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Lemon Ricotta Crepes with Strawberries

Lemon Ricotta Crepes with Strawberries
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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

Scale

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.

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.

Find it online: https://www.sodiumoptional.com/lemon-ricotta-crepes/