These homemade crepes with honey whipped ricotta make the most delicious and indulgent breakfast! No special tools required—just blend everything together and follow these tips to have delicious crepes on the table in no time.
I'll be the first to admit it: I was intimidated by crepes for a long time. But while they can seem a bit daunting at times, they're actually pretty easy to make!
And this crepe recipe could not be more simple — all you need to do is blend all the ingredients together and then cook the crepes. No special tools or skills required.
Let's get in the kitchen and make some crepes!
Tips for Making These Crepes
Here are some tips to get perfect crepes every time:
- For the crepe batter, make sure to blend together all the ingredients very well. You want to make sure that the mixture is completely blended and homogenous before chilling it. We don't want any pockets of flour in our crepes over here!
- Chill the batter for at least 30 minutes. After blending all the ingredients together, it's important that you chill the batter in the fridge. This step helps make the crepes taste light and tender.
- When cooking the crepes, make sure they are as thin as possible. When you pour in the batter, you only want to pour in enough to just cover the surface of the pan. I have found ¼ of batter to be the perfect amount for an 8-inch pan.
Common Questions About These Crepes
Pancakes typically have a raising agent in them such as baking soda or baking powder, while crepes do not. Therefore, crepes are typically much thinner and flatter than pancakes.
If your crepes turn out too crispy, it's likely that the pan was too hot or that the crepes themselves were cooked too long. It's best to cook them on very low heat for a short amount of time.
Crepes can turn out rubbery for a number of reasons, but the most common factors are too much batter in the pan or too much gluten in the batter. To get the best crepes possible, make sure to let the batter rest in the fridge for at least 30 minutes, and pour only a small amount into the pan at a time.
After pouring the batter into the pan, I like to lift the pan up and swirl it around to distribute the batter in an even circle. Make sure the batter reaches the edges of the pan, then return it to the stove to cook at low heat.
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- ¼ cup (50g) granulated sugar
- ⅔ cup (75g) all-purpose flour
- ½ teaspoon (3g) salt
- Zest of 1 lemon
- 3 whole eggs (150g)
- ⅔ cup (150g) milk
- ½ cup (100g) heavy cream
- 1 teaspoon (4g) vanilla extract
Honey Whipped Ricotta:
- 1 ½ cups (340g) ricotta
- 1 ½ tablespoons (30g) honey
- Zest of ½ a lemon
- ½ teaspoon (2g) vanilla extract
- 1 cup strawberries, finely sliced (optional)
- Prepare the crepe batter: In a blender or food processor, combine the granulated sugar, all-purpose flour, salt, lemon zest, eggs, milk, heavy cream, and vanilla extract. Blend on high speed until well-combined, then transfer to an airtight container and refrigerate for at least 30 minutes or up to 1 day.
- Cook the crepes: Place an 8-inch frying pan over low heat and generously spray with nonstick cooking spray or melt a small amount of butter. Once the pan is warm, pour ¼ cup of the crepe batter into the center of the pan. Using the handle, tilt the pan to swirl the batter so that it covers the entire surface of the pan. Cook for 1-2 minutes, then use a spatula to gently lift the edges of the crepe from the pan. Use your fingers or a spatula to flip the crepe, then cook for another 30 seconds to 1 minute until set. Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan well with nonstick cooking spray or butter in between each crepe.
- Prepare the honey whipped ricotta: In a blender, combine the ricotta, honey, lemon zest, and vanilla extract, and blend it all together on high speed until well-combined and smooth.
- Serve the crepes: Once the crepes have cooled, top them with the honey whipped ricotta and sliced strawberries (or any other fruit of your choice). Enjoy!
- Stored in an airtight container, leftover unfilled crepes will stay fresh in the fridge for up to 1 day.
- Make sure to let the crepes cool completely before topping them with the honey whipped ricotta.
- If desired, you can make the crepe batter ahead of time and store it in the fridge for up to 1 day.
- Recipe adapted from The International Culinary Center.
Keywords: crepes, homemade crepes, french crepes, ricotta, honey ricotta, how to make crepes