Making crepes is scary. It was one of those moments where you pour the batter into the pan and it looks impossibly thin. How will this ever flip over without ripping to a million pieces? How can this possibly cook evenly? Become golden brown in such a short time? And then it did. It was one of the most satisfying cooking experiences I’ve ever had. Compared to the number of times it took me to get pancake-cooking down to a science, these crepes were completely perfect the very first time. I can’t believe I’ve waited this long to make them.
Believe it or not, I’ve never made crepes before. But, last Sunday I woke up and decided we needed to expand our weekend morning breakfast repertoire. I’m a sucker for a sweet breakfast but normally my creativity stops at pancakes and french toast. I found a beautiful blog called “What should I eat for breakfast today?” and got some inspiration from the sheer variety of recipes that were up there that were all breakfast-appropriate. As soon as a realized that we had leftover ricotta from this, crepes became the definite choice.
I have never used ricotta in a sweet application before and it was delicious sweetened lightly with honey and flavoured with some lemon zest. At first I was going to cook the fruit, but with so much delicious fresh fruit there was really no point. The combination of the thin, delicate crepes; creamy, vaguely sweet and citrusy ricotta; and fresh, juicy fruit made this “the new favourite breakfast” for us (and that’s a direct quote!). I am sure we’ll be making variations of crepes for many weekends to come. We also topped it with some of this granola for some crunch. While it wasn’t necessary I definitely wouldn’t discourage you from doing it too.
Adapted from Smitten Kitchen
In a blender, combine all crepe ingredients. Rest batter in fridge, covered, for 1 hour.
Combine ricotta, honey and lemon zest in a bowl.
Heat up a 6 inch pan over medium heat.
Brush melted butter in pan.
Pour a little less than 1/4 cup of batter and distribute it thinly and evenly by tilting the pan.
Cook until fully set, about 1 minute. Flip and cook other side for about 10 more seconds seconds. Transfer to a plate and repeat until all of the batter is used up.
Assemble crepes by putting a couple tablespoons of ricotta and fruit in the middle of crepe. Fold and serve with warmed maple syrup or a drizzle of honey.
Summer crepes with ricotta Recipe was last modified: August 21, 2014 by
Love the idea of these
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