Lemon Ricotta Crepes with Honey and Pistachios

Servings: 8-10 Crepes

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup whole milk
• 1/4 cup lemon juice
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Filling:
  • 8 ounces ricotta cheese
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 egg yolk
• Toppings:
  • Honey
  • Crushed pistachios

Instructions:

Crepes:

1. In a medium bowl, whisk together flour and eggs.
2. Add milk, melted butter, sugar, and vanilla extract; whisk until smooth.
3. Rest the batter for 30 minutes in the refrigerator.
4. Heat a small non-stick pan over medium heat. Pour about 1/4 cup of batter into the pan, tilting to evenly coat the bottom.
5. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining batter.

Filling:

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

Assembly:

1. Spoon about 1-2 tablespoons of the ricotta mixture onto one half of each crepe.
2. Fold the other half over the filling to form a half-moon shape.
3. Drizzle with honey and sprinkle crushed pistachios on top.

Note:

You can also add fresh berries or lemon zest to the filling for added flavor and texture. Enjoy!