Description
Soft crepes filled with lemon-scented ricotta, dipped and cooked French toast–style, then topped with warm vanilla stewed strawberries and coconut whipped cream.
Ingredients
Crepes
- 2 large eggs
- 3/4 cup milk (2%)
- 1 cup white whole wheat flour, whole wheat pastry flour, or all-purpose flour
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/2 cup water
Filling & French Toast Mixture
- 1 1/2 cups whole milk ricotta cheese
- 4 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 4 large eggs, divided
- Zest of 1/2 lemon (or to taste)
- 1 tablespoon + 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 1 teaspoon cinnamon (optional)
- Pinch of salt
- Butter, for the pan
Vanilla Stewed Strawberries
- 3 cups strawberries, quartered
- 2–4 tablespoons honey
- 1/4 cup water
- Seeds from 1 vanilla bean
For Serving
Coconut whipped cream
Instructions
- Whisk together eggs, milk, flour, melted butter, salt, and water until smooth. Rest batter 10–15 minutes.
- Cook crepes in a buttered nonstick skillet, flipping once, and set aside.
- Simmer strawberries, honey, water, and vanilla bean seeds until softened and syrupy; set aside.
- Mix ricotta, cream cheese, powdered sugar, lemon zest, and vanilla until smooth.
- Fill each crepe with ricotta mixture and roll gently.
- Whisk remaining eggs with milk, cinnamon (if using), and salt.
- Dip filled crepes lightly into egg mixture and cook in a buttered skillet until golden on both sides.
- Serve warm topped with vanilla stewed strawberries and coconut whipped cream.
Notes
- Allow crepe batter to rest for tender texture.
- Use fresh lemon zest for the brightest flavor.
- Cook French toast crepes over medium-low heat to avoid browning too quickly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes