Ricotta and honey crepes
Delight in the perfect balance of sweet and savory with our Ricotta and Honey Crepes. Fluffy crepes filled with creamy ricotta, zesty lemon, and a touch of honey, crowned with a hint of cinnamon. Quick and easy to prepare, this recipe is ideal for breakfast, brunch, or dessert. Try it today for a culinary treat that's both simple and indulgent!
- 16 May 2025
- Cook time 32 min
- Prep time 17 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.11g | 3% |
| Sugar 7g | 7% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.82g | 9% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 99ug | 11% |
| Choline 60mg | 11% |
| Vitamin B1 0.11mg | 10% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 0.05mg | 0% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 0.69ug | 1% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.76mg | 7% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 180mg | 5% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.22mg | 11% |
| Water | |
| Water 81g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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