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Strawberry Crepes with Whipped Ricotta and Basil Sugar

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Elegant and easy crepes filled with whipped ricotta and topped with fresh strawberries and a unique basil sugar, perfect for a light and special Mother’s Day brunch.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk or 2%
  • 2 tablespoons (28g) unsalted melted butter
  • 1 tablespoon (12g) sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup (250g) whole milk ricotta cheese, drained
  • 1 tablespoon (21g) honey
  • Zest of 1/2 lemon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup packed fresh basil leaves (about 10 leaves)
  • 1/2 cup (100g) granulated sugar
  • 1 pint (450g) fresh strawberries, sliced

Instructions

  1. Prepare the basil sugar: Tear fresh basil leaves into pieces and pulse with granulated sugar in a food processor until finely chopped and sandy. Alternatively, finely chop basil and mix with sugar by hand. Set aside.
  2. Make the crepe batter: In a blender, combine flour, eggs, milk, melted butter, sugar, salt, and vanilla extract. Blend until smooth and frothy, about 30 seconds. Let batter rest for 10 minutes if possible.
  3. Whip the ricotta filling: Drain ricotta in a fine mesh sieve for 10 minutes. In a bowl, combine ricotta, honey, lemon zest, and vanilla extract. Whip with a hand mixer or whisk until fluffy and smooth. Adjust sweetness if needed.
  4. Cook the crepes: Heat a non-stick skillet over medium heat and lightly butter or oil it. Pour about 1/4 cup (60ml) batter into the pan, swirling to coat bottom thinly. Cook 1-2 minutes until edges lift and bottom is golden. Flip and cook 30 seconds more. Transfer to plate and cover loosely. Repeat with remaining batter.
  5. Assemble the crepes: Spread whipped ricotta on each crepe, top with sliced strawberries, and sprinkle with basil sugar. Fold or roll as desired.

Notes

Let the batter rest 10-20 minutes for tender crepes. Drain ricotta well to avoid runny filling. Use medium heat to prevent sticking or tearing. Basil sugar tastes better if made ahead and rested. Variations include using mascarpone, mixed berries, or adding mint to basil sugar. Batter can be made ahead and refrigerated up to 24 hours.

Nutrition

Keywords: strawberry crepes, whipped ricotta, basil sugar, Mother's Day brunch, easy crepes, fresh berries, brunch recipe

Find it online: https://daintydine.com/strawberry-crepes-with-whipped-ricotta-and-basil-sugar-easy-mothers-day-brunch-recipe/