Fluffy Lemon Ricotta Crepes
Light, fluffy crepes made with ricotta cheese and fresh lemon zest, perfect for an elegant and easy breakfast topped with fresh berries and powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 3 large eggs (room temperature)
- 1 cup (240ml) whole milk
- 1/2 cup (120g) ricotta cheese
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 1/4 teaspoon salt
- Butter or neutral oil for the pan
- 1 cup mixed fresh berries (blueberries, raspberries, strawberries)
- Powdered sugar for dusting (optional)
- Fresh lemon juice (a light squeeze over the berries)
- Maple syrup or honey (optional)
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1/4 teaspoon salt, and the zest of 1 lemon.
- In another bowl, beat 3 large eggs, then add 1 cup whole milk, 1/2 cup ricotta cheese, and 1 teaspoon vanilla extract. Whisk until mostly smooth.
- Slowly pour the dry ingredients into the wet, whisking continuously to avoid lumps. The batter should be thin but creamy. Add milk by tablespoon if too thick. Let batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Add a small pat of butter or brush with oil, then wipe off excess.
- Pour about 1/4 cup batter into the pan and swirl to cover thinly and evenly. Cook 1-2 minutes until edges set and bottom is light golden brown.
- Use a thin spatula to gently flip and cook the other side for 30-45 seconds.
- Place cooked crepes on a warm plate and cover loosely with foil to keep warm while finishing the batch.
- Serve stacked crepes topped with fresh berries, dusted with powdered sugar, and a squeeze of lemon juice or drizzle of maple syrup if desired.
Notes
Let the batter rest for 10 minutes to hydrate the flour and improve tenderness. Use moderate heat to avoid burning. The first crepe is a tester and may be discarded or eaten as a snack. For dairy-free, substitute ricotta with thick coconut yogurt and milk with almond or oat milk. For gluten-free, use almond or oat flour but expect a more delicate batter.
Nutrition
- Serving Size: About 2 crepes
- Calories: 275
- Sugar: 7
- Sodium: 180
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 10
Keywords: lemon ricotta crepes, fluffy crepes, easy breakfast, elegant brunch, crepe recipe, ricotta cheese, lemon zest, fresh berries