Crepes with Whipped Lemon Ricotta


You know those moments when you’re trying so hard to be a good girl and eat only the good stuff, but then you have a bad day and all you can think about is chocolate and ice cream and all those delicious, slutty, tempting foods??

Well this is my answer for meeting in the middle, kind of . . .  well its fruity and there is no chocolate! Good enough.

Crepes with Whipped Lemon Ricotta


Crepe Batter:

1/3 cup all purpose flour
pinch of salt
1/4 teaspoon lemon zest, finely chopped
2 whole eggs
1 egg yolk
3/4 cup whole milk
1 teaspoon clarified butter, melted (plus more for cooking)

Whipped Lemon Ricotta Topping:
1/2 cup whole milk ricotta cheese
1 tablespoon powdered sugar
3/4 teaspoon lemon juice
zest of 1 lemon
1/4 cup cold heavy cream


Lemon zest & wedges
powdered sugar


Crepe Batter:

Whisk the flour, salt, and lemon zest in a medium bowl. Add the eggs and egg yolk and whisk until smooth. Slowly pour in the milk, whisking continuously until all of the ingredients have been incorporated. Whisk in the melted clarified butter.

Cover the bowl with plastic wrap and rest the batter in the refrigerator for at least 30 minutes (or alternatively, overnight or up to 48 hours in advance of when you are preparing the dish).

Prepare the Whipped Lemon Ricotta Topping (see below).

Heat clarified butter in a small non-stick pan over medium heat. Once butter begins to sizzle just slightly, add a small ladle of crepe batter. Working quickly, tilt the pan repeatedly to swirl the batter and create as thin a layer as possible. Allow crepe to cook until edges just begin to turn golden brown (roughly 2-3 minutes)–adjusting the heat if necessary. Using a small offset spatula and your hands, flip the crepe. Cook briefly on the other side until golden brown.

As you work, place the crepes between layers of parchment paper on a small baking sheet and keep warm in a 200 degree Fahrenheit oven.

Whipped Ricotta Topping:

Combine the ricotta, zest, lemon juice, and powdered sugar in the bowl of a mini food processor. Process for 10 to 15 seconds until smooth. Set aside.
In a separate bowl, whip the cream until it reaches soft peaks. Fold the whipped cream and ricotta mixture together. Set aside.


Dust each warm crepe layer with powdered sugar and sprinkle lightly with lemon juice. Roll loosely. Top with a dollop of whipped lemon ricotta. Garnish with additional zest and powdered sugar, as desired.

Serve with lemon wedges.



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