Delicate, citrus-kissed, and protein-packed, these Meyer Lemon and Ricotta Crepes are a perfect balance of indulgence and nutrition.
Each bite delivers creamy ricotta, naturally sweetened with honey, wrapped in tender homemade crepes.
High in protein and healthy fats, yet low in carbs, this recipe is quick to prep, satisfying, and ideal for breakfast, brunch, or a light dessert any day.
Lemon Ricotta Stuffed Crepes
Equipment
- 1 blender or food processor
- 1 mixing bowl
- 1 10-inch Skillet or Nonstick Pan
- 1 spatula
- 1 ladle
- Measuring Cups and Spoons
Ingredients
For the Filling:
- 2 cups part-skim ricotta cheese
- 2 tablespoons honey
- Zest and juice of 1 Meyer lemon
For the Crepes:
- 2 large eggs
- 1 cup milk
- ⅓ cup water
- 1 cup all-purpose flour
- 2 ½ tablespoons unsalted butter melted (plus extra for greasing pan)
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Drizzle of honey
- Meyer lemon zest
- Powdered sugar
Instructions
- Prepare the Creamy Ricotta Filling: In a medium mixing bowl, combine 2 cups of part-skim ricotta, 2 tablespoons of honey, and the zest and juice of one Meyer lemon. Use a hand mixer or a sturdy whisk to beat the mixture until it becomes smooth, airy, and slightly fluffy. This process not only blends the flavors but also gives the filling a light texture that spreads easily inside the crepes. Once the filling is ready, cover the bowl with plastic wrap and refrigerate until you are ready to assemble the crepes. Chilling the filling also helps it firm up slightly, making it easier to work with.
- Blend the Crepe Batter: Place all crepe ingredients — eggs, milk, water, flour, melted butter, and vanilla extract — into a blender. Blend on high speed for about 30–45 seconds until the mixture is silky-smooth with no lumps of flour. Scrape down the sides if needed and blend again briefly to ensure everything is fully incorporated. A smooth batter is essential for creating thin, delicate crepes. After blending, transfer the batter into a bowl, cover it, and refrigerate for at least 1 hour. This resting time allows the flour to fully hydrate, relaxes the gluten, and results in crepes that are tender rather than rubbery. You may refrigerate the batter for up to 48 hours if preparing in advance.
- Heat and Prepare the Pan: When ready to cook, place a 10-inch nonstick skillet over medium-low heat. Allow it to preheat for 2–3 minutes. Add a small pat of butter to the pan and swirl it around until melted, coating the bottom and edges. The butter prevents sticking while also adding flavor and creating golden-brown edges on the crepes. If you see the butter sizzling aggressively or browning too quickly, lower the heat slightly — gentle, steady heat is best for thin crepes.
- Cook the First Side of the Crepe: Give the chilled batter a quick whisk to redistribute any settled flour. Use a ladle to pour about ¼ cup of batter into the center of the hot pan. Immediately lift the pan off the burner and tilt it in a circular motion, swirling the batter evenly across the bottom into a thin, round layer. Return the pan to the heat and cook for about 1–2 minutes, or until the edges begin to lift slightly and the top surface looks set but still moist. The bottom should appear lightly golden with small brown spots.
- Flip and Finish Cooking: Using a thin spatula, gently loosen the edges of the crepe, then flip it carefully. Cook the second side for another 1–2 minutes, until it develops a light golden color. Crepes are delicate, so flip with confidence but handle gently. Transfer the finished crepe onto a plate lined with parchment paper or a clean kitchen towel to prevent sticking. Continue cooking the remaining batter, greasing the pan with a small dab of butter between each crepe to maintain consistent results. This recipe should yield about 8 crepes.
- Assemble the Stuffed Crepes: Once all the crepes are cooked, lay one crepe flat on a plate or work surface. Spoon about 3–4 tablespoons of the chilled ricotta filling down the center or slightly off to one side, depending on your preferred rolling style. Gently roll the crepe into a cylinder, fold it into a half-moon, or shape it into quarters — any style works as long as the filling stays tucked inside. Repeat with the remaining crepes until all are filled.
- Add the Finishing Touches: Arrange the filled crepes neatly on a serving platter or individual plates. For garnish, drizzle each crepe lightly with honey, dust with powdered sugar if desired, and sprinkle fresh Meyer lemon zest over the top for a burst of bright aroma. Serve immediately while the crepes are warm, soft, and fragrant.
- Serve and Enjoy: These crepes are best enjoyed fresh and warm, either as a refreshing breakfast, a weekend brunch centerpiece, or a light yet indulgent dessert. Pair with fresh berries, a side of yogurt, or a hot cup of tea or coffee for a complete experience.
Notes
- This recipe makes about 8 thin crepes and serves 4 people generously.
- The batter benefits from at least 1 hour of chilling to relax the gluten, which ensures tender crepes.
- Use Meyer lemons for a sweeter, floral flavor, but regular lemons can be substituted if needed.
- Part-skim ricotta keeps the filling light yet creamy, while honey adds natural sweetness without refined sugar.
- Crepes can be made in advance and reheated, making this dish meal-prep friendly for busy mornings.
Chef’s Secrets for Perfect Crepes
The secret to beautifully tender crepes lies in the batter consistency and resting time.
A smooth, lump-free batter should be the texture of light cream, which ensures that it spreads thinly across the pan.
Resting the batter in the refrigerator allows the flour to fully hydrate, resulting in crepes that are soft rather than chewy.
When cooking, always use medium-low heat—too hot, and the crepes will brown before cooking through; too low, and they may become rubbery.
A lightly greased nonstick skillet is essential, as it prevents sticking while also giving the crepes a subtle golden edge.
Finally, don’t worry if your first crepe isn’t perfect—think of it as a “test crepe” to season the pan and adjust the heat.
Serving Suggestions for Any Occasion
These Meyer Lemon and Ricotta Crepes are versatile enough to shine at breakfast, brunch, or dessert.
For a fresh morning meal, pair them with a side of mixed berries, a drizzle of honey, and a hot cup of coffee or green tea.
At brunch, they make a wonderful centerpiece alongside savory dishes such as smoked salmon, quiche, or a light salad.
If serving as dessert, elevate them with a dollop of whipped cream, a sprinkle of toasted almonds, or even a drizzle of dark chocolate for a more decadent touch.
They are light yet filling, making them a crowd-pleasing dish that suits both casual family mornings and elegant gatherings.
Storage Tips for Maximum Freshness
Crepes and filling can be prepared ahead of time for convenience.
Store cooked crepes stacked between sheets of parchment paper, wrapped tightly in plastic wrap or a resealable bag, and refrigerate for up to 3 days.
To reheat, simply warm them in a nonstick pan over low heat for a few seconds per side, or microwave briefly.
The ricotta filling should be kept in an airtight container in the refrigerator for up to 2 days.
Assembled crepes are best enjoyed fresh, but they can be stored for 1 day if covered tightly—though the filling may soften the crepes slightly.
For longer storage, cooked crepes (without filling) can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I make the crepe batter ahead of time?
Yes! The crepe batter can be blended and refrigerated for up to 48 hours.
In fact, resting overnight enhances the texture, giving you softer and more pliable crepes the next day. Just be sure to whisk the batter before cooking to redistribute any settled flour.
2. Can I use regular lemons instead of Meyer lemons?
Absolutely. Regular lemons work well and provide a sharper citrus flavor.
Since Meyer lemons are naturally sweeter and less tart, you may want to adjust the honey slightly if substituting. Taste the filling before chilling to balance sweetness and acidity.
3. How do I keep crepes from tearing?
Crepes may tear if the pan is too hot, the batter is too thin, or they are flipped too early.
Make sure the batter has rested, use medium-low heat, and wait until the edges lift slightly before flipping. A thin spatula designed for crepes also helps.
4. Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend designed for baking.
Ensure the batter is well-blended and smooth, and follow the same cooking process. The crepes may be slightly more delicate, but they will still turn out delicious.
5. What are the best toppings besides honey and sugar?
This recipe is very flexible. Try topping the crepes with fresh berries, sliced bananas, or stewed fruit for a naturally sweet option.
For a richer variation, drizzle with chocolate sauce, spread with fruit preserves, or add toasted nuts for crunch. Each variation brings a new flavor profile without overpowering the lemon and ricotta filling.
