Is there anything more delightful than a decadent crêpe? And yet, I feel like many of us rarely make them at home. The versatility of this brunch favorite makes it a guaranteed crowd pleaser (do you prefer sweet? or savory?), and today I’m sharing one of my favorite ways to eat it. This lemon blueberry ricotta crêpe recipe is just perfect for spring entertaining!
Lemon Blueberry Ricotta Crêpes // 6-8 servings
- 1 cup Ricotta cheese
- 1 cup Mascarpone cheese
- Blueberry Filling (canned or from scratch!)
- Half a lemon, juiced and zested
- 1 tsp lemon extract
- ¼ cup powdered sugar
- 1 egg yolk
- Fresh blueberries
- Lavender honey, or fresh honeycomb
- Edible flowers for garnish
- Crêpes (we used William Sonoma Crepe Mix!)
In a bowl, use a mixer to combine the ricotta, mascarpone, blueberry filling, lemon juice, lemon extract, powdered sugar and egg yolk. When thoroughly mixed, fold in the lemon zest. You can always add a bit more lemon or sugar to get the sweetness or tartness just where you like it!
The ingredients should combine to create a light, fluffy filling. Once the filling is ready, place in fridge to keep cool while you make your crêpes! We used an easy crêpe mix, but if you’re feeling particularly challenged by the process, some grocery stores also stock ready-made crêpes that you can purchase ready to go! (A bonus when entertaining for a larger group!)
To assemble, lay out your crêpe and use a spatula to spread a thick line of filling down the middle of the crepe. Add a small handful of fresh blueberries, then fold the bottom of one end of the crêpe up to hold in the filling. Fold in the sides, and roll up! Because this filling is so fluffy, I like to over-fill the crêpes more than you would for a traditional style crêpe. 
Drizzle the honey over the crepes, then top with fresh blueberries and lemon zest before finishing off with powdered sugar. I love the addition of lavender honey to this dish, but any honey will do!
Garnish with edible pansies or other flowers, and enjoy!!
