Strawberry Lemon Ricotta Crepes

Photo: Romulo Yanes


Serves: 4

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 206
Fat 9 g
Satfat 6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9 g
Carbohydrate 23 g
Fiber 2 g
Cholesterol 38 mg
Iron 1 mg
Sodium 168 mg
Calcium 153 mg


1 cup whole-milk ricotta
1 teaspoon 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 and quartered
Pinch of salt
4 9-inch crepes, homemade or store-bought


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.

Lori Powell,


May 2014
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