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Light and Fluffy Lemon Ricotta Crepes

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These light and fluffy lemon ricotta crepes combine fresh lemon zest with creamy ricotta for a tender, airy texture perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or gluten-free blend for GF option)
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk (or almond milk for dairy-free)
  • ½ cup (120g) ricotta cheese, whole milk recommended
  • 2 tablespoons granulated sugar
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Butter or oil, for the pan
  • Optional for serving: fresh lemon juice or powdered sugar to dust
  • Optional toppings: fresh berries, maple syrup, whipped cream, or yogurt

Instructions

  1. In a medium bowl, whisk together the flour, sugar, and salt until well combined.
  2. In another bowl, beat the eggs thoroughly, then add the milk, ricotta cheese, lemon zest, and vanilla extract. Mix until the ricotta is mostly smooth.
  3. Slowly pour the wet ingredients into the dry, whisking continuously to create a smooth batter. Blend or strain if lumps remain.
  4. Cover the bowl with plastic wrap and let the batter rest at room temperature for 15-20 minutes.
  5. Heat a non-stick crepe pan over medium heat. Add a small pat of butter and swirl to coat the surface evenly.
  6. Pour about ¼ cup (60ml) of batter into the center of the pan, tilting and swirling to spread thinly and evenly.
  7. Cook for 1 to 2 minutes until edges lift easily and the bottom is light golden brown.
  8. Flip the crepe gently with a spatula and cook for another 30 seconds to 1 minute on the other side.
  9. Transfer the cooked crepe to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, adding butter as needed.
  10. Serve warm with powdered sugar, fresh lemon juice, and desired toppings like berries or maple syrup.

Notes

Resting the batter for 15-20 minutes is key for tender crepes. Use medium heat to avoid burning. If batter is too thick after resting, thin with a splash of milk; if too thin, add a teaspoon of flour. Use a thin, flexible spatula to flip gently. Crepes can be stored in the refrigerator for up to 2 days or frozen for up to 2 months.

Nutrition

Keywords: lemon ricotta crepes, light crepes, fluffy crepes, breakfast crepes, easy crepe recipe, homemade crepes, brunch ideas, gluten-free crepes, dairy-free crepes

Find it online: https://twinkletaste.com/light-and-fluffy-lemon-ricotta-crepes-recipe-easy-homemade-breakfast-ideas/