Lemon Ricotta Crepes

Lemon-Ricotta-Crepes-Barbara-Bakes

Tender crepes filled with a rich, lemon ricotta filling and topped with a quick berry compote.

Today’s recipe is from Lauren’s Latest new eCookbook, Everyday Ingredients Extraordinary Food. It’s available as a downloadable PDF that you can read on your computer, iPad or iPhone.

I “met” Lauren in 2010 when we did a recipe swap. I made her favorite sandwich, a California Club Sandwich; she made my Citrus Cream Cheese Rolls; and we’ve been friends ever since. So I jumped at the chance to review her eCookbook.

Lemon-Ricotta-Crepes-2-Barbara-Bakes

Lauren created her cookbook so that she would have her favorite everyday recipes in one place, and luckily she’s also sharing them with us. The recipe that jumped out at me first was her Mom’s Crepes with Lemon Ricotta Filling recipe.

Crepes are our favorite birthday breakfast. For my birthday, my husband made me Lauren’s crepes. We usually make strawberries crepes, so the lemon ricotta filling was an extra special way to start the day on my birthday.

I topped my crepes with a quick berry compote. I’ll post that recipe on Monday. But don’t wait until Monday to pop over to Lauren’s Latest and buy her new eCookbook.

Lemon Ricotta Crepes

Yield: 6 servings

Lemon Ricotta Crepes

Ingredients

  • 1 cup cold milk
  • 2 large eggs
  • 2 tablespoons canola oil + more for frying
  • 1 cup all purpose flour
  • pinch of salt
  • 2 tablespoons sugar
  • Filling
  • 8 oz. ricotta cheese*
  • zest of 1 lemon
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 – 4 tablespoons milk

Directions

  1. Place ingredients into a blender in the order listed. Blend until smooth, scraping sides as you go. Cover and refrigerate 1-2 hours. (I skipped the refrigeration and just strain out any lumps.)
  2. To fry crepes, heat a skillet over medium high heat. Be sure to choose one that holds heat well that you can hold comfortably with one hand. Cast iron is great for this. (I have a special non-stick crepe pan.) Pour in about ½ teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes. Cover cooked crepes with foil to keep warm.
  3. For the Lemon Ricotta filling, whip all listed ingredients together in food processor until smooth.
  4. To serve, fill warm crepes with filling and roll or fold together. Top with powdered sugar, if desired.

Notes

*I used homemade ricotta cheese. It's easy to make. It's also more smooth and drier,than store bought ricotta, so you may need to add more milk.

Slightly adapted from Lauren's Latest new eCookbook, Everyday Ingredients Extraordinary Food

http://www.barbarabakes.com/2013/05/lemon-ricotta-crepes/




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Comments

    Leave a Comment:

    • says

      Hi Steve – the ricotta has a bit of a lumpy texture, but I assume a gritty texture would come from the sugar. Perhaps try blending the ricotta and the sugar together first before adding the liquids. You could also try using powdered sugar instead. If you’re up for it, homemade ricotta is so much nicer.

  1. says

    Barbara, these look amazing!! I love the combination of lemon and berries, and I bet they would be fantastic with crepes!

  2. says

    Your crepes look perfect! They are on the list of the recipes I want to make from Lauren’s cookbook – along with just about everything else!!