Description
Delightful Lemon Ricotta Breakfast Crepes with a light and fluffy texture and zesty lemon flavor, perfect for brunch or family breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup milk
- 1 cup ricotta cheese
- 2 tablespoons sugar
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Butter for cooking
- Powdered sugar for dusting
Instructions
- In a mixing bowl, combine the flour, eggs, milk, ricotta cheese, sugar, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined. Let the batter rest for about 15 minutes.
- Heat a non-stick skillet over medium heat and add a small amount of butter to coat the pan.
- Pour about 1/4 cup of batter into the skillet, swirling it around to form a thin layer. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute.
- Stack the cooked crepes on a plate. Fill them with the ricotta mixture, fold them, or roll them up. Serve warm with powdered sugar and lemon glaze.
Notes
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over low heat or microwave for about 20 seconds.
- For longer storage, freeze crepes with parchment paper in between for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Lemon Ricotta, Breakfast, Crepes, Brunch, Easy Recipe