Saturday, August 25, 2012

Lemon Ricotta Crepes

This recipe will be a totally new experience for me . . .
I've never made crepes before!

The Captain and I are thrilled that our lemon and
lime trees are vigorously producing fruit!  I'm
especially excited about a new citrus tree putting
out fruit . . . the seeds came from some
delicious little lemons from a friend's yard.

You guessed it . . . I'm on the lookout for recipes
using lemons and limes!!


  • 1 1/2  cups  whole milk
  • large eggs
  • 1  cup  all-purpose flour, spooned and leveled
  • 3  tablespoons  unsalted butter, melted, plus more for the skillet
  • 1/4  teaspoon  kosher salt
  • 1/2  teaspoon  finely grated lemon zest plus 2 teaspoons lemon juice, plus 1 thinly sliced lemon
  • 1/2  cup  plus 1 tablespoon sugar
  • 1  cup  ricotta
  • 1  tablespoon  honey, plus more for serving


  1. In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
  2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes; let cool.
  3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
  4. In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.
Source:  Real Simple
By Charlyne Mattox , April, 2012

Photo Credit: José Picayo


Goddess said...

This sounds absolutely MARVELOUS! I am so going to try it!

Gina Alfani said...

Let me know how it works out for you!

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