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Fresh Lemon Ricotta Stuffed Crepes with Berries

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Light, tangy ricotta with lemon zest stuffed in tender crepes and topped with fresh berries, perfect for a quick and elegant brunch.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 2 large eggs
  • 1 cup whole milk (240ml)
  • 2 tablespoons unsalted butter, melted (28g), plus extra for cooking
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 1 cup fresh ricotta cheese (250g)
  • Zest of 1 large lemon
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract (optional)
  • 1 cup mixed fresh berries (blueberries, raspberries, strawberries)
  • 1 tablespoon powdered sugar
  • Fresh mint leaves (optional)

Instructions

  1. Make the crepe batter: In a medium bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs with milk and melted butter. Gradually add the wet ingredients to the dry, whisking until smooth and free of lumps. Let the batter rest for at least 15 minutes.
  2. Prepare the lemon ricotta filling: In a separate bowl, combine ricotta cheese with lemon zest, honey, and vanilla extract (if using). Stir gently until creamy and well blended. Adjust sweetness or lemon zest to taste.
  3. Cook the crepes: Heat a non-stick skillet over medium heat and lightly butter it. Pour about 1/4 cup (60ml) of batter into the pan, swirling quickly to cover the surface in a thin, even layer. Cook for 1-2 minutes until edges lift and bottom is golden. Flip carefully and cook for another 30 seconds to 1 minute. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter, adding butter as needed.
  4. Assemble the crepes: Lay one crepe flat, spoon about 2 tablespoons of lemon ricotta filling down the center, then fold the crepe over the filling (triangle or rolled style). Repeat with all crepes.
  5. Add berries and finish: Top the stuffed crepes with a generous handful of mixed fresh berries. Dust lightly with powdered sugar and garnish with fresh mint leaves if desired.
  6. Serve immediately: Best enjoyed fresh but can be kept warm in a low oven (200°F/95°C) for up to 20 minutes without drying out.

Notes

Let the batter rest for at least 15 minutes to relax gluten and ensure tender crepes. Use medium heat to avoid burning. Lightly butter the pan and wipe with a paper towel between crepes. If batter is too thick after resting, add a splash of milk. Use fresh, dry berries to prevent soggy crepes. Ricotta can be drained if watery to avoid sogginess.

Nutrition

Keywords: lemon ricotta crepes, stuffed crepes, fresh berries, brunch recipe, easy crepes, lemon zest, ricotta filling

Find it online: https://junomeals.com/fresh-lemon-ricotta-stuffed-crepes-with-berries-easy-homemade-recipe/