Imagine a breakfast so divine it feels like a sweet embrace from a French pastry chef! These Maple Ricotta Stuffed Crepes are not just a meal, they're a culinary experience that transforms ordinary mornings into extraordinary moments. With delicate, silky crepes filled with creamy ricotta and drizzled with luxurious maple syrup, this recipe promises to elevate your breakfast game from mundane to magnificent.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 8 crepes
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1 tablespoon maple syrup
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- Maple syrup for drizzling
Instructions
- In a large mixing bowl, whisk together the flour, eggs, milk, and 1 tablespoon of maple syrup until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to allow the flour to hydrate.
- While the batter rests, prepare the ricotta filling. In a separate bowl, mix ricotta cheese with powdered sugar until well combined and smooth.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease the pan with butter or cooking spray.
- Pour about 1/4 cup of batter into the heated pan, quickly tilting and rotating the pan to spread the batter in a thin, even layer.
- Cook the crepe for 1-2 minutes until the bottom is light golden and the top appears dry. Carefully flip the crepe using a thin spatula and cook the other side for about 30 seconds.
- Transfer the cooked crepe to a plate and repeat the process with remaining batter, stacking crepes between parchment paper to prevent sticking.
- To assemble, spread a generous spoonful of the ricotta mixture in the center of each crepe. Fold the sides over to create a rectangular package.
- Plate the stuffed crepes and drizzle generously with additional maple syrup.
- Serve warm, optionally garnishing with a dusting of powdered sugar or fresh berries if desired.
Tips
- Let your crepe batter rest for 10 minutes - this allows the flour to fully absorb the liquid, resulting in smoother, more tender crepes.
- Use a non-stick pan and ensure it's at the right temperature - medium heat is key to achieving golden, evenly cooked crepes.
- When pouring batter, do it quickly and tilt the pan immediately to create thin, uniform crepes.
- Don't overcrowd your pan - cook crepes one at a time for the best results.
- Stack crepes with parchment paper between them to prevent sticking and maintain their delicate texture.
- For extra richness, consider adding a hint of vanilla extract to your ricotta mixture.
- Serve immediately for the best taste and texture - these crepes are best enjoyed warm!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 85mg
