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!!

Ingredients

• 1 1/2  cups  whole milk
• 4  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

Directions

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

Key Lime Cupcakes

Cake mix and ready-to-spread frosting make prep super easy.

Topping

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups whipping cream
1/4 cup Key lime or regular lime juice
4 drops green food color
1 1/2 cups powdered sugar


Cupcakes

48 regular-size paper baking cups
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box


Frosting

1 container Betty Crocker® Whipped fluffy white frosting
1 tablespoon Key lime or regular lime juice
1/2 teaspoon grated Key lime or regular lime peel



1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.



This recipe comes from Betty Crocker.com . . .