Ingredients
Method
- Combine milk, flour, sugar, salt, eggs, and vanilla in a bowl. Whisk 2-3 minutes until completely smooth (no lumps). Let batter rest for 5 minutes.
- Heat 1 tbsp butter in a non-stick skillet over medium heat. Pour ⅓ cup batter to form a thin crepe. Cook until edges set and bottom is golden, 1-2 minutes. Flip and cook for another 30 seconds. Repeat with remaining batter, adding butter as needed.
- In a separate bowl, mix ricotta, cream cheese, sugar (filling), egg yolk, lemon juice, and vanilla (filling) until smooth. Chill briefly if needed to firm up.
- Place a small amount of the filling on the center of each crepe. Fold the crepe like an envelope and gently press to shape. Repeat with remaining crepes.
- Serve warm with syrup, whipped cream, or fresh berries.
Notes
Use oat milk for a vegan option.
Swap all-purpose flour with almond flour for a gluten-free version.
Replace granulated sugar with erythritol if making a low-carb version.
Use clarified butter for a crispier finish.
Drizzle with chocolate-hazelnut spread for a special occasion touch.
For a citrus twist, use orange zest instead of vanilla extract in the filling.
For a Latin variation, swap lemon juice with lime juice.
Swap all-purpose flour with almond flour for a gluten-free version.
Replace granulated sugar with erythritol if making a low-carb version.
Use clarified butter for a crispier finish.
Drizzle with chocolate-hazelnut spread for a special occasion touch.
For a citrus twist, use orange zest instead of vanilla extract in the filling.
For a Latin variation, swap lemon juice with lime juice.