Lemon Ricotta Crepes with Caramelized Pineapple and Coconut Flakes

Servings

4-6 crepes

Ingredients

For the crepes:

• 1 1/2 cups all-purpose flour
• 3 large eggs
• 1 1/2 cups milk
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted

For the lemon ricotta filling:

• 8 ounces ricotta cheese
• 1 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Toppings:

• Caramelized pineapple (see below for recipe)
• Toasted coconut flakes
• Fresh mint leaves, chopped

Instructions

Make the crepes:

1. In a medium bowl, whisk together flour, eggs, milk, sugar, and salt.
2. Add the melted butter and whisk until smooth.
3. Let the batter rest for 30 minutes at room temperature.
4. Heat a small non-stick pan over medium heat.
5. Pour 1/4 cup of batter into the pan and tilt to evenly coat the bottom.
6. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
7. Loosen with a spatula and flip.
8. Cook for an additional 1 minute.

Make the lemon ricotta filling:

1. In a medium bowl, whisk together ricotta cheese, granulated sugar, egg yolks, lemon zest, and lemon juice.
2. Set aside until ready to fill crepes.

Caramelize pineapple:

1. Heat a small non-stick pan over medium heat.
2. Add 1 tablespoon of unsalted butter.
3. Cook for 2-3 minutes on each side, until the pineapple is caramelized and golden brown.

Assembly

1. Fill a cooked crepe with a spoonful of lemon ricotta mixture.
2. Top with caramelized pineapple slices.
3. Sprinkle toasted coconut flakes over the top.
4. Garnish with chopped fresh mint leaves, if desired.
5. Serve immediately and enjoy!