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Homemade Crepe Recipe

easy homemade crepes

Homemade Crepe Recipe

Basic Crepes:
2 cups flour
1/2 teaspoon salt
1/3 cup sugar (1 teaspoon for savory)
5 eggs
2 cups milk
1/2 cup (4 ounces) butter, melted

Ricotta Cream Filling:
3/4 cup part skim milk ricotta
6 ounces cream cheese
1/3 cup powdered sugar
zest of 1/4 of an orange
3/4 teaspoon vanilla extract

Orange Scented Raspberries:
1/4 cup sugar
3/4 teaspoon cornstarch
12 ounces frozen raspberries
zest of half an orange
juice from one small orange

Basic Crepes:
Add all ingredients to a blender and process on high for 45-60 seconds, or until well blended. Scrape sides down, if necessary, with a spatula. Let rest in the refrigerator for an hour or up to overnight.

Heat a 10-inch crepe pan over medium heat. Lightly grease with butter or spray oil. When hot, add 1/3 cup of batter to the pan.

Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 1 minute. When the top is no longer shiny, then you will know it is ready to turn. Flip with a spatula and cook for another 15-45 seconds, until golden. Remove and place on a plate while you cook the remaining crepes.

For the Ricotta:
Add all ingredients to a bowl and beat with an electric mixer (I used hand-held) until combined. Set aside in a bowl.

For the Orange Scented Raspberries:
Add the sugar and cornstarch to a medium saucepan. Stir until combined. Add the raspberries, zest, and orange juice. Cook over medium-high heat until boiling, then reduce to low and cook for 5 minutes, or until sauce has thickened.

Assembly of the Crepes:
Spread one side of each crepe with the ricotta mixture. Roll up and top with raspberries.

Seen on Good Life Eats

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