Ingredients
Scale
- 1 cup cold milk
- 2 large eggs
- 2 tablespoons canola oil
- 1 cup all-purpose flour
- Pinch of salt
- 2 tablespoons sugar
- 8 oz. ricotta cheese
- Zest of 1 lemon
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a blender, combine all crepe ingredients until smooth. Refrigerate for 1 to 2 hours (optional).
- Heat a non-stick skillet over medium-high heat and lightly grease it with oil.
- Pour about ½ cup of batter into the pan, swirling to spread evenly.
- Cook until golden brown on one side (about 20 seconds), then flip and cook for another 15 seconds.
- Repeat until all batter is used.
- For the filling, blend ricotta, lemon zest, sugar, vanilla extract, and milk until creamy.
- Fill each crepe with the lemon ricotta mixture and roll or fold before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 filled crepe (100g)
- Calories: 220
- Sugar: 10g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg