Servings: 6
Skill Level: Intermediate
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Lemon Crepes With Sweetened Ricotta


  1. 1 1/2 cups whole milk
  2. 4 large eggs
  3. 1 cup all-purpose flour, spooned and leveled
  4. 3 tablespoons unsalted butter, melted, plus more for the skillet
  5. 1/4 teaspoon kosher salt
  6. 1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice, plus 1 thinly sliced lemon
  7. 1/2 cup plus 1 tablespoon sugar
  8. 1 cup ricotta
  9. 1 tablespoon honey, plus more for serving


  1. In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
  2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes; let cool.
  3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
  4. In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.

Adapted from Real Simple

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