Recipe courtesy of Geoffrey Zakarian
Crêpes with Lemon Ricotta and Very Dark Chocolate
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- Level: Easy
- Total: 1 hr 25 min (includes resting time)
- Active: 25 min
- Yield: 8 to 10 crêpes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 334
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 9 g
- Cholesterol
- 91 mg
- Sodium
- 178 mg
Lemon and chocolate are a less common but highly addictive combination. The tartness from the lemon balances out the richness of the chocolate, and the creamy ricotta with my classic crêpe recipe and a subtle crunch from the toasted almonds make a perfectly balanced and not-to-sweet brunch item. This is just the recipe for a Saturday morning assembly line of filling and fun toppings – best served with a side of fresh berries. Enjoy!
- Level: Easy
- Total: 1 hr 25 min (includes resting time)
- Active: 25 min
- Yield: 8 to 10 crêpes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 334
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 9 g
- Cholesterol
- 91 mg
- Sodium
- 178 mg
Ingredients
Crêpes:
Filling:
Garnish:
Directions
- For the crêpes: In a blender, add the milk, eggs, melted butter, granulated sugar and water; blend to combine. Add the flour and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 1 hour.
- Re-blend the batter just before cooking. Heat a nonstick crêpe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion.
- When the crêpe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crêpes as made. (You should have 8 to 10 crêpes.)
- For the filling: In a large mixing bowl, add the ricotta, honey, lemon zest and juice, vanilla and salt and whip by hand or with a handheld mixer until light and fluffy.
- Fill each crêpe with 2 tablespoons to 1/4 cup of the filling down the center of the crêpe. Fold the crêpe in half and then in half again. Stack two crêpes on top of each other and garnish with powdered sugar if using, melted chocolate, honey and toasted almonds, if desired. Repeat with the remaining crêpes and filling.
