Monday, April 22, 2013

Lemon Ricotta Crepes

Funny how I've never made crepes before, and now I've made them a few times. They're really easy and you can fill them with anything. I made these for my Eggland's Best little breakfast. The lemon and ricotta were a lovely addition.

For these lemon crepes I used a gluten free recipe from a cookbook I blogged about here. I added in the lemon juice and zest. There are many GF recipes on the web if you'd like to search around otherwise I have a regular glutened recipe linked below or use the one posted with this recipe.

Lemon Ricotta Crepes
adapted from Real Simple

1 1/2 cups whole milk
4 large eggs
1 cup all-purpose flour, spooned and leveled
3 tablespoons unsalted butter, melted, plus more for the skillet
1/4 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest
2 teaspoons lemon juice

1 thinly sliced lemon
1/2 cup plus
1 tablespoon sugar

Filling ( make ahead of time so flavors can combine)
1 cup ricotta
1 tsp lemon zest
1 tsp lemon juice
1 tablespoon honey, plus more for serving

I have a wonderful glutened Crepes recipe here, you can add the lemon juice/zest to the batter. OR use this recipe posted above:
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 1/2 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 (8") 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, layer between wax paper pieces. 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.

The crepes will keep layered between wax papers in a large baggie for a few days in the fridge. Just warm up in the microwave and add filling.

my gluten free lemon crepes, layered between wax paper

roll them or fold them

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Barbara said...

Can you freeze the crepes?

Rachelle Shockey said...

Hi Barbara, I have not froze these but I looked it up and I guess you can freeze crepes!
"Place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months. If frozen, thaw in the refrigerator. Remove stack from the bag, and reheat in a microwave at HIGH for 15 seconds."

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