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ihop lemon ricotta crepes

Lemon Ricotta Crepes Recipe

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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 2 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 cup whole-milk ricotta
  • 4 oz cream cheese, softened
  • 3 tbsp powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • Extra powdered sugar, for dusting
  • Lemon slices and fresh berries, for garnish

Method
 

  1. Blend eggs, milk, water, flour, melted butter, granulated sugar, and salt in a blender for 20 seconds until smooth. Refrigerate batter for 30 minutes.
  2. Beat ricotta, cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla with a hand mixer on medium for 1 minute until smooth. Refrigerate until needed.
  3. Heat a 10-inch nonstick skillet over medium heat for 2 minutes, lightly grease it, and pour in 1/4 cup batter, swirling to coat. Cook 90 seconds until edges look dry and underside is pale gold, then flip and cook 30 seconds more. Repeat with remaining batter.
  4. Lay each crepe flat, spoon 2 tbsp of filling down the center, and fold both sides over to form a roll. Repeat to fill all 8 crepes.
  5. Arrange 2 crepes per plate seam-side down, dust with powdered sugar, add fresh berries and a lemon slice, and serve immediately.

Notes

Make the batter and filling the evening before if you want to save time in the morning; both keep well covered in the fridge overnight. The one thing to avoid is filling and rolling the crepes too far ahead, since the filling will make them soggy if they sit for more than 20 minutes or so. If you're serving a crowd, keep the crepes warm on a baking sheet in a 200°F (93°C) oven while you roll the rest.