Strawberry and Ricotta Crepes
Recipe type: Dessert
For crepes:
  • 1 cup flour
  • 2 eggs
  • 1 cup milk
  • pinch of salt
  • 2 tbsp vegetable oil
  • 1 cup boiling water
For filling:
  • 8 oz strawberries, hulled and quartered
  • ¾ cup ricotta or mascarpone cheese
  • 1 tbsp lemon zest + more for garnish
  • 2 tbsp lemon juice
  • 2 tbsp powdered sugar
  1. Using a hand mixer, beat eggs and salt until foamy.
  2. Keep the mixer on and gradually add in boiling water, cold milk, flour and vegetable oil.
  3. Heat a lightly oiled frying pan over medium high heat.
  4. Pour ¼ cup of crepe batter into pan, tilting to completely coat the surface of the pan.
  5. Cook the crepe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  6. In a medium bowl, combine ricotta, lemon zest, 1 tbsp of lemon juice and 1 tbsp of sugar. Cover and refrigerate for about 20 mins.
  7. In a medium bowl, combine strawberries, 1 tbsp of sugar and 1 tbsp of lemon juice.
  8. Spread each crepe with 1-2 tbsp of ricotta mixture, fold into quarters and top with strawberries. Sprinkle with lemon zest.
  9. Enjoy!
If you're hesitant to use ricotta, try to substitute with Mascarpone cheese.
Recipe by Lavender & Macarons at