Ingredients
For the Crepe Batter
- 1½ cups all-purpose flour
- 2 large eggs
- 1¾ cups whole milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Lemon Ricotta Filling
- 1½ cups whole milk ricotta cheese
- 4 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For Serving
- Powdered sugar
- Fresh strawberries
- Fresh blueberries
- Whipped cream
- Lemon zest
- Lemon slices
- Lemon sauce (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the eggs, milk, melted butter, and vanilla. Whisk until smooth.
- Let the batter rest for 20 minutes.
- In another bowl, beat together the ricotta, cream cheese, powdered sugar, lemon zest, lemon juice, vanilla, and salt until creamy.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour about ¼ cup batter into the skillet, swirling immediately to form a thin layer.
- Cook for 1½ to 2 minutes until lightly golden, then flip and cook for another 30 to 45 seconds.
- Repeat with the remaining batter.
- Spread about 3 tablespoons of lemon ricotta filling onto each crepe.
- Fold or roll the crepes and place them on serving plates.
- Dust with powdered sugar and garnish with fresh berries, whipped cream, lemon zest, and optional lemon sauce.
- Serve immediately.
Notes
- Resting the batter creates softer, more tender crepes.
- Use full-fat ricotta for the creamiest filling.
- Blend the batter for an ultra-smooth texture if desired.
- Lightly butter the skillet between batches to prevent sticking.
- The batter and filling can both be made up to one day ahead.
- Fresh lemon zest provides the brightest flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian