Lemon Ricotta Crepes
Delicious lemon ricotta crepes that are light, airy, and bursting with flavor, perfect for breakfast or dessert.
Ingredients
For the crepe batter
- 1 cup all-purpose flour Can substitute with whole wheat flour
- 2 large eggs
- 1 cup milk Can substitute with almond milk for lactose-free option
- 1 tablespoon lemon zest
- 1/4 cup ricotta cheese
- 2 tablespoons sugar
- 1/4 teaspoon salt
- as needed Butter or oil for cooking To ensure a non-stick finish
Instructions
Preparation
- In a mixing bowl, whisk together the flour, eggs, milk, lemon zest, ricotta cheese, sugar, and salt until smooth. The batter should be slightly thinner than pancake batter, allowing it to spread easily in the pan.
- Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.
Cooking
- Pour about 1/4 cup of batter into the hot pan and quickly swirl the pan to spread the batter evenly.
- Cook for about 1-2 minutes or until the edges start to lift and the bottom is golden brown.
- Using a spatula, gently flip the crepe and cook for another minute on the other side.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
- Fill your crepes with your favorite toppings and serve them warm.
Notes
Store leftover crepes in an airtight container in the refrigerator for up to three days or freeze them for up to two months. Reheat in a warm skillet to maintain texture and flavor.