Ingredients
Scale
- 1 cup cold milk
- 2 large eggs
- 2 tablespoons canola oil
- 1 cup all-purpose flour
- 2 tablespoons sugar
- pinch of salt
- 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 milk, eggs, canola oil, flour, salt, and sugar. Blend until smooth.
- Cover and refrigerate the batter for 1-2 hours.
- Heat a non-stick skillet over medium-high heat and lightly grease with oil.
- Pour a small amount of batter into the skillet, swirling to coat evenly. Cook until golden brown (about 20 seconds), then flip and cook for an additional 15 seconds.
- For the filling, blend ricotta cheese, lemon zest, sugar, vanilla extract, and milk until smooth.
- Fill each crepe with the lemon ricotta mixture, fold or roll them up, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crepe (50g)
- Calories: 137
- Sugar: 7g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 49mg