steel pot. Add the sugar and spices, bring to a low boil and simmer for 20-30 minutes to reduce. It will produce a thin sauce; for a thicker jam, add canning pectin according to the label instructions (available in most grocery stores).

Drizzle the sauce over the stuffed crepes, then sit back and bask in the compliments of your friends.

by Claire Rahn