Ingredients
Scale
- 1 cup cold milk
- 2 large eggs
- 2 tablespoons canola oil + more for frying
- 1 cup all-purpose flour
- Pinch of salt
- 2 tablespoons sugar
- 8 oz. ricotta cheese
- Zest of 1 lemon
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 – 4 tablespoons milk
Instructions
- In a blender, combine the cold milk, eggs, canola oil, flour, salt, and sugar. Blend until smooth. Refrigerate for 1–2 hours.
- Heat a non-stick skillet over medium-high heat and add about ½ teaspoon of oil.
- Pour a small amount of batter into the skillet while rotating to cover the surface evenly. Cook until golden brown (about 20 seconds), then flip and cook for another 15 seconds.
- In a food processor, whip ricotta cheese with lemon zest, granulated sugar, vanilla extract, and additional milk until smooth.
- Fill warm crepes with the lemon ricotta mixture and roll or fold before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg