• Skip to main content
  • Skip to primary sidebar

Hungry Girl Por Vida

Crepes with Homemade Ricotta, Lemon, & Sugar

August 8, 2011 by Leave a Comment

Crepes are just so dang good, right?

I mean, have you ever heard anyone say, “Meh, crepes…” shrug…

No, I don’t think you have. I haven’t anyway.

Crepes are like fancy pancakes that you can fill with just about whatever you want. You can make them dinner, or dessert, or breakfast…even brunch or lunch.

Crepes are versatile that way. They’re laid back, they do what you wanna do.

As I tasted the first one, I thought, “WHY DON’T I MAKE THESE ALL THE TIME????”

My thoughts were yelling they were so good. All caps.

Then I figured out why…

…I CAN’T STOP EATING THEM.

Seriously, I just shoved like 6 in my face.

Roll one, take it’s photo, devour.

That’s what I did.

I wrapped up the rest and stowed them in the far reaches of the refrigerator.

I mean, I do want to save some for Sean…plus I want to save me from myself and my insatiable need to eat ALL OF THE CREPES EVER.

I have a problem.

A delicious problem.

Crepes

So, I was definitely watching Mad Hungry on TV the other day and saw Lucinda Scala Quinn make these. Then, I saw that Deb from Smitten Kitchen made crepes too. Then, I needed crepes. That is the story of these crepes…super thrilling. I used the Smitten Kitchen recipe, except less honey. 

As for the ricotta, I made it! I used Tracy from Shutterbean’s recipe. It is solid as cheese curds…which is to say, mighty solid. I used fancy-glass-bottle milk and cream from Calder Dairy here in Michigan. I am so glad I splurged on it, that stuff is darn good pre-cheese AND post-cheese. 

To fill, I just spooned some of that crazy-good ricotta into the crepe, sprinkled with a little plain-old granulated sucre, squeezed a little lemon over it, and rolled it up. I did this 6 times before I, painstakingly, stopped myself.

2 Tablespoons unsalted butter, melted and cooled to room temperature

1/2 cup milk

2 large eggs

1/2 cup flour

big ol’ pinch of salt

a few gratings of nutmeg

2 teaspoons honey

Using a blender, an immersion blender (my choice), or your sick whisking skillz, combine all of the above ingredients and mix until you have a smooth, thin batter. Place batter into a vessel and cover with plastic wrap. Refrigerate for 1 hour to 2 days.

Heat a medium non-stick skillet over a medium flame. If you have a crepe pan, use that. Brush the heated pan with oil or butter and pour in about 1/4 cup of batter. Swirl the pan to coat thinly and evenly. Allow the crepe to cook for about 2 minutes, flip, and cook another 10 seconds or so. Transfer to a plate, repeat until all the batter is gone.

Crepes can be eaten immediately, smeared with whatever is edible and delicious, OR you can wrap them up and store in the refrigerator for a few days. Just reheat in a skillet.

 

 

 

More from my site

  • Lemon Herb Chicken RomanoLemon Herb Chicken Romano
  • Roasted Stone Fruit with Ricotta and Mint SugarRoasted Stone Fruit with Ricotta and Mint Sugar
  • BeerBerry PancakesBeerBerry Pancakes
  • Eggnog Streusel MuffinsEggnog Streusel Muffins
  • Marble CakeMarble Cake
  • Blueberry Malt PancakesBlueberry Malt Pancakes

Filed Under: breakfast, brunch, pancakes, waffles Tagged With: batter, breakfast, cooking, crepes, lemon, recipe, ricotta, sugar

Previous Post: « Blueberry Frozen Yogurt Pops + the Giveaway Winner!
Next Post: Pickled Jalapeños »

Reader Interactions

Comments

  1. Megan

    August 8, 2011 at 12:54 pm

    This makes me really hungry.

    And can I just say that I love a good crepe with tan-lines, and your crepes are looking good!

    Reply
    • cindy

      August 8, 2011 at 12:57 pm

      i just love brown bits i guess. thanks man!

      Reply
  2. Schnatzilein

    August 8, 2011 at 2:43 pm

    Ohhh, they look great. Like real french crepes! I love your glass dishes too, by the way. I like how they don’t have the same pattern , but still work together. Very pretty pictures!

    Reply
    • cindy

      August 8, 2011 at 3:36 pm

      Thanks Maxi!

      Reply
  3. Maris (In Good Taste)

    August 8, 2011 at 3:01 pm

    I may or may not have been able to even save any!

    Reply
    • cindy

      August 8, 2011 at 3:36 pm

      Maris, it was definitely a struggle to save any!

      Reply
  4. NicoleD

    August 9, 2011 at 9:44 am

    Oh boy, these definitely look like trouble! Yay for darn-good Michigan milk 🙂

    Reply
    • cindy

      August 9, 2011 at 9:58 am

      Nicole, that milk is where it’s at!

      Reply
  5. Rhiannon {Hey Gorg}

    August 10, 2011 at 12:04 pm

    Oh my gosh yes! These look divine 🙂 I love me some crepes!

    Reply
    • cindy

      August 10, 2011 at 12:09 pm

      Crepes are pretty much always divine!

      Reply
  6. Tiffany Josephs (Campbell)

    May 15, 2014 at 8:50 pm

    So excited to try these!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Recent Posts

  • How Many Eggs Per Day Can Someone Eat On Keto Diet?
  • Paleo Diet vs. Keto: What Are the Differences?
  • Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?
  • Cranberry Ricotta Tart
  • Pumpkin Ganache Cupcakes

Recent Comments

  • Ariana on Pumpkin Ganache Cupcakes
  • Sara @ Cake Over Steak on Pumpkin Ganache Cupcakes
  • Fatimah on Pumpkin Ganache Cupcakes
  • Kelsey @ Appeasing a Food Geek on Pumpkin Ganache Cupcakes
  • Em on Pumpkin Ganache Cupcakes

Copyright © 2023 Hungry Girl Por Vida on the Foodie Pro Theme