Print

Lemon Ricotta Stuffed Crepes: 5 Irresistible Tips

lemon ricotta stuffed crepes
Print Recipe

Delicate crepes filled with a creamy lemon ricotta mixture, perfect for a light breakfast or dessert.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 1/4 cups milk
  • 1/4 teaspoon salt
  • 1 tablespoon melted butter
  • 1 cup ricotta cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Whisk flour, eggs, milk, salt, and melted butter in a bowl until smooth.
  2. Heat a non-stick pan over medium heat and pour 1/4 cup batter, swirling to coat the pan.
  3. Cook for 1-2 minutes per side until lightly golden. Repeat with remaining batter.
  4. Mix ricotta, powdered sugar, lemon zest, lemon juice, and vanilla in a bowl.
  5. Spread 2 tablespoons of filling onto each crepe and fold or roll.
  6. Serve warm, dusted with powdered sugar if desired.

Notes

  • Let the batter rest for 10 minutes for smoother crepes.
  • Use full-fat ricotta for a creamier texture.
  • Adjust lemon zest to taste.

Nutrition

Find it online: https://bibodo.com/lemon-ricotta-stuffed-crepes-recipe/