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Home / Desserts / Blueberry Lemon Ricotta Crepes

Blueberry Lemon Ricotta Crepes


2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup ricotta cheese
1 egg, beaten
1/3 cup powdered sugar
Finely grated zest of 1 lemon
2 teaspoons lemon juice
1/2 cup fresh blueberries
2 to 3 teaspoons melted butter
1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon

Preparation method

Crepes: In a blender, blend 2 eggs with milk. Add the flour, 2 tablespoons melted butter, and 2 tablespoons sugar, salt, and vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.To cook, heat a lightly buttered 7″ or 8″ crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.Heat oven to 350°. Butter a 9×13-inch baking dish or spray with cooking spray.

In a bowl, gently combine the ricotta with the beaten egg, powdered sugar, lemon zest and juice. Fold in blueberries. Spoon about 2 tablespoons of the cheese mixture on a crepe; roll up gently, burrito style, tucking ends in to keep the filling from leaking. Arrange the filled crepes in the prepared baking dish; brush with butter, sprinkle with cinnamon sugar, and bake for 20 minutes.

Recipe terms for this post:

lemon ricotta crepes blueberry crepes recipe ricotta

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