Quick Prep Lemon Curd Crepes

Visually stunning, these Lemon Poppy Seed Crepes are filled with the creamiest ricotta cheese filling and topped with tangy homemade lemon curd.

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 28

Total Time: 48

Servings: Servings

Calories: 244kcal

Author: Kathy

Ingredients

For the crepes:

2 large eggs, room temperature
¾ cup milk
¼ cup water
¼ cup ricotta cheese
2 ½ tbsp unsalted butter, melted
2 tbsp agave syrup
½ tsp vanilla extract
1 cup all-purpose flou
pinch of salt
1 tbsp poppy seeds
zest from one lemon
butter, for cooking

For the lemon curd:

2 large eggs
1 egg yolk
½ cup freshly squeezed lemon juice
¼ cup agave syrup
pinch of salt
4 tbsp coconut oil, melted
zest from one lemon

For the ricotta filling:

1 cup ricotta cheese
2 tbsp heavy cream
1 tbsp agave syrup
½ tsp vanilla extract
1 tsp lemon zest

Instructions

Prepare the crepe batter. Add eggs, milk, water, ricotta cheese, melted butter, agave syrup, vanilla extract, all-purpose flour, and salt to a blender. Pulse for 10-20 seconds or until all ingredients are incorporated and the mixture is smooth. Pour into a large measuring cup. Whisk in the poppy seeds and lemon zest. Cover and refrigerate for at least 1 hour.
Prepare the lemon curd. Fill a small saucepan with 1 inch of water and bring to a simmer. Meanwhile, mix the eggs, egg yolk, lemon juice, agave syrup, and a pinch of salt in a heatproof bowl until well combined. Place the bowl in the saucepan. Whisk constantly for about 5-8 minutes or until thickened. Remove the bowl from the heat. Whisk in the melted coconut oil and lemon zest. Then, pour the lemon curd into a jar or an airtight container. Place plastic wrap directly on top of the curd, and refrigerate for at least 1 hour or until set. This will prevent moisture droplets from touching the curd.
Prepare the ricotta filling. In a small bowl, combine the ricotta cheese, heavy cream, agave syrup, vanilla extract, and lemon zest. Set aside.
Heat a non-stick skillet or a crepes pan over medium heat. Brush the hot pan with butter. Pour about 1/4 cup of the crepe batter into the pan. Swirl the skillet to spread the batter evenly in a thin layer. Cook for about 1 minute, then flip and cook for an additional 1 minute or until the batter is set and the edges are golden. Remove from the pan and repeat with the remaining batter. You will have about 10 crepes.
Spread 1 tbsp of ricotta filling on each crepe. Then, fold into quarters and top with chilled lemon curd. Enjoy!

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