Walnut crepes with honeyed ricotta
Indulge in delectable walnut crepes filled with creamy honeyed ricotta. This elegant recipe combines the nutty flavor of walnuts with the richness of ricotta cheese sweetened with honey, creating a perfect balance for breakfast or dessert. Easy to make and simply irresistible!
- 02 Jun 2024
- Cook time 25 min
- Prep time 45 min
- 4 Servings
- 8 Ingredients
Walnut crepes with honeyed ricotta are a delightful treat that combine the earthy flavor of walnuts with the creamy texture of ricotta cheese, enriched with sweet honey. This recipe is perfect for brunch, dessert, or even a unique breakfast option. Simple to make and incredibly delicious, these crepes promise to impress your family and friends.
Ingredients:
Instructions:
- Place the walnuts in a food processor and pulse until finely ground. Make sure they resemble a coarse flour.
- In a large mixing bowl, combine the ground walnuts, all-purpose flour, and sugar.
- In a separate bowl, whisk together the eggs and 1 tablespoon of the olive oil until well combined.
- Gradually add the egg mixture to the dry ingredients, stirring to combine.
- Slowly pour in the milk while continuously whisking until the batter is smooth and free of lumps.
- Let the crepe batter rest for about 15-20 minutes at room temperature. This allows the flour to fully absorb the liquid and the gluten to relax, giving you tender crepes.
- Heat a non-stick skillet or crepe pan over medium heat and lightly brush with a little of the remaining olive oil.
- Pour about 1/4 cup of the batter into the center of the pan and tilt the pan in a circular motion to spread the batter evenly into a thin layer.
- Cook for about 1-2 minutes or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1 minute.
- Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter, stacking the cooked crepes with a piece of parchment paper between each to prevent sticking.
- In a medium bowl, combine the ricotta cheese and honey. Mix until smooth and well blended.
- Spread a generous spoonful of the honeyed ricotta mixture onto each crepe.
- Fold the crepe in half, then in half again to form a triangle, or roll them up if preferred.
- Serve the walnut crepes warm or at room temperature. Optionally, drizzle with additional honey or sprinkle with some crushed walnuts for garnish.
Tips:
- Toast the walnuts gently before using them to enhance their flavor and give the crepes a deeper, nuttier taste.
- To avoid lumps, gradually mix the flour into the wet mixture when making the crepe batter.
- Let the crepe batter rest for at least 15-30 minutes before cooking to ensure a smoother texture.
- Use a non-stick skillet or crepe pan to make flipping the crepes easier and to prevent them from sticking.
- Serve the crepes warm with a light drizzle of extra honey and a few crushed walnuts on top for an added touch of flair and texture.
Walnut crepes with honeyed ricotta are a decadent yet easy-to-make dish that can elevate any meal. With their rich flavors and delightful textures, these crepes are sure to become a favorite. Don't hesitate to experiment with different toppings or fillings to make this recipe truly your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 2.43g | 6% |
| Sugar 22g | 22% |
| Fat | |
| Fat 33g | 41% |
| Saturated 7g | 23% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 160mg | 28% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.82ug | 34% |
| Vitamin C 0.47mg | 1% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 1.38ug | 1% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.52mg | 0% |
| Iron, Fe 1.98mg | 18% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 350mg | 10% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 2.54mg | 23% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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