Lemon & Ricotta Crêpes
These lemon & ricotta crêpes are a perfect blend of light and indulgent, featuring buttery crêpes and a creamy ricotta filling with a refreshing lemon zing!
Recipe by Tiffany Kate-Lyn Matthews
Serve: 2
Preparation time: 15 minutes
Cooking time: 10 – 12 minutes
Ingredients:
For the crêpes:
- 1 cup flour
- 1 ½ cups milk
- 2 large eggs
- 2 Tbsp melted butter or oil
- 1 Tbsp sugar
- A pinch of salt
- Zest of 1 lemon
For the ricotta filling:
- 1 cup ricotta cheese
- 3 Tbsp icing sugar, sifted
- 1 tsp vanilla essence
- Zest of 1 lemon
- 1 Tbsp fresh lemon juice
To serve:
- lemon slices
- icing sugar, for dusting
- mint sprigs
- honey or maple syrup
How To Make Lemon & Ricotta Crêpes
- In a bowl, whisk together the flour, eggs, milk, melted butter, sugar, salt, and lemon zest.
- Whisk until smooth and well combined.
- Let the batter rest for about 12 – 15 minutes.
- Heat a non-stick skillet or crêpe pan over medium heat.
- Lightly grease it with a bit of butter or oil.
- Pour about 1/4 cup of batter into the pan, swirling it to spread evenly into a thin layer.
- Cook for about 1-2 minutes or until the edges begin to lift, then flip and cook for another 1 minute.
- Transfer the cooked crêpes to a plate and cover with a kitchen towel to keep warm.
- Repeat until all the batter is used.
- In a medium bowl, combine the ricotta cheese, icing sugar, vanilla essence, lemon zest, and lemon juice.
- Mix well until smooth.
- Place a spoonful of the ricotta mixture onto the centre of each crêpe.
- Fold the crêpes into quarters or roll it up.
- Dust with icing sugar and garnish with lemon slices and mint.
Chefs Tip:Allowing the batter to rest for at least 15-30 minutes gives the flour time to fully hydrate, resulting in more tender,
smoother crepes. When cooking, make sure to swirl the pan immediately after adding the batter to create an even, thin layer.
Using a non-stick pan makes flipping and removing the crepes much easier, ensuring they stay intact without sticking or
tearing. Crêpes can be made ahead of time and stored in the fridge, layered with baking paper to prevent sticking. Just warm
them up in a dry skillet before assembling.