These whipped ricotta and lemon stuffed crepes will transport you to Paris and make you want to throw away all your pancake recipes. Light-as-air thin pancakes are stuffed with creamy, lemony ricotta and topped with a foolproof (two-ingredient) raspberry sauce.
I love a good pancake. I mean you can't possibly be human if you don't like pancakes, right? But sometimes Sunday mornings call for a bit of fancy. A "look what I made" kind of morning that earns you serious bragging rights. Well, enter these whipped ricotta and lemon crepes. They look fancy, taste fancy, and I fancy you to try them right now!
Have you ever whipped ricotta before? Well here's your chance to get your frustrations out. Nah, all kidding aside, whipping the ricotta just makes it creamier, lighter, and oh-so fluffy. Ok, now are you sold?
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Ingredients
Crepes use a lot of the same ingredients as your go-to pancake recipe minus the baking soda or baking powder. Most are pantry ingredients except the filling. So plan ahead and you can be having these whipped ricotta and lemon stuffed crepes for your next Sunday brunch.
- Eggs: Large eggs.
- Milk: Whole, 1% or 2% milk. I would avoid skim milk, as it will alter the taste and feel.
- Butter: Melted and then cooled slightly. Gives the crepes more flavor.
- Flour: All purpose flour.
- Salt: Kosher or fine sea salt will add flavor.
- Lemon: Will use the juice and zest.
- Ricotta: You can use whole milk or low-fat ricotta.
- Sugar: I used powdered sugar because it easily blends into the ricotta without being gritty.
- Raspberry jam: With or without seeds.
- Raspberries: Fresh is best.
See recipe card for quantities.
Instructions for the crepe batter
Making crepes is easier than you think. This step-by-step process will guide you in becoming a crepe-making pro.
Heat a skillet or crepe pan on medium heat. Butter the pan. The butter will sizzle. Pour ¼ cup of the crepe batter into the middle of the pan.
Immediately after you pour the batter, use your hand to lift and tilt the pan, swirling the batter in a circular motion until it coats the pan.
Cook the crepes for 45-50 seconds on one side. It should be lightly golden brown on one side. Use a spatula to help you gather the top of the crepe, then using your hands, pick up one side of the crepe.
With your hands on the crepe, gently flip it so the cooked side is now up. Continue cooking the crepe for another 20-30 seconds. This side will cook more quickly! Remove the cooked crepe to a plate, and repeat the process with the rest of the batter.
Helpful hint: You can separate the cooked crepes on parchment paper if you wish, but I find that it's not necessary. They won't stick together. Cover the cooked crepes with a paper towel or clean dishcloth while you prepare the remaining crepes to avoid them drying out.
Stuffing the crepes
Now for the super easy and fun part! There are countless ways to fold a crepe. Here I included 3 common methods which are a breeze to prepare. Whichever you choose, have the best-looking side facing down to start. Have the prepared whipped ricotta and lemon filling ready to go. You will use about 2 tablespoon of filling for each crepe.
- Triangles: This one is my personal favorite (like in the pictures). They make the fanciest presentation. Lay your crepe on a clean surface. Spread the filling evenly over the crepe with a spatula. Fold the crepe in half, and then in half again. That's it!
- Burrito style: This is basically a rolled up crepe. Spread your filling evenly over the crepe. Fold the upper and bottom sides into the middle, then roll it up from left to right.
- Basic fold-over: This is the easiest method! Again spread your filling evenly all over the crepe. Fold in half. Voila!
Variations
Don't quite like all the ingredients? Want to put a different spin on these? Try these fun ideas and make it your own!
- Orange: You can use orange juice and zest in place of the lemon.
- Spices: Try adding a touch of cinnamon or ginger to the filling.
- Vanilla: Add a ¼ teaspoon of vanilla extract to the batter or the filling to bump up the sweetness.
- Cream cheese: Don't like ricotta? You can whip up cream cheese the same way and then add all the other ingredients.
- Greek yogurt: Top with your favorite Greek yogurt.
- Top with maple syrup or lemon curd instead of the raspberry sauce.
- Swap out other berries and jam for the raspberries. Blueberries and strawberries pair well with lemon.
Equipment
You don't need any specialized equipment, any 8-inch non-stick skillet will do. Crepe pans do make this recipe a breeze because of the low edges, but they are not necessary.
I used this crepe pan from de Buyer, and I love it.
How to serve crepes
Crepes are best served right away. You can serve them warm or at room temperature. While you make the batter, you can keep your crepes warm in a 200° oven until you are ready to serve.
Cooked crepes can also be stored in the refrigerator if wrapped well in foil or plastic for 2-3 days. To reheat, you can gently place the crepes in a skillet with a touch of butter and reheat for 20-30 seconds.
Top Tip
Don't worry about getting a perfect round crepe. Crepes can be rustic, and still look and taste delicious. Adjusting the heat as you go will ensure the batter evenly coats the pan.
FAQ
Crepes are basically very thin pancakes. They are made without baking soda or baking powder so they do not rise. Because of this, they are perfect for stuffing with both sweet and savory fillings.
This will happen if you try to flip them too early. Wait until they are no longer wet, and you begin to see some light color on the bottom. Also, if your crepe batter has too much liquid, it will spread too thin, making it difficult to flip. The batter should be the consistency of heavy cream.
Related
Looking for other recipes with lemon and ricotta? Try these:
📖Recipe
Whipped Ricotta and Lemon Stuffed Crepes
Equipment
- 8 or 9 inch skillet or crepe pan
- blender
Ingredients
Crepe Batter
- 2 large eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- 2 tablespoon unsalted butter, melted and slightly cooled
- ¼ teaspoon kosher or sea salt
- additional butter for coating the pan
Lemon Ricotta Filling
- 8 oz ricotta cheese
- 2 tablespoon powdered (confectioner's sugar)
- 1 tablespoon freshly squeezed lemon juice
- zest of 1 lemon
Raspberry Sauce
- ½ cup raspberry jam or spread
- ¼ cup fresh raspberries
Instructions
Make the Filling
- In a blender or food processor, add the ricotta, powdered sugar, lemon juice, and lemon zest. Pulse until light and creamy, about 15-20 seconds. Alternatively, you can use a whisk and mix all the ingredients in a bowl. Set aside.8 oz ricotta cheese, 1 tablespoon freshly squeezed lemon juice, zest of 1 lemon, 2 tablespoon powdered (confectioner's sugar)
Make the Crepes
- Preheat the oven to 200° F (this is only necessary if you want to keep your crepes warm while you make the batter). Place the eggs, milk, flour, melted butter, and salt in a blender and mix on high until no lumps remain. The batter should be the consistency of heavy cream. Set aside for 30 minutes in the refrigerator so the batter can rest. (You can skip this part if you are short on time).2 large eggs, ¾ cup milk, ¾ cup all-purpose flour, 2 tablespoon unsalted butter, melted and slightly cooled, ¼ teaspoon kosher or sea salt
- Heat a skillet or crepe pan on medium heat. Lightly coat the pan with butter. Pour ¼ cup of the batter into the center of the skillet. With your other hand, immediately swirl the pan in a circular motion until the batter evenly coats the pan.
- Cook the crepes for about 45-50 seconds on one side. Use a spatula to gently lift the top of the crepe, then proceed by using your fingers to gently lift the crepe and flip to cook the other side. Cook until very lightly browned. About 2 minutes in total.
- Remove the crepe to a plate, and continue the process with the remaining batter, lightly coating the pan with butter each time. Adjust the heat as needed, you may find that medium-low works well depending on your stove.
Foolproof Raspberry Sauce
- In a small microwaveable bowl, add the raspberry jam. Heat for 20-30 seconds, until the jam is melted. Remove and then add the raspberries to coat. Immediately pour the sauce and a few raspberries over the crepes. (Feel free to add more jam and raspberries if you like a saucy top!)½ cup raspberry jam or spread, ¼ cup fresh raspberries
Assembling the Crepes
- Lay out the crepes on a clean surface. Spread about 2 tablespoon of filling in the center of the crepes. Roll the crepes into the desired shape (triangle, fold-over, or burrito style). Serve immediately with the raspberry sauce.
Did you make this recipe? Let me know!