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:
Zitronen-Ricotta-Crêpes mit Frühlingskräutern
Cooking utensils
- 1 Schneebesen
- 1 Rührschüssel
- 1 Pfanne (Crêpespfanne ideal)
- 1 Kochlöffel
- 1 Reibe für Zitronenzeste
Ingredients
Für den Crêpeteig:
- 100 g Mehl
- 2 Eier
- 200 ml Milch
- 1 Prise Salz
- 1 TL Zitronenzeste
- Butter oder neutrales Öl zum Ausbacken
Für die Füllung:
- 200 g Ricotta
- 1 TL Zitronensaft
- 1 TL Zitronenzeste
- 1 EL gehackter Schnittlauch
- 1 EL gehackter Basilikum
- 1 TL gehackter Estragon
- Salz & Pfeffer nach Geschmack
Preparation
Crêpeteig vorbereiten:
- Mehl, Eier, Milch, Salz und Zitronenzeste zu einem glatten Teig verrühren.
- 10 Minuten quellen lassen.
Füllung anrühren:
- Ricotta mit Zitronensaft, Zitronenzeste und den fein gehackten Kräutern vermengen.
- Mit Salz und Pfeffer abschmecken.
Crêpes backen:
- In einer beschichteten Pfanne etwas Butter erhitzen.
- Eine dünne Teigschicht eingießen und goldgelb ausbacken (beidseitig).
- Vorgang wiederholen, bis der Teig aufgebraucht ist.
Anrichten:
- Crêpes mit der Ricottamischung füllen, einrollen oder zusammenfalten.
- Nach Wunsch warm oder lauwarm servieren.
Empfohlene Beilagen
- Frühlingssalat mit Vinaigrette
- Geröstetes Baguette
- Leicht marinierter Fenchel mit Orange
