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Lemon Ricotta Crepes With Strawberry Compote

2023-02-20 - Written by: Isabella B. LaPierre

Breakfast Brunch Dessert French cuisine

Lemon Ricotta Crepes With Strawberry Compote

Delicate crepes filled with a tangy lemon ricotta mixture and topped with a sweet strawberry compote.

Lemon Ricotta Crepes With Strawberry Compote

Servings:

12 crepes, 4 servings

Ingredients:

For the Crepes:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Salt to taste

For the Lemon Ricotta Filling:

  • 8 ounces ricotta cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract

For the Strawberry Compote:

  • 1 pint fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey

Instructions:

Make the Crepes:

  1. In a medium bowl, whisk together flour, eggs, milk, sugar, melted butter, vanilla extract, and salt.
  2. Let the batter rest for at least 30 minutes in the refrigerator.
  3. Heat a small non-stick pan over medium heat.
  4. Pour about 2 tablespoons of the batter into the pan and tilt to evenly coat the bottom.
  5. Cook for 1-2 minutes or until the edges start to curl, then flip and cook for another minute.

Make the Lemon Ricotta Filling:

  1. In a large bowl, beat the ricotta cheese with an electric mixer until smooth.
  2. Add lemon juice, granulated sugar, salt, egg, confectioners' sugar, and vanilla extract; mix well to combine.
  3. Chill the filling in the refrigerator for at least 30 minutes.

Make the Strawberry Compote:

  1. In a small saucepan, combine sliced strawberries, granulated sugar, and honey.
  2. Cook over medium heat, stirring occasionally, until the mixture is heated through and the strawberries release their juice.
  3. Remove from heat and let cool to room temperature.

Assemble the Crepes:

  1. Spoon about 2 tablespoons of the chilled lemon ricotta filling onto the center of each crepe.
  2. Fold the crepe in half over the filling, then fold it in half again to form a triangle or roll up the crepe tightly.
  3. Serve warm with strawberry compote spooned over the top.

Note: You can make the crepes ahead of time and store them in an airtight container for up to 2 days. The lemon ricotta filling and strawberry compote can be made ahead of time as well, but refrigerate or freeze them separately until ready to use.