• Prep Time: 15 mins
  • Cooking Time: 3 mins
  • Serves: 8

Meyer Lemon and Ricotta Stuffed Crepes

  • Recipe Submitted by on

 Ingredients List

  • filling:
  • 2 cups part skim ricotta
  • 2 tablespoons honey
  • 1 Meyer lemon, zested and juiced
  • crepes:
  • 2 large eggs
  • 1 cup milk
  • 1/3 cup water
  • 1 cup all purpose flour
  • 2 1/2 tablespoons unsalted butter, melted (plus more for coating the pan)
  • 1 teaspoon vanilla extract
  • garnish:
  • drizzle honey
  • Meyer lemon zest
  • powdered sugar, optional


1. Filling: Place all filling ingredients into a mixing bowl and beat together until light and fluffy. Refrigerate until ready to use.
2. Crepes: Place all crepe ingredients into the well of a blender and blend until completely smooth. Refrigerate for at least 1 hour and up to 48 hours.
3. Melt a small pad of butter onto a 10” skillet over medium-low heat.
4. Ladle 1/4 of batter into skillet and swirl skillet to evenly coat bottom with a thin layer.
5. Cook crepe for about 2 minutes or until the crepe begins to set, but the top still looks wet. Flip and continue to cook for an additional 1 to 2 minutes until golden brown.
6. Transfer crepe to a plate and repeat until all the crepes have been made.
7. To serve: Fill each crepe with 3 to 4 tablespoons of the ricotta filling and gently roll up. Place filled crepes onto a platter, dust with powdered sugar (if using), drizzle with honey and finish with lemon zest. Serve immediately.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?