Lemon ricotta crêpes with raspberry sauce make an elegant brunch dish that’s easier than it looks, and are a great way to use lemon curd!
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Do the contents of your pantry look anything like this?
As you can see, I have a bit of a problem with having too many jams, jellies, and curds, not to mention honeys (not pictured, but quite numerous).
This photo was taken several months ago and I have to say I’ve accumulated even more since then.
They’re so good and I tend to collect them, but I don’t immediately know what to do with them besides spread them on biscuits and scones, which I don’t make that often, even though scones are like one of my favorite things to bake and eat. (Check out my Earl Grey scones with rose and lavender icings and my Cardamom Orange scones and you’ll see what I mean!!)
You may know I receive a subscription to Try the World, which sends a box of gourmet international foods from a different country or region every month. They usually send some sort of local jam, jelly, or curd in each box along with the other goodies, so I’m accumulating quite the collection over time!
I made these little jam and brie tartlets with the jabuticaba jam they sent from Brazil, which are great for parties!
But for a normal day at home, it’s nice to have some options of how to enjoy all these sweet spreads without just making a million biscuits.
Well, I think I’ve figured it out!
Crêpes. Jams and curds are perfect for crêpes!
Love lemon curd? Check out this collection of even more delicious uses for lemon curd!
I just received Try the World’s holiday box, which is their first Michelin-starred box and is super exciting. Unlike most of their boxes, it contains foods from all over the world rather than just one country, including a cute little jar of lemon curd.
If you, like me, have ever wondered what to do with lemon curd (besides eat it on a scone or with a spoon), these lemon ricotta crêpes are a great option!
And as for the jams, there are so many fruits that complement lemon that I could put just about any of them on top of the lemon ricotta crêpes and it would taste ah-mazing.
I was really feeling raspberries last weekend though, so I whipped up a quick raspberry sauce (could NOT be more simple, seriously).
Just so you know, my default weekend brunch meal is chocolate chip Bisquick pancakes or Jiffy mix cornbread waffles, with some little smokies on the side. Occasionally I make scrambled eggs or an omelette. Not usually anything too fancy.
And I had never, before last weekend, made crêpes.
I’ve heard they’re intimidating, or difficult. I’ve heard that the first one always comes out badly, like with pancakes. My friend Alex said she made some and they were very eggy.
But I made them for the first time last weekend and they came out beautifully! Even the first one. No fancy crêpe pan, no “spreader,” nada. Just a regular nonstick pan, a knife, and a spatula. And they weren’t eggy at all.
They are as easy as pancakes, but oh so much more fancy!
The batter is very thin, about the consistency of heavy cream, rather than the thicker batter of normal pancakes.
All I did was preheat my nonstick pan and spray it with some cooking spray. Then, while holding the pan up with my left hand, I ladled in about a quarter cup of batter while quickly rotating the pan around with my left hand so the batter could fill the whole bottom thinly. If there were holes where the batter didn’t reach quickly enough, I (very quickly) ladled in a little more batter.
I let it cook on the burner for about a minute until I started seeing some brown around the edge, and then lifted up the edges with a regular butter knife. Once I got the edges up, I slid a spatula underneath and flipped the crêpe over. It didn’t tear or anything, not even once!
I realize that’s probably much easier seen than read, so I made you this super quick video just showing how to cook the crêpes in a regular non-stick pan.
Look how nice and floppy they came out!
I was REALLY impressed with myself.
I made a ricotta based filling with a little cream cheese to thicken it and some whipped cream to make it fluffier, and folded in some lemon curd for a nice sweet-tart flavor.
I just spooned some down the middle of each crêpe and rolled it up. Easy peasy!
The filling isn’t super thick, so you could add more cream cheese if you want something that holds its own more, but I thought it was just right.
Then I topped the lemon ricotta crêpes with some homemade fresh raspberry sauce – made simply by sautéing fresh raspberries in a little butter, adding sugar, and (optional) straining out the seeds.
And like I said earlier, I could also use one of my many jams as a topping instead!
I think this may be a new weekend staple. You could put nutella, walnuts and bananas on them, or a cream-cheesy filling with strawberries, or you could even leave the sugar and vanilla out of the batter and give them a savory filling like chicken and spinach, and drizzle Hollandaise sauce on top.
Dude. It’s crêpes from here on out, baby!
This recipe perfectly served two people at three lemon ricotta crêpes apiece. It would really make a perfect anniversary or Valentine’s brunch, or just when you’re feeling fancy!
For something so elegant and impressive, they were so easy! I hope you give them a try and, like me, add crêpes to your breakfast repertoire!
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Lemon Ricotta Crêpes with Raspberry Sauce
For the crepes
- 1 egg
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 cup milk
- 1/2 cup flour
- Cooking spray
For the filling
- 1/2 cup ricotta cheese
- 1 tsp vanilla
- 1 tbsp brown sugar
- 1/4 cup cream cheese softened
- 2 tbsp lemon curd
- 1/4 cup cream
For the raspberry sauce
- 6 oz fresh raspberries a few set aside for garnish
- 1 tbsp butter
- 2 tbsp sugar
- Mix all crêpe ingredients together and set batter aside. Batter should be about as thick as heavy whipping cream.
- In a medium bowl, combine ricotta cheese, vanilla, brown sugar, cream cheese, and lemon curd and mix until smooth.
- Whip cream until it forms stiff peaks. Fold into ricotta mixture. Chill while you cook the crêpes.
- Preheat a 9" nonstick pan to medium or medium high heat. Spray with cooking spray, then ladle in about 1/4 to 1/3 cup of batter while rotating pan around to quickly spread batter across entire pan (see video for demonstration). Quickly fill in any holes or gaps with a little more batter.
- Cook for about 1-2 minutes or until edges start to brown. Lift up edges with a knife until you can get a spatula underneath, then flip with spatula. Cook an additional 30 seconds or so. Set crêpes aside.
- In the same skillet, melt butter over medium heat and add raspberries and sugar, leaving a few berries aside for garnishes. Cook and stir until berries break down and you have a nice syrup in the pan. Strain out seeds through a fine mesh sieve, if desired.
- Spoon a line of ricotta mixture down the center of each crêpe, then roll up. Drizzle crêpes with raspberry sauce and top with additional berries.
- Enjoy and feel fancy!