Ingredients

The following ingredients have 8 Servings
  • 2 cups part skim ricotta
  • 2 tablespoons honey
  • 1 Meyer lemon, zested and juiced
  • 2 large eggs
  • 1 cup milk
  • ⅓ cup water
  • 1 cup all purpose flour
  • 2 ½ tablespoons unsalted butter, melted (plus more for coating the pan)
  • 1 teaspoon vanilla extract
  • drizzle honey
  • Meyer lemon zest
  • powdered sugar, optional

Instruction

  • Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use.
  • Crepes: Place all crepe ingredients into the well of a blender and blend until completely smooth. Refrigerate for at least 1 hour and up to 48 hours.
  • Melt a small pad of butter onto a 10” skillet over medium-low heat.
  • Ladle ¼ cup of batter into skillet and swirl skillet to evenly coat bottom with a thin layer.
  • Cook crepe for about 2 minutes or until the crepe begins to set, but the top still looks wet. Flip and continue to cook for an additional 1 to 2 minutes until golden brown.
  • Transfer crepe to a plate and repeat until all the crepes have been made.
  • To serve: Fill each crepe with 3 to 4 tablespoons of the ricotta filling and gently roll up. Place filled crepes onto a platter, dust with powdered sugar (if using), drizzle with honey and finish with lemon zest. Serve immediately.