Description
Dreaming of France? Try these over-the-top delicious, buttery crepes stuffed with sweet strawberries and whipped ricotta and honey. And they’re also easy to make. Seriously, if you can make regular pancakes, you can make these delicate, French-style crepes!
Ingredients
Units
Scale
For the Crepes:
- 3 tablespoons unsalted butter, plus more for the pan
- 1 cup all-purpose flour
- 1/8 teaspoon kosher salt
- 2 large eggs, at room temperature
- 3/4 cup whole milk, at room temperature (you could also use cream)
- 1/2 cup water at room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
For the Filling:
- 1 pint washed and sliced strawberries (about 2 cups sliced)
- Strawberry jam (optional)
- 1 container (16 ounces) whole milk ricotta
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 3 tablespoons honey (or to taste) and extra for drizzling
Instructions
- MELT THE BUTTER: Melt the butter in the microwave or on the stovetop. Set aside and let cool for at least 5 minutes.
- MIX THE INGREDIENTS: Next, add all the batter ingredients (including the melted butter) to a blender and blend until fully combined. The prepared batter should be a little thinner than regular pancake batter. You can also whisk by hand if preferred.
- CHILL THE BATTER: Put the batter into the refrigerator and let chill for at least 30-60 minutes. This process of letting the batter rest will help you get the texture you want in your crepes. You can also make the batter the night before and let it chill overnight.
- COOK THE CREPES: Once the batter is ready, heat a small pan over medium heat. I use an 8-inch nonstick skillet. Butter the pan and then add approximately 3 tablespoons of batter to the center of the pan. Immediately after adding the batter, tilt the pan from side to side until the batter has evenly spread out to the edges of the pan. Cook until the bottom is set (about 2 minutes) and then flip using a spatula. Cook the other side just until set (about 30-60 seconds). Remove the crepe from the pan and set it aside. And then repeat the process until all the crepes are made.
- FILL THE CREPES: Once your crepes are cooked, you can fill as desired and serve!
For the Filling:
- MAKE RICOTTA FILLING: Mix together the ricotta, lemon juice, zest, and honey.
- ADD FILLINGS TO CREPE: When ready to assemble, add some of the ricotta filling and strawberries to the crepes. You can also add some strawberry jam if you want to sweeten them up. Roll or fold crepes, drizzle with a bit of honey, and enjoy!
Notes
Make-Ahead Tips: You can make the batter the night (or up to 3 days) before you plan to serve the crepes. Just cover it and store in the refrigerator until ready to use.
Leftovers: Crepes are best served right after making. But if you have some leftover, you can store them (unfilled) in an airtight container in the refrigerator for a day or two. Just pop them in the microwave for a few seconds to warm them up before using.
- Prep Time: 40 minutes (includes batter restingtime)
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop