Lemon Ricotta Crepes with Fresh Berries

Servings

Makes 12-15 crepes.

Ingredients

For the Crepes:

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

For the Lemon Ricotta Filling:

• 8 ounces fresh ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Toppings:

• Fresh mixed berries (strawberries, blueberries, raspberries)
• Honey (optional)

Instructions

Make the Crepes:

1. In a medium bowl, whisk together flour, eggs, milk, sugar, and salt until smooth.
2. Add the melted butter and whisk to combine.
3. Let the batter rest for 30 minutes at room temperature.

Cook the Crepes:

1. Heat a small non-stick pan or crepe pan over medium heat.
2. Pour a small amount of the batter into the pan, just enough to cover the bottom.
3. Tilt the pan to evenly coat the surface with the batter.
4. Cook for 1-2 minutes until the edges start to curl and the surface is dry.
5. Loosen the crepe with a spatula and flip it over.
6. Cook for another minute, until lightly browned.

Prepare the Lemon Ricotta Filling:

1. In a medium bowl, combine ricotta cheese, lemon juice, sugar, egg yolk, and vanilla extract.
2. Whisk until smooth and set aside.

Assemble the Crepes:

1. Spread about 1 tablespoon of the lemon ricotta filling onto each crepe.
2. Top with fresh mixed berries.
3. Fold or roll the crepes to enclose the filling.
4. Serve immediately, drizzled with honey if desired.

Enjoy your delicious Lemon Ricotta Crepes with Fresh Berries!