Easy Lemon Ricotta Crepes
I am, by all accounts, a savory brunch person.
Maybe someone can explain this phenomenon to me, because my sweet tooth is out of control, yet I very rarely order or make sweet brunch food. Maybe I avoid it subconsciously, because I know I’ll end up falling asleep right after I eat it (can someone say sugar crash?). Maybe it’s because I really appreciate a perfectly-cooked egg, especially when it’s oozing down a mountain of mashed avocado or smoked salmon and hollandaise. Or, maybe I just appreciate it when someone ELSE is responsible for perfectly cooking that egg for me. I don’t know.
Some days though, I do get a hankering for something sweet that only the french toasts, pancakes, oats, and pastries of the world can satisfy. And some days, I truly can’t make up my mind. For those days, the brunch solution is clear:
Crepes are SO versatile and surprisingly pretty easy to make. Crepe batter only requires four ingredients and takes about a minute to cook, and then you can fill up your crepes with literally anything you want. Canadian bacon, eggs, gouda? Swoon. Fresh berries and mascarpone? Drool. Both? You evil genius you, let’s be friends.
Crepes are also a relatively quick way to fit in a “fancy” homemade brunch! The batter whips up in two minutes in a blender and can either be made on the spot, or ahead of time and left in the fridge overnight.
This month’s Recipe Redux challenge was, in the spirit of giving our brains a break from math during tax season, to create a recipe using seven ingredients or less. I wanted to create something that felt luxurious and decadent, yet was relatively healthy and simple. I tend to go for more complicated and involved recipes when I cook, so it was quite refreshing to take a break from that. It also reminded me that you don’t need a ton of ingredients to develop a lot of flavor!
These lemon ricotta crepes are perfect for the coming of Spring: light, fresh, and ever-so-slightly sweet. The high-protein filling will fill you up, but the light flavor and texture won’t leave you feeling sleepy or heavy. The batter is also made with whole wheat pastry flour, which is a great, healthier alternative to white flour. Basically, it’s a perfect balance for the bruncher with a sweet tooth who doesn’t want to indulge too much! (*girl with raised-hand emoji*)
- 1 cup whole wheat pastry flour
- 3/4 cup milk
- 3/4 cup water
- 1 extra large egg
- Unsalted butter or oil for pan, if desired or if pan is not non-stick
- 1 1/2 cups whole milk ricotta
- 1 lemon (zest of whole lemon, juice of half)
- 1 tbs. pure maple syrup (plus extra for serving)
- Combine batter ingredients in a blender and pulse until smooth. Set batter aside while you prepare the filling, or refrigerate for up to 48 hours.
- Combine ricotta and maple syrup.
- Zest the whole lemon first into the cheese mixture, then cut the lemon in half and add the juice of one half. Stir to combine.
- Set aside in refrigerator while you cook the crepes.
- Heat a large skillet over medium heat. If using butter or oil, add about 1/2 tsp, or just enough to coat. Refresh the skillet with a fresh coat as needed, or every 2-3 crepes.
- Add about 1/8 cup of batter to the pan and immediately swirl the pan to spread the batter into a large, thin, circle. Cook for about 30 seconds, then flip carefully and cook for another 30 seconds on the other side.
- After each crepe is done, place it on a flat surface to cool. I put them in a stack on a cutting board, which I used as my prep surface.
- When crepes are done, fill each with about a tablespoon of the ricotta mixture and fold or roll.
- Serve with an extra drizzle of maple syrup, and garnish with mint if desired.