Lemon Ricotta Crepes with Honey and Pistachio Crunch

Servings

8-10 crepes

Ingredients

For the crepe batter:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup ricotta cheese

For the honey and pistachio topping:

• 2 tablespoons honey
• 1/4 cup chopped fresh pistachios
• 1/4 cup confectioners' sugar

Instructions

Make the crepe batter:

1. In a large mixing bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together eggs, milk, melted butter, lemon juice, and ricotta cheese.
3. Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.
4. Let the batter rest for at least 30 minutes to allow the flour to absorb.

Cook the crepes:

1. Heat a small non-stick pan or crepe pan over medium heat.
2. Pour a thin layer of batter into the pan, tilting to evenly coat the bottom.
3. Cook for 1-2 minutes on the first side or until the edges start to curl.
4. Loosen with a spatula and flip; cook for an additional minute.

Prepare the honey and pistachio topping:

1. In a small bowl, mix together honey, chopped pistachios, and confectioners' sugar.
2. Adjust the amount of honey to your desired level of sweetness.

Assemble the dish:

1. Serve crepes with the honey and pistachio mixture spooned on top.
2. Garnish with additional pistachios and lemon zest if desired.