Set batter aside while you prepare the filling, or refrigerate for up to 48 hours. January 4, 2016 by Erica Lea 7 Comments. You can do most of the other recipe prep ahead of time, too, including slicing the lemon, making the lemon syrup, and whipping up the lemon-honey ricotta. Info. And some days, I truly can’t make up my mind. The high-protein filling will fill you up, but the light flavor and texture won’t leave you feeling sleepy or heavy. To make the crepe batter, add the ingredients into your blender and blend until smooth. No Ratings Yet. In Brittany there are different types of crêpes. ⁣ Desserts Holiday Ideas International Recipes. They are just as easy! (*girl with raised-hand emoji*). The high-protein filling will fill you up, but the light flavor and texture won’t leave you feeling sleepy or heavy. With almost three decades behind him, he continues to create culinary masterpieces for the home chef! Breakfast, Dessert, Food, Recipes | March 21, 2016 | By Sarah Kenner. Welcome to The Hungry Musician. Carefully turn the crepe over and cook for an additional minute. Stir to combine. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. These lemon ricotta crepes are perfect for an early Spring breakfast: light, fresh, and ever-so-slightly sweet. 2 hours. This allows the air bubbles to dissipate out of the batter, ensuring your crepes don’t tear or have air bubbles in them. Heat a non-stick skillet on the stove and spray with cooking spray. Combine batter ingredients in a blender and pulse until smooth. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day. I wanted to create something that felt luxurious and decadent, yet was relatively healthy and simple. This lightly sweet filling is perfect for brunch, breakfast or dessert. Real Simple may receive compensation when you click through and purchase from links contained on So when it comes time for dessert, all you have to worry about is cooking up the crepes themselves. Required fields are marked *. this link is to an external site that may or may not meet accessibility guidelines. Step 2: Cover the bowl with plastic wrap and rest the batter in the refrigerator for at least 30 minutes. Cook for about 30 seconds, then flip carefully and cook for another 30 seconds on the other side. You get a crisp, clean start. The amount of batter you pour or paddle into the pan will depend on the size of the pan so adjust accordingly. Set aside in refrigerator while you cook the crepes. Ladle about 1/2 cup batter into the heated prepared pan, swirling the batter around so it evenly coats the bottom of the pan. When crepes are done, fill each with about a tablespoon of the ricotta mixture and fold or roll. Presenting a new way to party together—virtually. Lemon Crepes with Whipped Ricotta. Lemon Ricotta Crepes with Strawberries 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) Refresh the skillet with a fresh coat as needed, or every 2-3 crepes. I have a passion for cooking creatively and a mission to make it easy and fulfilling for you. It is, but only for the gluten intolerant. Chef Bryan Woolley is America’s longest consecutive-running tv chef. Show me! Serve with an extra drizzle of maple syrup, and garnish with mint if desired. I am a twenty one year diagnosed Celiac on a gluten free diet because I would have died of malnutrition without it. The batter whips up in two minutes in a blender and can either be made on the spot, or ahead of time and left in the fridge overnight. Make these gluten free by using buckwheat flour instead of wheat flour. Combine the ricotta, zest, lemon juice, and the granulated sugar in the bowl of a mini food processor. Some people are eating and tweeting gluten free because they mistakenly think it is a healthier way of eating. Required fields are marked *. Ingredients. Or, maybe I just appreciate it when someone ELSE is responsible for perfectly cooking that egg for me. Dust with powdered sugar, serve and enjoy! Crepes with a Lemon Ricotta Filling. Place filled crepes onto a platter, dust with powdered sugar (if using), drizzle with honey and finish with lemon … Remove the crepe from the pan and set aside until your ready to fill them. A filling lunch for a fulfilling week. Food Blog Theme from NimbusPowered by WordPress. Cook until golden brown, 2 to 3 minutes. Which means making them ahead actually improves their flavor. Slide crepe out of skillet and repeat with remaining batter. These all-in-one recipes are wholesome, simple and affordable. Cook until underside of crepe is golden brown, 2 to 3 minutes, Step 4: Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.