Description
These Honey Ricotta Crepes feature delicate, lemon-scented crepes filled with a creamy honey-whipped ricotta and topped with fresh fruit. They’re elegant yet easy, making them perfect for a special breakfast or weekend brunch.
Ingredients
- ¼ cup granulated sugar
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- Zest of 1 lemon
- 3 large eggs
- ⅔ cup whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1½ cups ricotta cheese (preferably full-fat)
- 1½ tablespoons honey
- Zest of ½ lemon
- ½ teaspoon vanilla extract (for ricotta)
- 1 cup strawberries, finely sliced (optional)
- Other fresh fruit of choice (optional)
Instructions
- In a blender, combine sugar, flour, salt, lemon zest, eggs, milk, cream, and vanilla. Blend until smooth.
- Transfer to a bowl, cover, and chill for at least 30 minutes.
- Heat an 8-inch nonstick skillet over low heat and lightly grease. Pour in ¼ cup of batter, swirl to coat the pan, and cook for 1–2 minutes. Flip and cook for another 30 seconds to 1 minute. Repeat with remaining batter.
- In a clean blender, combine ricotta, honey, lemon zest, and vanilla extract. Blend until smooth and fluffy.
- Let crepes cool slightly, then spread each with whipped ricotta and top with fruit. Fold or roll and serve immediately.
Notes
- Add cinnamon or cardamom to the batter for extra flavor.
- Swap strawberries for raspberries, blueberries, or mango.
- Use part-skim ricotta and reduce cream for a lighter version.
- Top with extra honey or berry compote for a fancier finish.
- Store unfilled crepes in the fridge for up to 1 day.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 crepe with filling
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg
