Imagine delicate, golden crepes that melt in your mouth, filled with a zesty, creamy lemon ricotta that dances on your taste buds like a Parisian ballet. These Lemon Ricotta Stuffed Crepes are not just a dish; they're a gourmet experience that transforms an ordinary breakfast or dessert into an extraordinary culinary adventure. Whether you're looking to impress brunch guests or treat yourself to a little French-inspired indulgence, this recipe promises to transport you straight to the charming streets of Paris with every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup flour
- 2 large eggs
- 1 1/2 cups milk
- 1 cup ricotta cheese
- 1/4 cup lemon juice
- 1/4 cup sugar
- Zest of 1 lemon
Instructions
- In a mixing bowl, combine 1 cup of flour and a pinch of salt. Whisk to combine.
- In a separate bowl, beat 2 large eggs until frothy. Gradually whisk in 1 1/2 cups of milk until well blended.
- Slowly pour the egg and milk mixture into the bowl with the flour, whisking continuously to avoid lumps. The batter should be smooth and slightly thin.
- Cover the batter and let it rest for about 15 minutes. This allows the gluten to relax, resulting in tender crepes.
- While the batter is resting, prepare the lemon ricotta filling. In a medium bowl, combine 1 cup of ricotta cheese, 1/4 cup of lemon juice, 1/4 cup of sugar, and the zest of 1 lemon. Mix until smooth and creamy. Set aside.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.
- Once the pan is hot, pour about 1/4 cup of the crepe batter into the center of the pan. Quickly swirl the pan to spread the batter evenly into a thin layer.
- Cook the crepe for about 2-3 minutes, or until the edges start to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes on top of each other as you go.
- Once all the crepes are cooked, take one crepe and place a generous spoonful of the lemon ricotta filling in the center. Fold the crepe over the filling, then fold in the sides to create a neat package.
- Repeat with the remaining crepes and filling.
- To serve, you can dust the stuffed crepes with powdered sugar and drizzle with additional lemon juice or a berry sauce, if desired.
- Enjoy your delicious Lemon Ricotta Stuffed Crepes!
Tips
- Batter Consistency is Key: Your crepe batter should be smooth and slightly thin, similar to heavy cream. Let it rest for 15 minutes to ensure tender, flexible crepes.
- Temperature Control: Use medium heat when cooking crepes. Too hot, and they'll burn; too cool, and they'll become soggy.
- Non-Stick is Your Friend: Use a good quality non-stick pan or dedicated crepe pan for the best results.
- First Crepe Rule: The first crepe is always a "test crepe" - don't be discouraged if it doesn't turn out perfect!
- Filling Preparation: Ensure your ricotta filling is well-mixed and smooth for a luxurious texture.
- Serving Suggestion: Dust with powdered sugar and add a drizzle of berry sauce for an extra touch of elegance.
- Make Ahead: You can prepare crepes and filling in advance, making this recipe perfect for entertaining.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 12g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 110mg
