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Lemon ricotta stuffed crepes with berry compote delight!

lemon ricotta stuffed crepes with berry compote
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Delicious lemon ricotta stuffed crepes topped with a sweet berry compote.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 tablespoon melted butter
  • 1/4 cup ricotta cheese
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup sugar
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract

Instructions

  1. In a bowl, whisk together flour, eggs, milk, and melted butter until smooth.
  2. In another bowl, mix ricotta cheese, lemon juice, lemon zest, and sugar until well combined.
  3. Heat a non-stick skillet over medium heat and pour in a ladle of crepe batter, swirling to coat the pan.
  4. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute.
  5. Remove the crepe and fill it with the ricotta mixture, then fold it over.
  6. For the berry compote, combine mixed berries, water, and sugar in a saucepan over medium heat.
  7. Simmer until the berries break down, then mix in cornstarch dissolved in water to thicken.
  8. Serve the stuffed crepes warm, drizzled with berry compote.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
  • Adjust the sweetness of the compote according to your taste.
  • These crepes can be made ahead and reheated before serving.

Nutrition

Find it online: https://recipeshungry.com/lemon-ricotta-stuffed-crepes-berry-compote-recipe/