Meyer Lemon and Ricotta Stuffed Crepes
Servings: 4
Calories: 459kcal
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
Nutrition
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