A bed and breakfast in Austin Texas

Lemon Ricotta Crepes

We had a request from our Instagram page @adamshousebb for this recipe. This is a delicious Lemon Ricotta Crepe which was made by our weekend chef Megan Gross. A great option for a summer breakfast item. Enjoy!
Ingredients:
Crepe Batter
  • 1 cup cold milk
  • 2 large eggs
  • 2 tablespoons canola oil + more for frying
  • 1 cup all purpose flour
  • pinch of salt
  • 2 tablespoons sugar
  • Filling
  • 8 oz. ricotta cheese
  • zest of 1 lemon
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 – 4 tablespoons milk
Berry Topping
1 1/2 cup frozen berries, cleaned, de-stemmed , and de-thawed
4 tablespoons granulated sugar
1/2 cup fresh berries* (optional, for garnish)
4 sprigs mint( optional, for garnish)
*I like to used blue, black, rasp, and strawberries. If strawberries are late cut into chunks
Directions:
Crepe Batter:
In a medium bowl combine flour, salt, and sugar, place to the side. In another medium bowl mix together eggs and oil. In three separate additions alternate adding the milk and flour mixture to the egg mixture. Start with the flour mix, then incorporate fully( don’t worry about lumps, after each flour addition the egg mixture will get slightly lumpy). Keep alternating milk and flour mixture. Alternating milk and flour mixture will give you a lump-less batter. Cover and place batter in refrigerator for 30 minutes. If making a larger batch refrigerate for 1 hour or longer.
Ricotta filling:
Thoroughly mix together all rolling ingredients. Start with 2 tablespoons milk. If the mixture is very thick add the other 2 tablespoons to thin out.
Berry topping:
In a small bowl mix de-thawed berries with sugar.Set aside.
Crepe Cooking Method:
Coat a non-stick medium frying pan or Crepe pan with 1 tablespoon clarified butter or cooking spray.
Turn stove to low -medium heat level, ladle 1 oz. crepe batter into the center of the pan. Grab onto the pan handle and rotate the the pan back and forth, circularly so that patter coats the bottom on the pan evenly. After 3 minutes or the edges of he crepe starts to release from the pan flip the crepe. Cook another 3 minutes. The first crepe is usually slightly deformed and irregular, but after a few crepes you will be pro.
Filling and Topping
Filling: add one tablespoon ricotta filling to the center or crepe, fold in half then in forth. Repeat until crepes are all filled.
Topping: Drain berries and spoon onto filled crepes. Garnish by adding fresh berries and mint
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