Lemon Crepes With Sweetened Ricotta

The great news about this recipe is that the batter can be made up to one day ahead of time. The even better news: the crepes taste tenderer the longer the batter sits. Which means making them ahead actually improves their flavor. You can do most of the other recipe prep ahead of time, too, including slicing the lemon, making the lemon syrup, and whipping up the lemon-honey ricotta. Just be sure to store each component in the refrigerator tightly covered in plastic wrap. So when it comes time for dessert, all you have to worry about is cooking up the crepes themselves.

Photo by José Picayo

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Rating

★ ★ ★ ★ ★

Serves 6
Hands-On Time 20 min
Total Time 1 hr 30 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 380 calories
- Fat 18 g
- Sat Fat 10 g
- Cholesterol 187 mg
- Sodium 188 mg
- Protein 13 g
- Carbohydrate 43 g
- Sugar 25 g
- Fiber 1 g
- Iron 2 mg
- Calcium 181 mg
April 2012

The great news about this recipe is that the batter can be made up to one day ahead of time. The even better news: the crepes taste tenderer the longer the batter sits. Which means making them ahead actually improves their flavor. You can do most of the other recipe prep ahead of time, too, including slicing the lemon, making the lemon syrup, and whipping up the lemon-honey ricotta. Just be sure to store each component in the refrigerator tightly covered in plastic wrap. So when it comes time for dessert, all you have to worry about is cooking up the crepes themselves.

Ingredients

1½ cups whole milk
4 large eggs
1 cup all-purpose flour, spooned and leveled
3 tablespoons unsalted butter, melted, plus more for the skillet
¼ teaspoon kosher salt
½ teaspoon finely grated lemon zest plus 2 teaspoons lemon juice, plus 1 thinly sliced lemon
½ cup plus 1 tablespoon sugar
1 cup ricotta
1 tablespoon honey, plus more for serving

Directions

In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
Meanwhile, in a medium saucepan, boil ½ cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes; let cool.
Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.