Meyer lemon, honey, and creamy ricotta fill lightly browned crepe shells for a bright dish that works for breakfast, brunch, or dessert.
Featured Product: Old Fashioned Kitchen Plain Crepe Shells, 6-inch Crepe, Dot #409898; 8-inch Crepe, Dot #773564
Ingredients
- 4 Old Fashioned Kitchen Prepared Crepe Shells
- 2 cups part-skim ricotta
- 2 tablespoons honey, plus more for drizzling
- 1 Meyer lemon, zested and juiced
- Powdered sugar, optional
- Butter, for browning the crepes
Directions
- Place the ricotta, honey, and lemon juice in a mixing bowl. Beat until light and fluffy.
- Refrigerate the filling for at least 1 hour and up to 48 hours.
- Melt a small amount of butter in a 10-inch skillet.
- Add one crepe shell and cook until warmed and lightly browned. Transfer it to a plate and repeat with the remaining crepes.
- Fill each crepe with 3 to 4 tablespoons of the ricotta mixture, then gently fold or roll.
- Arrange the filled crepes on a platter.
- Dust with powdered sugar, if desired. Drizzle with honey and finish with lemon zest.
- Serve immediately.
Serving Idea
The bright Meyer lemon balances the creamy ricotta filling, making these crepes a light addition to brunch or a simple dessert.
