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
How to Make It
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.
In a small bowl, toss strawberries with remaining 1 Tbsp. sugar, 1 Tbsp. lemon juice and salt.
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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