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Lemon Ricotta Crepes

Lemon Ricotta Crepes

Lemon Ricotta Crepes are thin, tender crepes filled with a creamy ricotta mixture, enhanced by the bright flavors of lemon zest and juice. They are perfect for breakfast or brunch and can be customized with various toppings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 cups whole milk
  • 3 large eggs
  • 3 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon zest
  • 2 cups whole milk ricotta
  • 1/4 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Method
 

  1. Whisk together the flour, sugar, and lemon zest in a large bowl.
  2. In a separate container, combine the eggs, milk, and melted butter.
  3. Gradually pour the liquid ingredients into the dry ingredients while whisking constantly until smooth.
  4. Let the batter rest in the refrigerator for at least thirty minutes.
  5. Prepare the filling by mixing the ricotta cheese, powdered sugar, lemon juice, and vanilla extract until light and fluffy.
  6. Heat a non-stick skillet over medium heat and lightly grease it.
  7. Pour about a quarter-cup of batter into the center of the pan and swirl to spread into a thin layer.
  8. Cook for about two minutes until the edges turn golden brown, then flip and cook for an additional thirty seconds.
  9. Slide the cooked crepes onto a plate and repeat until all batter is used.
  10. Place a spoonful of the ricotta mixture in the center of each crepe, fold or roll them up, and serve immediately.

Notes

Ensure to rest the batter for tender crepes. Use high-quality ingredients for the best flavor.