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    Home > Blog > Holiday > Holiday Breakfast Recipes > Meyer Lemon and Ricotta Stuffed Crepes

    Meyer Lemon and Ricotta Stuffed Crepes

    by Teri Lyn Fisher · Published: Feb 5, 2018 · Modified: Sep 24, 2021

    Jump to Recipe

    Meyer lemon and ricotta stuffed crepes on a plate. Happy Monday! We have a new breakfast / brunch / dessert recipe for you. We have not done a sweet breakfast recipe for you in a while so here we are. We love using meyer lemons when they are in season, and making these yummy crepes with ricotta is so good. They are actually pretty easy to make once you get the hang of it. I love how the meyer lemon makes everything feel so fresh. We smothered ours with honey and powdered sugar and some zest. Get the recipe details below!
    ♥ Teri
    A close up of meyer lemon and ricotta stuffed crepes on a plate.

    Meyer lemon and ricotta stuffed crepe with a bite cut off with a fork..

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    Meyer lemon and ricotta stuffed crepes on a plate.

    Meyer Lemon and Ricotta Stuffed Crepes

    5 from 11 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Chill Time: 1 hour hr
    Servings: 4

      INGREDIENTS  

    filling

    • 2 cups part skim ricotta
    • 2 tablespoons honey
    • 1 Meyer lemon, zested and juiced

    crepes

    • 2 large eggs
    • 1 cup milk
    • ⅓ cup water
    • 1 cup all purpose flour
    • 2 ½ tablespoons unsalted butter, melted plus more for coating the pan
    • 1 teaspoon vanilla extract

    garnish

    • drizzle honey
    • Meyer lemon zest
    • powdered sugar, optional

      INSTRUCTIONS  

    • Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use.
    • Crepes: Place all crepe ingredients into the well of a blender and blend until completely smooth. Refrigerate for at least 1 hour and up to 48 hours.
    • Melt a small pad of butter onto a 10” skillet over medium-low heat.
    • Ladle ¼ cup of batter into skillet and swirl skillet to evenly coat bottom with a thin layer.
    • Cook crepe for about 2 minutes or until the crepe begins to set, but the top still looks wet. Flip and continue to cook for an additional 1 to 2 minutes until golden brown.
    • Transfer crepe to a plate and repeat until all the crepes have been made.
    • To serve: Fill each crepe with 3 to 4 tablespoons of the ricotta filling and gently roll up. Place filled crepes onto a platter, dust with powdered sugar (if using), drizzle with honey and finish with lemon zest. Serve immediately.

      NOTES  

    • *Makes 8 Crepes
    Calories: 459kcal Carbohydrates: 42g Protein: 23g Fat: 22g Saturated Fat: 13g Cholesterol: 169mg Sodium: 223mg Potassium: 307mg Fiber: 1g Sugar: 12g Vitamin A: 943IU Calcium: 424mg Iron: 2mg

    February 5, 2018 / 6 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Pull Apart Pigs in a Blanket
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    Reader Interactions

    February 5, 2018 / 6 Comments

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    1. DeAnna

      December 27, 2020 at 8:16 am

      Can I make the crepes ahead of time & store in a refrigerator over night?

      Reply
      • Jenny Park

        December 27, 2020 at 8:45 am

        Yes!

        Reply
    2. Shanell Lavery

      March 30, 2018 at 6:05 pm

      These look amazing! Does the filling keep well overnight?

      Reply
      • Jenny Park

        March 31, 2018 at 12:30 pm

        Unstuffed, yes!

        Reply
    3. Jessica

      February 08, 2018 at 6:33 pm

      Crepes have been on my cooking bucket list for a while, might be time to give them a try. These look fantastic!
      https://www.slackergirlfitness.com/

      Reply
    4. Debbie Spivey

      February 06, 2018 at 5:38 am

      Oh, my goodness, gracious! These look amazing!

      Reply

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