Description
Traveling inspires new recipes. With a recent trip to France, make these delicious crepes with a strawberry lemon ricotta filling in the comfort of your own home.
Ingredients
Scale
- 1/2 cup white whole wheat flour
- 1/2 cup oat flour
- 1 teaspoon sugar (optional)
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup milk
- 2 tablespoons canola oil
- 1/2 cup seltzer
- Filling:
- 2 cups ricotta cheese
- 1 lemon, zested
- 2 tablespoons fresh lemon juice
- 2 tablespoons seedless strawberry jam
- 6 strawberries, finely chopped
Instructions
- In a blender combine white whole wheat flour, oat flour, sugar (if using), eggs, milk, and canola oil. Blend until smooth. Transfer to a bowl and cover with a lid. Refrigerate overnight.
- For the filling: Combine ricotta cheese, lemon zest, lemon juice, and strawberry jam. Stir to combine. Fold in chopped strawberries.
- Slowly whisk in the seltzer into the batter. Coat a large nonstick pan with generously cooking spray. Heat over medium-high heat. Ladle 1/3 cup of batter into the center of the pan. Immediately tilt and rotate pan to spread evenly over the whole pan.
- Cook until the bottom has slightly browned. Using a rubber spatula quickly flip the crepe and cook until the other side has browned. Remove from pan. Coat pan with cooking spray again and repeat with remaining batter.
- To assemble, place the crepe on a plate and spread filling over half of the crepe. Fold opposite side over the filling to create a half-moon shape, then fold again into a triangle.
- Top with additional ricotta cheese, strawberries, and lemon zest, if desired.
- See notes for storage of crepes.
Notes
Refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.
Keywords: crepes, France, lemon, strawberry, ricotta, travel