Description
Delightfully light and tender crepes filled with a creamy whipped ricotta and zesty lemon mixture, complemented by fresh raspberries and sweet raspberry jam. Perfect for a refreshing and elegant breakfast or brunch.
Ingredients
Crepe Batter
- 2 large eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- 2 tbsp unsalted butter, melted and slightly cooled
- ¼ tsp kosher or sea salt
- additional butter for coating the pan
Filling
- 8 oz ricotta cheese
- 2 tbsp powdered (confectioner’s) sugar
- 1 tbsp freshly squeezed lemon juice
- zest of 1 lemon
Toppings
- ½ cup raspberry jam or spread
- ¼ cup fresh raspberries
Instructions
- Make the Filling: In a blender or food processor, combine the ricotta cheese, powdered sugar, freshly squeezed lemon juice, and lemon zest. Pulse for about 15-20 seconds until the mixture is light and creamy. Alternatively, whisk all ingredients together in a bowl until smooth. Set the filling aside.
- Prepare the Crepe Batter: (Optional) Preheat your oven to 200° F if you wish to keep the crepes warm after cooking. In a blender, add eggs, milk, all-purpose flour, melted butter, and salt. Blend on high until the batter is smooth and free of lumps, resembling the consistency of heavy cream. Refrigerate the batter for 30 minutes to allow it to rest and improve texture; this step may be skipped if short on time.
- Cook the Crepes: Heat a skillet or crepe pan over medium heat. Lightly butter the surface to prevent sticking. Pour about ¼ cup of batter into the center of the pan, then immediately swirl the pan in a circular motion to spread the batter thinly and evenly.
- First Side Cooking: Let the crepe cook undisturbed for 45-50 seconds until the edges begin to lift and the bottom is lightly browned.
- Flip and Cook Second Side: Gently lift the crepe’s edge with a spatula, then carefully flip it using your fingers. Cook the second side for approximately 1 minute until lightly golden but tender. Total cooking time per crepe is about 2 minutes.
- Repeat: Remove the crepe to a plate and continue making crepes with the remaining batter, buttering the pan lightly before each. Adjust the heat as needed, reducing to medium-low if necessary for even cooking.
- Assemble Crepes: Spread a layer of raspberry jam over each crepe, add a dollop of the whipped ricotta and lemon filling, and garnish with fresh raspberries. Fold or roll the crepes and serve immediately, or keep warm in the low oven until ready to serve.
Notes
- Resting the batter for 30 minutes allows the flour to hydrate fully, resulting in more tender crepes.
- If you don’t have a blender, whisk the batter thoroughly until smooth to avoid lumps.
- Adjust cooking temperature to prevent burning or undercooking; every stove heats differently.
- For a dairy-free or lower-fat version, substitute ricotta with plant-based alternatives.
- Crepes can be kept warm in a 200° F oven on a baking sheet in a single layer.
- Use fresh lemons for the best lemon flavor in filling; bottled lemon juice may be less vibrant.
