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Strawberry Lemon Ricotta Crepes

Photo: Romulo Yanes
Prep time 15 mins
Yield Serves: 4

Ingredients

  • 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

Nutrition 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

How to Make It

  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.