BRIGHT STARTS
Homemade Lemon Ricotta Crêpes
SERVINGS: 4–6 INGREDIENTS: Crêpes 1 cup cold milk 2 large eggs 2
tbsp canola oil, plus more for cooking
1 2
cup all-purpose flour tbsp granulated sugar
Pinch salt Lemon Ricotta Filling 8 oz ricotta cheese 1/4 cup granulated sugar 1 tsp vanilla extract
2–4 tbsp milk Zest of 1 lemon INSTRUCTIONS:
1. Add milk, eggs, canola oil, flour, sugar and salt to a blender in the order listed. Blend until smooth, scraping down the sides if need- ed. Cover and refrigerate for 1 to 2 hours, if desired, for a smoother batter. 2. Heat a non-stick skillet over medium-high heat and lightly coat with oil. Lift the pan off the heat and pour in a small amount of batter, swirling to coat the bottom evenly. Return to heat and cook until lightly golden underneath, about 20 seconds. Flip and cook for another 15 seconds. Transfer to a plate and repeat with remaining batter, adding more oil as needed. 3. Combine ricotta, sugar, vanilla, milk and lemon zest in a food processor. Blend until smooth and creamy. 4. Spoon filling onto warm crêpes and roll or fold as desired. Dust with powdered sugar before serving, if desired.
LIGHT, DELICATE CRÊPES filled with a creamy lemon ricotta mixture make an elegant breakfast, brunch or dessert. Bright citrus flavour and smooth ricotta create a refreshing balance in every bite.
Fresh berries make an excellent topping alongside the lemon ricotta filling.
16 | SUMMER 2026 | SAVOUR MANITOBA
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