Crepes with Lemon Ricotta: A Delightfully Light and Slightly Ridiculous Breakfast

Serves: 2 (6 pancakes)

Crepes, those elegant and thin pancakes that make you feel like a culinary artiste, have graced our breakfast tables for centuries. Today, we’re taking them to a whole new level of fancy with a touch of lemony goodness and a dollop of self-mockery.

Enter the stage: Crepes with Lemon Ricotta, not your average pancakes—these thin, crispy delights are surprisingly low in carbs.

As you pour the velvety batter onto the sizzling pan, the kitchen fills with the tantalizing aroma of lemon zest. The sizzling batter and occasional flip of the crepes set the stage for your culinary performance. And now, the grand finale—the assembly! Each delicate crepe embraces a luscious ricotta filling, creating a harmonious dance of flavors in your mouth.

Take that first blissful bite, and you’ll feel like you’ve just won a Michelin star for your kitchen prowess. Don’t be surprised if you start hearing applause in your head! So, whether it’s a lazy Sunday morning or a whimsical weekday treat, these Lemon Ricotta Crepes will always steal the spotlight at your breakfast show. Embrace the artistry, savor the flavors, and cherish the laughter that comes with each delightful bite.

Now, it’s time to put on your apron and dive into this ridiculously delightful recipe! Your taste buds and inner culinary artiste will thank you for this delectable adventure!

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Serves: 2 (6 pancakes)

Ingredients

Batter

  • 40 g (1.41ounces) all purpose flour
  • a pinch of salt
  • 1-2 tsp lemon zest (because zest is the zest!)
  • 2 eggs
  • 2 egg yolks (because it takes two yolks to tango)
  • 180 ml (6 fluid ounces) milk (semi-skimmed or full fat, you choose your moo juice)
  • 2 tsp melted (unsalted) butter (for that melty goodness)

Lemon ricotta topping

  • 220 g (7.7 ounces) ricotta cheese
  • 2 tbsp sugar (because life needs a little sweetness)
  • zest of 1 or 2 lemons (zesty and tangy, just like your jokes)
  • 2 tsp lemon juice (a squeeze of citric brilliance)
  • 60 ml (2 fluid ounces) cold whipping cream (for that cloud-like fluffiness)

Instructions

  • 1)

    Whisk the flour, salt, lemon zest, and eggs together. Give them a good mix, like a jazz band in your bowl. Smooth and harmonious. Once you’ve achieved the perfect rhythm, add the milk and melted butter. Keep whisking until all the ingredients have a jam session of their own. Ah, sweet culinary jazz!

  • 2)

    Now, cover the bowl with plastic wrap and send it to the fridge, like a foodie retreat for the batter. It deserves a vacation while you prepare the lemon ricotta topping.

  • 3)

    Take your ricotta cheese, sugar, lemon zest, and lemon juice, and mix them together. Get that tangy, creamy party started! In a separate bowl, whip the cold whipping cream until it reaches soft peaks. Don’t be shy, whip it like you mean it. But remember, no whipped cream should be wasted—perform the ultimate test by flipping the bowl over your head. If there’s no whipped cream on your face, you’re good to go!

  • 4)

    Gently fold the whipped cream into the ricotta mixture. It’s like a dance between clouds and cheese. Such grace, much wow.

  • 5)

    Time to heat things up! Melt 1 teaspoon of butter in a small/medium pan over medium heat. We’re talking pancakes here, not Olympic torches, so let it sizzle for a few minutes. Take a ladle of crepe batter and pour it into the pan. Now, give your wrist a workout and tilt the pan to spread the batter thinly. We’re aiming for crepe perfection, people!

  • 6)

    Let the crepe cook until the edges turn golden brown. It’s like waiting for your pancakes to get their tan on. Be patient, dear chef. Flip the crepe like a pro using a spatula (or two if you’re feeling extra fancy). Cook it for a couple more minutes, and voila! Your first masterpiece is complete. Repeat the process until you’ve used up all the batter. In our case, six crepes were just right. You can double or triple the fun if you’re cooking for more adventurous souls.

Assembly

  • 1)

    Roll up your warm and delicate crepes like a burrito that wants to be eaten. Sprinkle some lemon juice, sugar, and lemon zest on top. It’s like seasoning with sunshine and laughter. Now, get ready for the pièce de résistance—a generous spoonful of the lemon whipped cream ricotta mix. Let it fall gracefully to the side, like a snowflake on a winter’s day. Add a sprinkle of extra sugar and lemon zest because, hey, we’re not counting calories today!

  • 2)

    Take a moment to admire your creation, and then, my friend, it’s time to indulge. Take a bite, savor the flavors, and revel in the fact that you made something truly extraordinary. Bravo!

Conclusion

So there you have it, dear readers—a recipe that combines the lightness of crepes, the tanginess of lemon, and the whimsy of your culinary adventures. These Crepes with Lemon Ricotta are a breakfast treat that will have you laughing at the stove and delighting in every bite. So go forth, be brave, and remember, if your crepes turn out too crispy or just plain weird, it’s okay to add more flour. After all, nothing wrong is going to happen—trust me.

Bon appétit!

 

 

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