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Strawberry Lemon Ricotta Crepes

Health MAY 2014

  • Yield: Serves: 4
  • Prep time: 15 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 9g
  • Saturated fat: 6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9g
  • Carbohydrate: 23g
  • Fiber: 2g
  • Cholesterol: 38mg
  • Iron: 1mg
  • Sodium: 168mg
  • Calcium: 153mg

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Strawberry Lemon Ricotta Crepes Recipe