If you adore the light, delicate texture of crepes paired with bright, fresh flavors, this Lemon Ricotta Crepes Recipe is an absolute delight you’ll want to make again and again. These crepes offer a wonderful balance between tender, thin pancakes and a creamy, tangy filling made from luscious ricotta cheese and zesty lemon. The natural sweetness and fresh citrus notes come through beautifully, turning a simple breakfast or dessert into a memorable culinary experience. Whether you’re treating yourself on a lazy weekend morning or impressing friends at brunch, this recipe brings joy to the table with every bite.
Ingredients You’ll Need
This Lemon Ricotta Crepes Recipe relies on a handful of straightforward ingredients that work together perfectly to create a harmony of taste and texture. Each component plays a starring role: from the cold milk that gives the batter its silky smooth flow, to the fresh lemon zest adding a burst of brightness.
- Cold milk: Ensures the batter blends smoothly and creates tender crepes.
- Large eggs: Provide richness and structure to the crepe batter.
- Canola oil: Keeps the crepes from sticking and adds a subtle moisture.
- All-purpose flour: The backbone of the batter, creating the perfect thin texture.
- Pinch of salt: Enhances the flavors without overpowering the delicate crepes.
- Sugar: Adds a slight sweetness to the crepes, balancing the tart filling.
- Ricotta cheese: The creamy base for the filling, adding richness and smoothness.
- Lemon zest: Infuses the filling with fresh citrus aroma and flavor.
- Granulated sugar: Sweetens the lemon ricotta mixture perfectly.
- Vanilla extract: Adds warmth and depth to the filling’s flavor profile.
- Milk (additional 2–4 tablespoons): Adjusts the filling’s consistency to silky perfection.
How to Make Lemon Ricotta Crepes Recipe
Step 1: Blend the Crepe Batter
Start by combining cold milk, eggs, canola oil, flour, salt, and sugar right into your blender. Blend everything on high until you get a perfectly smooth batter without any lumps. If you can, refrigerate the batter for 1 to 2 hours—this resting time really helps the flour hydrate and produces more tender crepes with fewer bubbles, making your Lemon Ricotta Crepes Recipe truly stand out.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium-high heat and lightly coat it with canola oil. Pour a small stream of batter into the pan, tilting it around so the batter spreads thinly and evenly. Cook for about 20 seconds until the bottom turns a lovely golden brown, then carefully flip and cook for another 15 seconds. Repeat this process until all your batter has transformed into delicate crepes ready to embrace the luscious filling.
Step 3: Prepare the Filling
Next, blend the ricotta cheese with lemon zest, granulated sugar, vanilla extract, and a bit of milk in a food processor until silky smooth. Adding the milk gradually helps you achieve a creamy yet spreadable filling that’s perfectly balanced between richness and refreshing citrus zing—one of the key highlights of this Lemon Ricotta Crepes Recipe.
Step 4: Assemble the Crepes
While the crepes are still warm, spoon the lemon ricotta mixture onto each one. You can roll or fold them however you like—there’s something wonderfully satisfying about the way the creamy filling peeks out with each bite. For an elegant finishing touch, dust the tops lightly with powdered sugar right before serving. This simple step adds a hint of sweetness and a beautiful presentation.
How to Serve Lemon Ricotta Crepes Recipe
Garnishes
Fresh garnishes elevate your Lemon Ricotta Crepes Recipe to the next level. Try topping with a few thin lemon slices, a sprinkle of finely chopped mint, or a handful of fresh berries for color and a burst of flavor. A drizzle of honey or a dusting of powdered sugar also adds a lovely sparkle and sweetness.
Side Dishes
These crepes pair beautifully with light, refreshing sides. A crisp green salad with a citrus vinaigrette or fruit salad featuring seasonal yields complements the crepes’ flavors without overpowering them. If you prefer something heartier, a dollop of whipped cream or a scoop of vanilla ice cream can turn your meal into an indulgent dessert.
Creative Ways to Present
Bring your creative side to the table by folding the crepes into triangles and arranging them like petals on a plate, or stacking them with layers of lemon ricotta filling in between to create a stunning crepe cake. For a fun twist, roll them up and skewer with fresh fruit for a visually appealing and easy-to-eat treat. The versatility of this Lemon Ricotta Crepes Recipe lets you serve it exactly how you like.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover crepes, stack them with parchment paper in between and store them in an airtight container in the refrigerator. They’ll keep well for up to two days, so you can enjoy a quick, delicious breakfast or snack without having to start from scratch.
Freezing
Crepes freeze beautifully! Lay them flat separated by parchment paper in a freezer-safe bag or container. Freeze for up to a month. When you’re ready to enjoy, thaw in the refrigerator overnight for best texture and flavor—perfect for busy mornings when you want to whip up your Lemon Ricotta Crepes Recipe without the wait.
Reheating
Warm your crepes gently in a skillet over low heat or in the microwave for 20-30 seconds. Be careful not to overheat, which can make them rubbery. Reheated crepes stay tender and delicious, especially with that creamy, zesty filling waiting inside.
FAQs
Can I use another type of cheese instead of ricotta?
Ricotta’s mild, creamy texture and subtle flavor are perfect for this recipe, but you can substitute with mascarpone for a richer filling or cream cheese for a slightly tangier twist. Just be sure to adjust the milk amount for consistency.
Do I have to refrigerate the batter before cooking?
While you can cook the crepes immediately after blending, refrigerating the batter for 1-2 hours improves the texture significantly. It lets the flour absorb the liquid fully and reduces bubbles, so your crepes are smoother and more tender.
Can I make the filling ahead of time?
Absolutely! The lemon ricotta filling can be prepared a day ahead and refrigerated. Give it a good stir before spreading on the crepes to maintain the creamy texture.
What’s the best way to keep the crepes from sticking while cooking?
Lightly oil your pan each time before pouring a new crepe and ensure the pan is hot enough. A well-seasoned non-stick skillet also helps immensely. Using canola oil keeps things neutral without adding flavor that competes with the filling.
Are these crepes suitable for dessert or breakfast?
They shine in both settings! Sweet, light, and fresh, these Lemon Ricotta Crepes Recipe works beautifully as a delightful breakfast, brunch centerpiece, or elegant dessert. You can dress them up or down depending on your occasion.
Final Thoughts
There’s something undeniably special about this Lemon Ricotta Crepes Recipe that makes it a joy to prepare and even more fun to eat. The blend of creamy ricotta with refreshing lemon zest inside delicate crepes is the perfect way to brighten up any meal. I encourage you to try this recipe and share it with people you love—it’s one of those dishes that brings smiles and happy sighs with every bite.
Print
Lemon Ricotta Crepes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 crepes (serves 4)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these light and tender Lemon Ricotta Crepes, perfect for breakfast or a sweet brunch treat. Thin crepes filled with a creamy lemon-scented ricotta mixture make each bite luscious and refreshing.
Ingredients
Crepe Batter
- 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
Lemon Ricotta Filling
- 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, all-purpose flour, a pinch of salt, and sugar in a blender. Blend until the mixture is smooth and free of lumps. For best results, refrigerate the batter for 1-2 hours to allow the flour to fully hydrate and the batter to thicken slightly.
- Cook the crepes: Heat a non-stick skillet over medium-high heat and lightly coat it with canola oil. Pour a small amount of batter into the pan while tilting it to spread the batter into a thin, even layer. Cook the crepe for about 20 seconds until the bottom turns golden brown. Carefully flip the crepe and cook the other side for an additional 15 seconds. Repeat this process until all the batter is used, making approximately 8 crepes.
- Prepare the filling: In a food processor, combine ricotta cheese, lemon zest, granulated sugar, vanilla extract, and 2 to 4 tablespoons of milk. Blend until the filling is smooth and creamy, adjusting the milk quantity to reach a spreadable consistency.
- Assemble the crepes: Spread or spoon a generous amount of the lemon ricotta filling onto each warm crepe. Roll or fold each crepe as desired. For an optional finishing touch, sprinkle with powdered sugar before serving to add a touch of sweetness and elegance.
Notes
- Refrigerating the batter before cooking helps improve the texture of the crepes by relaxing the gluten.
- Use a non-stick skillet for the best results to prevent sticking and to easily flip the crepes.
- The filling can be prepared ahead of time and refrigerated until ready to use.
- For a vegan version, substitute ricotta with a plant-based cheese alternative and use a milk alternative in the batter.
- These crepes pair wonderfully with fresh berries or a drizzle of honey or lemon syrup.
