Name: Lemon Ricotta Crepes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups Flour; 1/2 teaspoon Salt; 3 teaspoons Sugar; 1 3/4 cups Milk; 4 large Eggs; 1/2 teaspoon Vanilla Extract; 6 tablespoons Butter, melted, divided use; 1/4 cup Granulated Sugar; 16 ounces Full-Fat Ricotta; 2 tablespoons Lemon Juice; 1/8 teaspoon Salt; 1/2 cup Fresh Blueberries; to taste Lemon Wedges

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One of my fondest memories is the first time I tasted Lemon Ricotta Crepes at a charming little café on a sunny spring morning. The air was fragrant with citrus, and the light, fluffy crepes seemed to dance on the plate, captivated by a sweet, creamy filling. Each bite was a delicate balance of tangy lemon and rich ricotta, bringing a taste of joy that lingered on my palate long after the meal was over. Ever since that day, I’ve been on a quest to recreate those magical moments in my own kitchen. There’s something so satisfying about making these crepes from scratch, especially when they are filled with that luscious ricotta mixture, garnished with fresh blueberries and a sprinkle of powdered sugar. Perfect for brunch or a light dessert, Lemon Ricotta Crepes have become a staple in my home, bringing smiles to family and friends alike. Let me take you on this delicious journey to recreate a bit of that café magic at home!

Recipe Snapshot

Total Time:
35 mins

Prep Time:
15 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
280 kcal

Protein:
8 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
10 g

Tools Used:
Skillet, Mixing Bowl, Blender, Frying Pan, Wooden Spoon, Whisk

Why You Need This Lemon Ricotta Crepes

Pure Comfort in Every Bite

What I love most about Lemon Ricotta Crepes is their versatility. They can be enjoyed sweet or savory, but the lemon and ricotta combination is simply divine. The creamy texture of the ricotta mixed with the zest of the lemon creates a filling that’s rich yet refreshing. I always feel good serving these to my loved ones, as they truly feel like a treat.

Easy to Make

Don’t let the idea of making crepes intimidate you! The batter comes together in minutes, and with a little practice, you’ll be flipping them like a pro. Each crepe cooks quickly, so it’s a fun, interactive cooking experience. I love involving my kids in the process; it’s a great way to spend quality time together.

Perfect for Any Occasion

Whether it’s a leisurely weekend brunch, a special celebration, or just a delightful dessert, Lemon Ricotta Crepes fit the bill. They’re light and airy, making them suitable for any time of day. Plus, they can be made ahead of time and reheated, making them a convenient choice for busy schedules.

Healthier Indulgence

Using ricotta cheese gives these crepes a protein boost without being overly heavy. When paired with fresh fruits like blueberries, you get a delicious, well-rounded meal. I love knowing that I’m treating my family to something that feels indulgent but is still relatively healthy.

Impressive Presentation

The visual appeal of Lemon Ricotta Crepes can’t be overstated. They are beautiful on the plate and can be garnished in so many ways – from fresh fruits to a drizzle of honey or maple syrup. You can even dust them with powdered sugar for an elegant touch! They’re sure to impress anyone you serve.

Traditionally Inspired

These crepes are inspired by traditional French cuisine, where crepes are a beloved staple. Making Lemon Ricotta Crepes at home allows me to bring a piece of that culinary tradition to my kitchen. It’s a great way to explore and appreciate different cultures through food, while creating lasting memories with family and friends.

Essential Ingredients for Lemon Ricotta Crepes

When it comes to making perfect Lemon Ricotta Crepes, the ingredients you choose can make all the difference. Each component plays a vital role in creating that light, delicate texture and that rich flavor that we all love. The harmony between the flour, milk, and eggs forms the base for our crepes, while the ricotta and lemon juice provide a creamy, zesty filling that’s simply irresistible.

2 cups Flour: The foundation of our crepes, providing structure and a slight chewiness.
1/2 teaspoon Salt: Enhances the overall flavor profile.
3 teaspoons Sugar: Adds a touch of sweetness to balance the flavors.
1 3/4 cups Milk: Gives the batter its liquid richness, essential for a thin and pliable crepe.
4 large Eggs: Contributes to the crepe’s structure and lightness.
1/2 teaspoon Vanilla Extract: Adds a warm, sweet aroma to the crepes.
6 tablespoons Butter, melted, divided use: Provides flavor and helps prevent sticking.
1/4 cup Granulated Sugar: Used in the filling for a sweetness boost.
16 ounces Full-Fat Ricotta: The star of our filling, creating a rich and creamy texture.
2 tablespoons Lemon Juice: Brightens the filling with a zesty punch.
1/8 teaspoon Salt: Balances the flavors in the filling.
1/2 cup Fresh Blueberries: A fresh, juicy garnish that adds a burst of flavor.
Lemon Wedges: For serving, adds an extra lemony kick and a pop of color.

Making Lemon Ricotta Crepes

Now that we have our ingredients ready, it’s time to dive into the fun part: making Lemon Ricotta Crepes! This process is straightforward and allows for plenty of creativity. From mixing your batter to flipping those delicate crepes, it’s truly a delightful experience.

Start by placing the flour, salt, and sugar in a large bowl. Mix these dry ingredients together with a fork, ensuring there are no lumps. This step sets the foundation for your crepes.
In a separate bowl, whisk the milk and eggs together until fully combined. When the mixture is smooth and uniform, add the vanilla extract and 4 tablespoons of the melted butter. Stir this mixture well to allow the flavors to meld.
Pour half of the milk mixture over the flour mixture. Use a spatula to gently stir until a paste forms. This step is crucial, as it ensures that the batter will be free of lumps.
Once the paste is formed, gradually add the remaining milk mixture, stirring continuously until you create a very thin batter. The consistency should be similar to heavy cream; this is key for achieving that delicate crepe texture.
Now, cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. This resting period helps the flour hydrate properly, leading to more tender crepes.
When you’re ready to cook, heat a 10-inch nonstick skillet over medium heat. Brush the skillet lightly with a thin layer of the remaining melted butter. This ensures your crepes won’t stick and adds flavor.
Using a measuring cup, pour about 2 ounces of batter (approximately 1/4 cup) into the pan. Immediately swirl the pan to spread the batter evenly into a round shape. This may take a little practice, but don’t worry if it’s not perfect!
Cook the crepe until just set, about 30 seconds. You want to see the edges starting to peel away from the pan but avoid letting them brown. Flip the crepe carefully using a spatula and cook for an additional few seconds until set. Remove from the pan and repeat with the remaining batter.
For the filling, pulse the granulated sugar in a blender for about 30 seconds; this gives the filling better structure than using powdered sugar. Add the ricotta, lemon juice, and a pinch of salt, pulsing a few times to combine everything smoothly.
To assemble, take 2 to 3 tablespoons of the ricotta mixture and place it in the center of each crepe. Roll them up tightly to encase the filling. For presentation, place 2 or 3 filled crepes on each plate and garnish with fresh blueberries and a lemon wedge.

Things Worth Knowing

Crepe Cooking Tip: Ensure your pan is properly preheated before adding the batter. This helps to achieve that perfect golden color.
Test Crepe: The first crepe may not turn out perfect, but don’t get discouraged! It’s often a “test crepe” to gauge your pan’s heat.
Batter Resting: Rest your batter for at least 30 minutes; this allows the flour to hydrate properly, resulting in more tender crepes.
Keeping Warm: Keep cooked crepes warm by placing them in a low-temperature oven (around 200°F) while you finish cooking the rest.
Adjust Consistency: For thinner crepes, gradually add more milk until you reach your desired consistency.

Helpful Notes about Lemon Ricotta Crepes

As you embark on your journey to make Lemon Ricotta Crepes, here are some helpful notes to enhance your experience.

Storage: Allow any leftover crepes to cool completely before wrapping them in plastic wrap and storing them in the refrigerator. They can last for up to 3 days.
Freezing: You can freeze crepes by placing wax paper between each one and sealing them in a freeze-safe container. They’ll keep well for up to 2 months.
Pairing: Serve these crepes with a side of fresh fruit or a light salad for a wonderful brunch option.
Garnishing: Don’t be shy about garnishing! Fresh herbs or a dusting of powdered sugar can elevate your presentation.
Variation: Experiment with different fillings, like a chocolate spread or a variety of fruits, to change up the flavor profile.

How to Enjoy Lemon Ricotta Crepes

When it comes to serving Lemon Ricotta Crepes, there are so many delightful ways to enjoy them. Here are some ideas:

Brunch Delight: Serve them at your next brunch gathering, alongside a fresh fruit platter and a selection of syrups.
Elegant Dessert: After dinner, dress them up with a drizzle of honey or a sprinkle of powdered sugar for an elegant dessert.
Seasonal Freshness: Use seasonal fruits like strawberries or raspberries for garnishing, adding a pop of color and flavor.
Kids’ Favorite: Kids love these crepes! Let them customize their fillings with their favorite toppings like whipped cream or chocolate chips.
Picnic Treat: Pack these crepes for a picnic! They are easy to transport and can be enjoyed cold or at room temperature.
Light Refreshment: Pair with a cup of herbal tea or lemonade for a refreshing afternoon treat.

FAQ

Absolutely! You can prepare the crepes ahead of time and store them in the refrigerator for up to three days. Just ensure they are layered with parchment paper to prevent sticking. You can reheat them in a pan or microwave just before serving.

If you’re looking for a substitute for ricotta cheese, you can use cottage cheese or mascarpone for a similar creamy texture. Keep in mind that the flavor may vary slightly, so feel free to adjust the sweetness if necessary.

Definitely! While blueberries pair wonderfully with the Lemon Ricotta Crepes, you can use any of your favorite fruits like strawberries, raspberries, or even a mix of tropical fruits. Just remember to adjust the sweetness if the fruits are particularly tart.

To store leftover crepes, allow them to cool completely, then wrap them in plastic wrap or store them in an airtight container in the refrigerator. They can last for three days in the fridge, and you can freeze them for more extended storage.

Conclusion

Lemon Ricotta Crepes are not just a delightful treat; they’re a celebration of flavor and creativity in the kitchen. Each bite encapsulates a moment of joy, making them a must-try for anyone who loves fresh and delicious food. I encourage you to give this recipe a shot; it’s perfect for impressing guests or simply enjoying on a cozy afternoon at home.