Description
Delicious and tender crepes filled with creamy ricotta and fresh blueberries, brightened with lemon zest and juice.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk (dairy or unsweetened oat milk)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- Pinch of salt
- 1/2 cup whole-milk ricotta cheese
- 1 cup fresh blueberries
- Whitworths Icing Sugar for dusting
- Butter or oil for cooking
Instructions
- Make the batter. In a mixing bowl, whisk together the flour, eggs, milk, lemon zest, sugar, and salt until smooth.
- Rest the batter for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly coat with butter or oil.
- Cook the crepe by pouring in batter and swirling to cover the base, cooking for 1-2 minutes.
- Flip and cook the other side for about 1 minute. Transfer to a plate.
- Repeat with the remaining batter.
- Fill each crepe with ricotta and blueberries, drizzle with lemon juice, and dust with icing sugar.
Notes
For best results, follow the resting time for the batter and control the cooking temperature to avoid tearing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French