Lemon Ricotta Crepes

🧂 Ingredients

• 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
• 8 oz. ricotta cheese*
• zest of 1 lemon
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 –4 tablespoons milk

Instructions

• 1 Place ingredients into a blender in the order listed. Blend until smooth,
  scraping sides as you go. Cover and refrigerate 1-2 hours. (I skipped the
  refrigeration and just strain out any lumps.)
• 2 To fry crepes, heat a skillet over medium high heat. Be sure to choose one that
  holds heat well that you can hold comfortably with one hand. Cast iron is great
  for this. (I have a special non-stick crepe pan.) Pour in about ½ teaspoon oil
  and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small
  stream of batter into the hot pan with one hand while simultaneously rotating
  the pan with your other hand to cover the batter evenly across the bottom.
  Continue rotating the pan until the batter is evenly coated. Fry until golden
  brown spots form on the bottom {about 20 seconds}. Flip and cook the other side
  another 15 seconds and remove to a plate. It might take you a few tries to get
  the technique down, but once you get it, you’ll be a pro. Add in a few dribbles
  of oil as needed, usually after every 3 or 4 crepes. Cover cooked crepes with
  foil to keep warm.
• 3 For the Lemon Ricotta filling, whip all listed ingredients together in food
  processor until smooth.
• 4 To serve, fill warm crepes with filling and roll or fold together. Top with
  powdered sugar, if desired.

Nutrition Info