Chew on This | Lemon Ricotta Crepes

Hi there! Long time, no recipe.

Sorry about that.

We've been kickin' it summer style, at the beach. Our skin is sunshine kissed and our hair salt-air blown. So wonderful!

I could go on and on - but I won't right this minute. Sharing this delicious and zippy crepe creation seems more appropriate for now.

Making crepes may seem daunting, but I promise it's not hard. Sure, the first one or two you try might not be perfect, no matter. Once you get the hang of swirling the batter in the pan, you're golden. I've tweaked our Basic Crepe recipe in this offering to amp up the lemony goodness. It's really lovely. Hope you enjoy!

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Here's our recipe:

Lemon Ricotta Crepes

Crepes:

1 1/4 C milk

2 T melted butter

3 eggs

2 T fresh lemon juice

1 1/2 C flour

1/4 t salt

2 t lemon zest

butter

Put all ingredients into a blender in the order listed. Cover and process until smooth. Scrape down the sides of the blender several times during your processing to ensure all ingredients are incorporated completely. 

To make your crepes, pour approximately 1/4 cup crepe batter into the very warm (medium to medium-high heat), 8" or 9"  buttered skillet. Quickly rotate the skillet to move the batter all around forming a very thin 'pancake' on the bottom of the pan. When the edges pull away from the side of the pan it's time to flip. Take a knife or spatula and gently lift crepe up to loosen it. Flip it over and let the other side get a moment of heat. When finished, stack cooked crepes with waxed paper or paper towel between layers.

Extra crepes? Your extras can be frozen (up to 3 months) or refrigerated (up to a week) until you are ready to fill them with your favorite filling. Store in an air-tight zip bag.

Filling:

1 1/2 C ricotta

2 T fresh lemon juice

1 T honey

2 T powdered suger

lemon zest of one large lemon

In a medium bowl, whip together all of your ingredients until smooth. Chill until ready for use.

Assemble:

Fill your warm crepe with several tablespoons of your lemon ricotta filling. Roll the crepe and top with your choice fruit. Today I chose strawberries and some extra lemon zest. Enjoy!