Meyer Lemon and Ricotta Stuffed Crepes
User Reviews
5
Meyer Lemon and Ricotta Stuffed Crepes
Description
This recipe makes tender crepes from a batter of eggs, milk, water, flour, butter, and vanilla. Blended smooth and rested in the refrigerator, the crepes cook quickly to a lightly golden color, yielding delicate wraps. The filling blends part-skim ricotta cheese with honey and the zest and juice of a Meyer lemon to create a light, fluffy, and mildly sweet filling with citrus brightness.
After filling, the crepes are rolled and arranged on a platter, then garnished with a dusting of powdered sugar, additional lemon zest, and a honey drizzle. The Meyer lemon’s distinct mild sweetness and aroma distinguish this stuffed crepe from other citrus flavors.
Making about eight crepes, the batter benefits from resting to improve texture and handling. This recipe is suitable for a special breakfast or dessert and is best served immediately to enjoy the crepes' tender texture.
Ingredients
filling
- 2 cups ricotta cheese part skim
- 2 tablespoons honey
- 1 Meyer lemon zested and juiced
crepes
- 2 large egg
- 1 cup milk
- ⅓ cup water
- 1 cup all-purpose flour
- 2 ½ tablespoons unsalted butter plus more for coating the pan, melted
- 1 teaspoon vanilla extract
garnish
- honey drizzle
- Meyer lemon zest
- powdered sugar optional
Instructions
- Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use.
- Crepes: Place all crepe ingredients into the well of a blender and blend until completely smooth. Refrigerate for at least 1 hour and up to 48 hours.
- Melt a small pad of butter onto a 10” skillet over medium-low heat.
- Ladle ¼ cup of batter into skillet and swirl skillet to evenly coat bottom with a thin layer.
- Cook crepe for about 2 minutes or until the crepe begins to set, but the top still looks wet. Flip and continue to cook for an additional 1 to 2 minutes until golden brown.
- Transfer crepe to a plate and repeat until all the crepes have been made.
- To serve: Fill each crepe with 3 to 4 tablespoons of the ricotta filling and gently roll up. Place filled crepes onto a platter, dust with powdered sugar (if using), drizzle with honey and finish with lemon zest. Serve immediately.
Notes
- This recipe yields approximately 8 crepes, suitable for serving about 4 people.
- Refrigerate the batter from 1 hour up to 48 hours for improved crepe texture.
- Use part-skim ricotta for a lighter filling while maintaining creaminess.
- Serve crepes freshly made to preserve their tender structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 169mg | 56% |
| Sodium | 223mg | 9% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 943IU | 19% |
| Calcium | 424mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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