Lemon Ricotta Stuffed Crepes
Tender crepes filled with a sweet, citrusy ricotta mixture, drizzled with honey and finished with fresh Meyer lemon zest. Quick to make, high in protein, and light enough for breakfast, brunch, or dessert.
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.
