Lemon Ricotta Crepes

Lemon Ricotta Crepes offer a delightful twist to traditional crepes with a zesty lemon flavor and creamy ricotta filling, perfect for an elegant breakfast or brunch.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1 1/2 cups whole milk

2 large eggs

2 tbsp melted butter

1 tbsp sugar

1/4 tsp salt

1 cup ricotta cheese

2 tbsp lemon zest

1/4 cup powdered sugar

1 tsp vanilla extract

2 tbsp fresh lemon juice

Butter for cooking

Fresh berries for topping

Powdered sugar for dusting

Instructions

1. In a large mixing bowl, whisk together flour, milk, eggs, melted butter, sugar, and salt until smooth.

2. Refrigerate the batter for at least 30 minutes to allow bubbles to subside.

3. In another bowl, combine ricotta cheese, lemon zest, powdered sugar, vanilla extract, and lemon juice. Mix until creamy.

4. Heat a non-stick skillet over medium heat and lightly coat with butter.

5. Pour about 1/4 cup batter into the skillet, swirling to spread evenly.

6. Cook until the edges start to lift and the bottom is lightly golden, about 1-2 minutes.

7. Flip the crepe and cook the other side for another 1 minute.

8. Transfer to a plate and keep warm. Repeat with remaining batter.

9. Fill each crepe with a spoonful of the ricotta mixture, fold, and top with fresh berries and a dusting of powdered sugar.

Storage

Store crepes and filling separately in airtight containers in the fridge for up to 2 days.

Reheating

Reheat crepes in a skillet over low heat until warm. Avoid microwaving to maintain texture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.