A fresh spring dish – light, flavourful & elegant
These wafer-thin crêpes are filled with a lemon-ricotta cream and flavoured with fresh herbs such as chives, basil and tarragon. The result: an aromatic and delicate spring dish that goes perfectly with an elegant Chenin Blanc. You can find out which other wines go perfectly with this dish further down in the article.
Ideal wine accompaniment: Chenin Blanc – lively & balanced
A Chenin Blanc – whether dry from the Loire (e.g. Savennières AOC) or from South Africa – is the perfect partner for these fresh crêpes. Its combination of lively acidity, fine fruit (pear, citrus, quince) and floral notes ideally complements the creamy ricotta filling. The fine herbal flavour in the dish is not drowned out by the Chenin, but gently supported. A Chenin with a slight melt or subtle lees ageing goes particularly well with the velvety texture of the crêpes.
Weitere passende Weinempfehlungen
1st Pinot Blanc from Southern Styria (DAC, Austria)
With its elegant freshness, moderate acidity and restrained fruit, a Südsteirer Pinot Blanc is a subtle companion. The balance between freshness and creaminess makes it ideal for dishes with ricotta.
2nd Silvaner from Franconia (VDP Erste Lage, Germany)
A Silvaner full of character with herbal tones, subtle minerality and low acidity complements this dish perfectly. Particularly recommended for more intensive herbs such as tarragon or chervil.
3. Vermentino di Toscana (IGT, Italien)
This Mediterranean white wine has citrus, sage and light bitter almond notes. The herbs in the crêpe filling find a flavourful counterpart here, giving the dish a lively appearance.
4. Grüner Veltliner from the Kamptal (DAC, Austria)
Fresh, peppery, with animating acidity – this Veltliner brings lightness and spice, which harmonise perfectly with the spring herbs.
5th Sauvignon Blanc from the Loire (Sancerre AOC, France)
Classic, mineral, with herbal aromas and citrus notes – this Sauvignon emphasises the freshness of the recipe and creates excitement on the palate.
The recipe:
Lemon ricotta crêpes with spring herbs
Cooking utensils
- 1 Whisk
- 1 Mixing bowl
- 1 Pan (ideal for crêpes)
- 1 Cooking spoon
- 1 Grater for lemon zest
Ingredients
For the crêpe batter:
- 100 g Flour
- 2 Eggs
- 200 ml Milk
- 1 Pinch of salt
- 1 teaspoon lemon zest
- Butter or neutral oil for frying
For the filling:
- 200 g Ricotta
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped chives
- 1 tablespoon chopped basil
- 1 teaspoon chopped tarragon
- Salt & pepper to taste
Preparation
Prepare the crêpe batter:
- Mix the flour, eggs, milk, salt and lemon zest into a smooth batter.
- Leave to soak for 10 minutes.
Stir the filling:
- Mix the ricotta with the lemon juice, lemon zest and finely chopped herbs.
- Season to taste with salt and pepper.
Bake crêpes:
- Heat a little butter in a non-stick frying pan.
- Pour in a thin layer of batter and fry until golden brown (on both sides).
- Repeat the process until the dough has been used up.
Dressing:
- Fill the crêpes with the ricotta mixture, roll them up or fold them over.
- Serve warm or lukewarm as desired.
Recommended side dishes
- Spring salad with vinaigrette
- Toasted baguette
- Lightly marinated fennel with orange
