Lemon Ricotta Crepes are like little bites of sunshine on your plate. These crepes boast a delicate balance of creamy ricotta and zesty lemon, making them a perfect breakfast or brunch option. They're simple to make but feel like a special treat.
Let's take a closer look at what you'll need to bring these crepes to life. The batter starts with all-purpose flour, which provides structure. Whole milk adds a touch of richness, while eggs bind everything together. Melted butter gives the crepes a subtle buttery flavor, and a little sugar balances out the tartness from the lemon. A pinch of salt enhances all the flavors.
For the filling, ricotta cheese is the star, offering a creamy texture. The lemon zest and lemon juice bring brightness and a fresh citrus aroma. Powdered sugar sweetens the filling just right, while the vanilla extract adds depth.
These Lemon Ricotta Crepes pair beautifully with a light, bubbly drink like a mimosa or a sparkling water with a slice of lemon. For an extra touch, serve with a side of crispy bacon or a fresh fruit salad to complement the flavors.
Start by whisking together the flour, milk, eggs, melted butter, sugar, and salt in a large mixing bowl. The goal is a smooth batter, free of lumps. Once mixed, let the batter rest in the refrigerator for at least 30 minutes. This resting period is crucial as it helps any bubbles to subside, ensuring your crepes are thin and delicate.
While the batter is resting, prepare the filling. In a separate bowl, combine the ricotta cheese, lemon zest, powdered sugar, vanilla extract, and lemon juice. Stir until you have a creamy, well-blended mixture.
When you're ready to cook, heat a non-stick skillet over medium heat and add a small pat of butter to coat the pan. Pour about 1/4 cup of batter into the skillet, swirling to spread it into a thin, even layer. Cook until the edges start to lift and the bottom is golden brown, about 1-2 minutes. Flip the crepe and cook the other side for another minute.
Transfer each finished crepe to a plate, keeping them warm as you go. Once all your crepes are cooked, spoon a bit of the ricotta mixture into each one, fold, and arrange them on your serving plates. Top with fresh berries and a dusting of powdered sugar just before serving.
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