Crepes with Jam & Ricotta
Paper-thin crepes made in one skillet, filled with whipped ricotta and jam in under 5 minutes. The batter cooks in advance—store it in the fridge and make fresh crepes whenever hunger strikes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- ¾ cup all-purpose flour
- 1 cup whole milk
- 2 whole eggs
- ¾ cup ricotta cheese
- ½ cup jam (any flavor)
- 2 tbsp powdered sugar
Instructions
- 1
Whisk flour, milk, eggs, and a pinch of salt in a bowl until smooth. Let rest 5 minutes.
- 2
Heat a 10-inch nonstick skillet over medium-high. Lightly butter it, then pour 3 tbsp batter in the center.
- 3
Tilt and swirl the pan immediately so batter spreads thin and even. Cook 60 seconds until the bottom is pale golden.
- 4
Flip the crepe. Cook the other side 20 seconds until set. Slide onto a plate. Repeat with remaining batter.
- 5
Whisk ricotta with powdered sugar. Spread 2 tbsp on each crepe, add 1 tbsp jam, then fold in half.
- 6
Serve warm or at room temperature. Dust with extra powdered sugar if you like.
Tools you’ll need
- mixing bowl
- whisk
- 10-inch nonstick skillet
- spatula
- butter knife
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