Lemon Ricotta Stuffed Crepes with Berry Compote
Delicate crepes filled with creamy lemon ricotta and topped with a sweet berry compote.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1/4 tsp salt
- 1 cup ricotta cheese
- 2 tbsp lemon zest
- 2 tbsp honey
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
- Whisk flour, eggs, milk, melted butter, and salt in a bowl until smooth.
- Heat a non-stick pan over medium heat. Pour 1/4 cup batter, swirl to coat the pan, and cook until edges lift (about 1-2 minutes). Flip and cook for another 30 seconds. Repeat.
- Mix ricotta, lemon zest, and honey in a bowl.
- Spread ricotta filling on each crepe, fold, and set aside.
- Cook berries, sugar, and lemon juice in a small saucepan over low heat until syrupy (5-7 minutes).
- Spoon compote over crepes and serve.
Notes
- Let the batter rest for 10 minutes for smoother crepes.
- Use room-temperature ricotta for easier mixing.
- Adjust sugar in compote based on berry sweetness.
Nutrition
- Serving Size: 1 crepe with filling and compote
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg