Lemon ricotta crêpes with spring herbs
Tender crêpes with a creamy filling of ricotta, lemon zest and fresh herbs. Light, aromatic and perfect as a starter or light main course in spring. A dish that combines elegance and freshness - ideal with Chenin Blanc or Pinot Blanc.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Brunch, Light main course
Cuisine French, modern, seasonal
Servings 2 People
Calories 420 kcal
1 Whisk
1 Mixing bowl
1 Pan (ideal for crêpes)
1 Cooking spoon
1 Grater for lemon zest
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
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.
Calories: 420kcalCarbohydrates: 35gProtein: 18gFat: 22g
Keyword Chenin Blanc, Crêpes with cheese, Lemon crêpes, Ricotta, Spring cuisine, Spring herbs, Vegetarian, Wine & Food Pairing