Lemon Ricotta Crepes with Blueberry Sauce
Delight your mom this Mother's Day with delicate, luscious crepes filled with a lightly sweetened lemon-ricotta filling and topped with a vibrant, homemade blueberry sauce. These crepes strike the perfect balance between sweet and tart, making them an elegant and delicious breakfast-in-bed treat that will surely impress.
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About this recipe:
This recipe brings a burst of bright flavors to your morning with the combination of lemon, blueberries, and creamy ricotta cheese. The homemade crepes, lemon-ricotta filling, and blueberry sauce are made from scratch, offering a fresh, high-quality treat that shows how much you care.
Lemon Ricotta Crepes with Blueberry Sauce
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
For the Crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter
For the Lemon Ricotta Filling:
1 cup ricotta cheese
1 tablespoon lemon zest
2 tablespoons honey
For the Blueberry Sauce:
2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Instructions:
In a mixing bowl, combine the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, and beat until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Repeat with the remaining batter.
For the filling, mix together the ricotta cheese, lemon zest, and honey in a small bowl.
For the blueberry sauce, combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 10 minutes, until the blueberries burst and the sauce thickens. Stir in the vanilla extract.
To serve, spoon a portion of the ricotta filling down the center of each crepe. Roll up and top with the blueberry sauce.
Serving Size: 1 crepe
Nutritional Information per serving:
Calories: 220
Total Fat: 8g
Saturated Fat: 4.5g
Cholesterol: 65mg
Sodium: 120mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Total Sugars: 14g
Protein: 7g
Vitamin D: 0.5mcg
Calcium: 120mg
Iron: 1.3mg
Potassium: 150mg
