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
Scale
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.
