Whipped Ricotta and Lemon Stuffed Crepes
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 raspberry sauce.
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.
Nutrition*
Serving: 2crepes (without sauce)Calories: 195kcalCarbohydrates: 20.3gProtein: 7.1gFat: 9.4gSaturated Fat: 5gCholesterol: 112mgSodium: 245mgPotassium: 87mgFiber: 0.6gSugar: 2.3gCalcium: 73mgIron: 2mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter