Lemon Ricotta Crepes with Strawberries

Lemon Ricotta Crepes with Strawberries

Crepes are one of those amazing little things that feels like a very decadent treat.  Did you know that many recipes for crepes don’t even ask for salt?  It’s true, and in this version they are filled with a delicious ricotta filling and topped with strawberries.

I am a breakfast kind of girl.  I eat breakfast every single day, and on the weekends I love making a “treat” breakfast for the family.  I make things like pancakes, waffles, cinnamon rolls, monkey bread, and all those other terrible-for-your yummies.  Unfortunately I still haven’t mastered a great pancake, but these crepes make a pretty good replacement.  One of my favorite things about crepes is you can make them ahead and freeze them, which makes them a great weekday option too.  In this recipe I used Alton Brown’s Crepes as a base and went from there.

Lemon Ricotta Crepes with Strawberries

Lemon Ricotta Crepes with Strawberries

The filling and topping are super simple – just stir the ingredients together.  The batter just gets blended, so that’s a cinch, too.  Cooking the crepes is not difficult, but you might have to try once or twice to get it just right.  Don’t get discouraged if you flop a few; you will get the hang of it.  Here are some general tips that I stick with when I make crepes:

  1. I use a 10″ nonstick skillet and it is the perfect size for me.
  2. I use a thin, flexible spatula and I think it helps me get under the crepe to flip it.
  3. Make sure to preheat your pan. If the pan isn’t hot enough, the batter won’t spread right.

And that is all I have for you.  Be sure to let me know if you have any questions or comments.

Lemon Ricotta Crepes with Strawberries

 

Lemon Ricotta Crepes with Strawberries
Print

Lemon Ricotta Crepes with Strawberries

SODIUM COUNT: 120.5 mg per serving, 602.6 mg in the entire recipe YIELD: 5 servings (3 crepes, each filled with 1 ½ tablespoons ricotta filling, and topped with 1/3 cup strawberry topping)

Ingredients

Crepes:

  • 2 large eggs
  • 3/4 cup milk
  • 1 cup flour
  • 1/2 cup water
  • 3 Tbsp unsalted butter (melted)
  • 2 1/2 Tbsp sugar
  • 1 tsp vanilla extract

Lemon Ricotta Filling:

  • 1 1/2 cups part-skim ricotta cheese
  • 1/4 tsp vanilla extract
  • 3 Tbsp powdered sugar
  • Zest from 1/2 lemon

Strawberry Topping:

  • 1 pint strawberries, sliced (or berries of your choice)
  • 1 tsp lemon juice
  • 1 Tbsp powdered sugar

Instructions

Crepes:

  1. Put all of the crepe ingredients together in a blender and pulse 5-10 times or until mixed. Place in a bowl in the refrigerator for 2 hours (or overnight). This allows the bubbles to work their way out, which reduces the likelihood that the crepes will tear while cooking.
  2. While the batter is chilling, prepare the lemon ricotta filling and strawberry topping.
  3. When the batter is ready, heat a 10” nonstick skillet over medium-low heat. Coat the skillet with cooking spray as needed while cooking the crepes.
  4. To make the crepes, add about 1 ounce of batter (roughly 2 tablespoons) to the pan. Working quickly, swirl the pan so that the batter spreads evenly.*
  5. Cook for about 2 minutes, or until set.** Then flip the crepe and cook for another 30-60 seconds on the other side. Continue until all the crepes are cooked.

Lemon Ricotta Filling:

  1. Stir together all ingredients. Refrigerate until ready to use. Will keep in the refrigerator for a few days.

Strawberry Topping:

  1. Stir together all ingredients. Refrigerate until ready to use. Will keep in the refrigerator for a few days.

To Assemble:

  1. Lay a crepe flat on a plate. Fill the crepe with about 1 ½ tablespoons ricotta filling. Either fold the crepe in quarters or roll. Repeat for each crepe.
  2. Serve three crepes topped with about 1/3 cup strawberry topping.

Recipe Notes

NUTRITIONAL INFORMATION Yield: 5 servings – 3 crepes, each filled with 1.5 tablespoons ricotta filling, all topped with 1/3 cup strawberry topping.
Sodium: 120.5 mg, Calories: 367.8, Total Fat: 14.8 g, Saturated Fat: 8.7 g, Cholesterol: 140.1 mg, Carbohydrates: 44.3 g, Fiber: 2.2 g, Sugar: 17.5 g, Protein: 12.9 g.

*Note that if your pan is not hot enough, the batter will not spread evenly.  The goal is the swirl the batter to the edges of the 10” skillet.

**Make sure the crepe is set before you flip it or it will not go well.

Once the crepes are cooked, you can store them in the refrigerator for several days or the freezer for a couple months. Store with waxed paper between the crepes. To reheat, thaw completely and warm in a skillet over low heat or in the microwave, wrapped in a damp paper towel.

owel.

Published by

Kathy

I love tinkering in the kitchen. I am incapable of seeing a recipe and making it as-is. This tendency to tweak recipes has come in handy in adapting our family favorites to be low sodium-friendly.

Leave a Reply

Your email address will not be published. Required fields are marked *