Lemon Ricotta Crepes Recipe
Raspberry coulis, crème anglaise and mascarpone whipped cream.
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Ingredients
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Crepes
Lemon Ricotta Filling
Raspberry Coulis
Crème Anglaise
Mascarpone Whipped Cream
Method
Crepes
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together flour, milk, eggs, lemon zest, sugar, and salt until smooth. Let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and melt 1/2 tablespoon of butter. Pour in about 1/4 cup of batter, swirling to coat the bottom of the skillet. Cook for 1-2 minutes until the edges begin to lift, then flip and cook for another minute. Repeat with remaining batter, adding butter as needed.
Lemon Ricotta Filling
- 3
Mix the Filling
In a bowl, combine ricotta cheese, powdered sugar, lemon juice, and vanilla extract. Mix until smooth and creamy.
Raspberry Coulis
- 4
Prepare the Coulis
In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Strain through a fine sieve to remove seeds.
Crème Anglaise
- 5
Heat the Milk and Cream
In a saucepan, combine milk, heavy cream, and half of the sugar. Heat gently until just below boiling.
- 6
- 7
- 8
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes.
- 9
Add Vanilla
If using a vanilla bean, scrape the seeds into the mixture and add the pod. If using extract, stir it in now. Remove from heat and cool.
Mascarpone Whipped Cream
- 10
Whip the Cream
In a mixing bowl, beat heavy cream until soft peaks form. Add mascarpone cheese, powdered sugar, and vanilla extract. Continue beating until stiff peaks form.
Assembly
- 11
Fill and Serve the Crepes
Place a crepe on a plate, spoon some lemon ricotta filling in the center, fold the crepe over, and drizzle with raspberry coulis and crème anglaise. Top with a dollop of mascarpone whipped cream.
