In case you missed last week’s session on THV11 “When Life Gives You Lemons,” here’s the video. It was all about making lemon-filled crepes. On my goodness; they are sooooooooooo good, ya’ll. These Crepes with Lemon-Ricotta Filling and Fruit are not quite as tart as the ones I make with lemon curd, but they are absolutely delicious nonetheless. I like to garnish them with blueberries, raspberries or blackberries — or all of those!
I could so eat this filling straight out of the bowl, skipping the crepe altogether. But I won’t because these crepes are just too good to miss.
Are you following Alyse Eady, Ashley Blackstone, Tom Brannon and Marielle Mohs the THV11 This Morning crew?
Check out my favorite sweet crepe recipe on the THV11 web site.
- 1 1/2 cups whole milk ricotta cheese
- 4 ounces cream cheese, softened (I like to use 2 ounces cream cheese and 2 ounces goat cheese as well.)
- 3 Tablespoons powdered sugar
- 1 Tablespoon vanilla extract
- zest of one lemon
- juice of one lemon
- 1 cup heavy cream sweetened with 2 Tablespoons powdered sugar, whipped
- fruit: blueberries, raspberries, strawberries, bananas
- Mint, for garnish
- Blend all of the ingredients together until smooth. If necessary, add additional cream cheese a tablespoon at a time to make a fairly thick batter. (This sometimes depends on the weather and room temperature.)
- Lay a crepe flat on the counter and spread about 2 Tablespoons of the filling in the middle, fold over one side and roll.
- Lay on a chilled plate with the seam side down. Top with whipped cream and the fruit of your choice and garnish with mint.
