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Meyer lemon and ricotta stuffed crepes on a plate.

Meyer Lemon and Ricotta Stuffed Crepes

Teri & Jenny
5 from 9 votes
Prep Time 15 mins
Cook Time 30 mins
Chill Time 1 hr
Servings 4
Calories 459 kcal

Ingredients
  

filling

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

crepes

  • 2 large eggs
  • 1 cup milk
  • 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: 459kcalCarbohydrates: 42gProtein: 23gFat: 22gSaturated Fat: 13gCholesterol: 169mgSodium: 223mgPotassium: 307mgFiber: 1gSugar: 12gVitamin A: 943IUCalcium: 424mgIron: 2mg
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