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Flavorful Brown Butter Strawberry Crepes with Whipped Ricotta

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These crepes feature a nutty brown butter flavor paired with sweet strawberries and a creamy whipped ricotta filling, perfect for an easy and elegant homemade brunch.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs (room temperature)
  • 1 cup whole milk (or almond milk for dairy-free)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter (for browning)
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons heavy cream (or coconut cream for dairy-free)
  • 1 tablespoon honey
  • 1/2 teaspoon lemon zest
  • 2 cups fresh strawberries, hulled and sliced
  • Powdered sugar for dusting (optional)
  • Extra brown butter for drizzling (optional)

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter. Stir occasionally until it foams and then turns a golden brown color with nutty aroma (about 3-5 minutes). Remove from heat and let cool slightly.
  2. Make the Crepe Batter: In a mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. In a separate bowl, beat 2 large eggs, then add 1 cup whole milk and 1 teaspoon vanilla extract. Slowly pour wet ingredients into dry while whisking to avoid lumps. Stir in the browned butter (cooled but still liquid). Batter should be smooth and slightly thin (like heavy cream). Let it rest for 15 minutes.
  3. Prepare the Whipped Ricotta: Combine 1 cup ricotta, 2 tablespoons heavy cream, 1 tablespoon honey, and 1/2 teaspoon lemon zest in a blender or bowl. Blend or whisk vigorously until light and fluffy (about 2 minutes). Chill until ready to use.
  4. Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup batter into the pan, tilting and swirling to coat the bottom evenly in a thin layer. Cook for 1 to 2 minutes until edges lift and bottom is golden brown, then flip and cook for another 30 seconds. Transfer to a plate and cover loosely with foil. Repeat until all batter is used.
  5. Assemble the Crepes: Lay a crepe flat and spread a generous spoonful of whipped ricotta over half. Top with sliced strawberries, then fold crepe over filling and fold again into a triangle or roll. Repeat with remaining crepes.
  6. Finish and Serve: Drizzle extra warm brown butter over the stacked crepes and dust with powdered sugar if desired. Serve immediately.

Notes

Rest the batter for at least 15 minutes to ensure tender crepes. Watch the butter carefully when browning to avoid burning. Use medium heat for cooking crepes and swirl the pan quickly to get a thin, even layer. If batter is thick, whisk in a splash of milk. Use chilled ricotta and heavy cream for fluffiest whipped filling. Crepes can be made ahead and stored in the fridge; reheat gently before serving.

Nutrition

Keywords: brown butter, strawberry crepes, whipped ricotta, brunch, easy crepes, homemade crepes, breakfast, dessert

Find it online: https://coracooks.com/flavorful-brown-butter-strawberry-crepes-with-whipped-ricotta-recipe-for-easy-homemade-brunch/