Description
Lemon Ricotta Crepes are a delightful breakfast or brunch option that combines the creamy richness of ricotta cheese with the bright, zesty flavor of fresh lemon. These light and airy crepes are filled with a smooth lemon-infused ricotta filling, making them a perfect treat for special occasions or leisurely mornings at home. Serve them warm, elegantly rolled or folded, and topped with fresh berries, whipped cream, or a dusting of powdered sugar for an extra touch of sweetness. Easy to make and visually impressive, these crepes will elevate any meal and leave your guests asking for more.
Ingredients
Scale
- 1 cup cold milk
- 2 large eggs
- 2 tablespoons canola oil (plus more for frying)
- 1 cup all-purpose flour
- Pinch of salt
- 2 tablespoons sugar
- 8 oz. ricotta cheese
- Zest of 1 lemon
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 – 4 tablespoons milk
Instructions
- Blend the crepe batter: Combine cold milk, eggs, canola oil, flour, salt, and sugar in a blender. Blend until smooth. Refrigerate for 1-2 hours if time allows.
- Cook the crepes: Heat a non-stick skillet over medium-high heat. Add oil to coat the pan lightly. Pour in a small stream of batter while tilting the pan to spread it evenly. Cook until golden brown on one side (about 20 seconds), then flip and cook for another 15 seconds. Repeat until all batter is used.
- Prepare the filling: In a food processor, blend ricotta cheese, lemon zest, granulated sugar, vanilla extract, and enough milk until smooth.
- Assemble: Fill each warm crepe with the lemon ricotta mixture and roll or fold as desired. Optionally top with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 crepe (50g)
- Calories: 170
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg