Description
Light and fluffy lemon ricotta protein crepes filled with creamy ricotta and topped with fresh berries. A high protein healthy brunch idea ready in 30 minutes.
Ingredients
- 1 cup part skim ricotta cheese
- 3 large eggs
- 1 cup 2 percent milk
- 1 cup all purpose flour
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon melted unsalted butter
- Pinch of salt
- 1 cup part skim ricotta cheese (for filling)
- 1 tablespoon honey (for filling)
- 1 teaspoon lemon zest (for filling)
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- In a large mixing bowl whisk together ricotta, eggs, and milk until mostly smooth.
- Add flour, honey, vanilla extract, lemon zest, lemon juice, melted butter, and salt. Whisk until the batter is smooth and thin. Let the batter rest for 10 minutes.
- Heat an 8 inch nonstick skillet over medium heat. Lightly coat with butter or cooking spray.
- Pour about one quarter cup batter into the center of the pan. Immediately swirl the pan to spread the batter into a thin layer.
- Cook for 1 to 2 minutes until the edges begin to lift and the underside is lightly golden. Flip carefully and cook another 30 to 60 seconds until set. Transfer to a plate and repeat with remaining batter. You should have about 8 crepes.
- In a small bowl stir together ricotta, honey, and lemon zest for the filling.
- Spread about 2 tablespoons of filling across the center of each crepe. Fold or roll gently.
- Top with fresh strawberries, blueberries, and raspberries. Serve immediately.
Notes
- Crepes can be made ahead and stored in the refrigerator for up to 3 days. Separate with parchment paper and reheat gently in a skillet before filling.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Brunch
- Method: Pan Frying
- Cuisine: American