Crepes with Lemon Ricotta Cream

Ever since I made the eggplant and mushroom crepes the other week, Rick and I have been talking about making dessert crepes. I’m a sucker for lemon, and we had ricotta in the fridge. It seems natural our first dessert crepes were filled with lemon ricotta cream.

The only difference in the savory and sweet crepe batters was the addition of vanilla. Instead of rolling the crepes, I folded them like burritos or blinis. (I did some research on blintzes and blinis…we’re going to cook the Russian version of crepes eventually, oh yes!).

The lemon ricotta cream was very simple: the juice and zest of one lemon, a little vanilla and honey for sweetness instead of sugar. You may notice a little confectioner’s sugar in the photo. The crepes soaked the sugar up very quickly. I got to the point where I didn’t want to add any more. I didn’t bother with the second group, although I guess I could have dusted the plate with confectioner’s sugar and then put the crepes on top of them, now that I think of it.

I used some mint for the garnish and regret not adding any chopped mint to the filling. The combination of lemon, mint and honey was delicious. You can bet there will be mint the next time we make crepes with lemon ricotta cream!

Crepes with Lemon Ricotta Cream

An easy dessert crepe that's just sweet enough. Makes about 10 crepes with a 9" crepe pan.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Dessert

Cuisine: French

Servings: 10

Author: LydiaF

Ingredients

For the crepes

• 1 cup flour
• 2 teaspoons sugar
• pinch salt
• 1 cup milk
• 1/2 cup water
• 1 teaspoon vanilla
• 2 teaspoons butter melted
• 2 eggs

For the lemon ricotta cream

• 1 15 ounce container ricotta
• juice and zest of one lemon
• 1 teaspoon vanilla
• 2 tablespoons honey
• pinch salt

Instructions

For the crepes

• Mix the dry ingredients in a small bowl and stir to combine.
• Whisk the wet ingredients together in a medium mixing bowl (or a blender)
• Add the dry ingredients and whisk together until smooth.
• Place in the fridge for an hour, up to two days.
• After the standing, stir to re-mix the crepe batter.
• Grease a 9" crepe pan and place over medium-high heat.
• Add 1/4 cup crepe batter to the pan and immediately rotate the pan to cover the bottom with batter.
• Cook for about a minute, then flip to cook the other side.
• (It doesn't take long to figure out exactly how much batter works best and to get the timing down for cooking. Reduce the heat if the crepe browns too quickly. The batter makes plenty crepes, don't fret if one tears or gets too brown on one side).
• Set the cooked crepe aside and repeat until all the crepes are cooked.
• Fill with lemon ricotta cream and drizzle with honey before serving.

For the lemon ricotta cream

• Stir the ricotta, lemon juice, lemon zest, honey, salt and vanilla in a medium mixing bowl until well blended. Taste and adjust with more honey or lemon as desired.
• Cover and store in the fridge until ready to fill the crepes.

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Looking for more crepe ideas? Be sure to check out the Fruity Crepes from Sandra at The Foodie Affair. I love all the fresh fruit she used!