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Strawberry Lemon Ricotta Crepes
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Brief Description
Tip: to keep your berries fresh, don't wash them until you're ready to use them, and trim after washing so they don't get waterlogged.
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Main Ingredient
strawberries
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Category: Desserts
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Calories per serving: 206 Fat per serving: 9g Saturated fat per serving: 6g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 9g Carbohydrates per serving: 23g Fiber per serving: 2g Cholesterol per serving: 38mg Iron per serving: 1mg Sodium per serving: 168mg Calcium per serving: 153mg
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Posted By: ecarr
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Posted On: Feb 21, 2015
Number of Servings:
Ingredients:
- 1 cups - whole-milk ricotta
- 1 teaspoons - finely grated lemon zest, plus more for garnish, optional
- 2 tablespoons - fresh lemon juice
- 2 1/2 tablespoons - confectioners' sugar, plus more for garnish, optional
- 12 ounces - strawberries hulled & quartered
- pinchs - of salt
- 4 - 9" crepes, homemade or store-bought
Directions:
1. In a medium bowl, stir together ricotta, lemon zest, 1 Tbsp. lemon juice and 1 1/2 Tbsp. sugar until mixture is smooth. Cover and refrigerate.
2. In a small bowl, toss strawberries with remaining 1 Tbsp. sugar, 1 Tbsp. lemon juice and salt.
3. Spread one-fourth of ricotta mixture evenly on one side of each crepe; fold into quarters on serving dishes. Top with strawberry mixture. Garnish with additional lemon zest and confectioners' sugar, if desired.
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