Ricotta and honey crepes
Ricotta and honey crepes are light, fluffy pancakes filled with a creamy mixture of ricotta, lemon zest, honey, and cinnamon. Perfect for breakfast or dessert, they are made by preparing a simple batter and cooking in a skillet.
Cook time 32 min
Prep time 17 min
Ingredients:
3/4 cup ricotta cheese2 tbsp lemon zest
2 tbsp honey
1 tsp cinnamon
3/4 cup all-purpose white wheat flour
3/4 cup milk (1% fat)
1 egg
1 short spray cooking spray oil
Ricotta and honey crepes are a delightful and elegant dish perfect for breakfast, brunch, or dessert. These crepes are light and fluffy, filled with a creamy ricotta mixture and sweetened with honey, making them a delicious treat for any occasion.
Instructions:
- In a medium bowl, mix the ricotta cheese, lemon zest, honey, and cinnamon until well combined.
- Set the filling aside while you prepare the crepe batter.
- In a separate mixing bowl, whisk together the flour, milk, and egg until smooth and free of lumps.
- Let the batter rest for about 10 minutes. This will help the gluten relax and make the crepes more tender.
- Heat a non-stick skillet or crepe pan over medium heat and lightly coat with a short spray of cooking spray oil.
- Pour about 1/4 cup of the batter into the pan and quickly swirl the pan to spread the batter evenly into a thin layer.
- Cook for about 1-2 minutes until the edges start to lift and the bottom is a light golden brown.
- Use a spatula to carefully flip the crepe and cook for an additional 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, making sure to re-spray the pan with cooking spray as needed.
- Spoon a generous amount of the ricotta mixture onto one-half of each crepe.
- Fold the crepe in half over the filling, and then fold in half again to form a triangle.
- Repeat with the remaining crepes and filling.
- Arrange the filled crepes on a serving plate.
- Optionally, drizzle with additional honey and sprinkle with extra lemon zest for garnish.
- Serve immediately while warm and enjoy your delightful Ricotta and Honey Crepes!
Enjoy the delicate balance of flavors in these ricotta and honey crepes, a dish that combines creamy ricotta, zesty lemon, and sweet honey. Perfect for a special breakfast or a delightful dessert, these crepes are sure to impress.
Ricotta and honey crepes FAQ:
Cook each crepe for about 1-2 minutes on the first side until the edges start to lift and the bottom is a light golden brown. Flip and cook for an additional 1-2 minutes on the other side.
A non-stick skillet or a dedicated crepe pan around 10 inches in diameter works well for cooking crepes, allowing for easy flipping and even cooking.
Yes, you can make the crepes ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave before assembling.
You can substitute ricotta cheese with cottage cheese, cream cheese, or mascarpone. Just blend them to achieve a similar creamy consistency.
Crepes are done when the edges start to lift and the underside is lightly golden brown. The surface should also look dry with no wet batter.
Cooking Tips:
- Ensure the batter is smooth by whisking it thoroughly. This will help avoid any lumps and result in perfectly thin and even crepes.
- Letting the batter rest for at least 30 minutes before cooking can help improve the texture of the crepes.
- Use medium heat when cooking the crepes. Too high a temperature can cause them to burn before they are fully cooked.
- A non-stick pan can be very helpful to prevent the crepes from sticking and to make flipping them easier.
- Be patient and do not overfill the pan with batter. Tilt and swirl the pan to spread the batter evenly and create thin crepes.
- Keep the cooked crepes warm by stacking them on a plate and covering them with aluminum foil until all the batter is used.
Nutrition Facts
4 ServingsCalories 200kcal
Protein 11g
Carbohydrates 27g
Fiber 1.11g
Sugar 7g
Fat 6g
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