Sunshine Breakfast Crepes
Brighten up your morning with these irresistible Sunshine Breakfast Crepes, a delightful blend of light, golden crepes and a creamy citrus ricotta filling. Perfectly balanced with hints of zesty lemon and orange, these crepes are filled with natural sweetness from honey and crowned with a medley of fresh berries for a burst of color and flavor. Whether you're hosting a weekend brunch or treating yourself to a luxurious breakfast, this recipe combines simple ingredients and an easy technique to create a stunning dish in just 35 minutes. Finished with a dusting of powdered sugar and a drizzle of honey, these crepes are as beautiful as they are delicious—sure to bring a little sunshine to any table.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 Large eggs
- 2 tablespoons Melted butter
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Ricotta cheese
- 2 tablespoons Honey
- 1 teaspoon Lemon zest
- 1 teaspoon Orange zest
- 0.5 teaspoon Vanilla extract
- 1 cup Fresh berries (strawberries, blueberries, raspberries, etc.)
- 1 tablespoon Powdered sugar (for garnish)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, beat the eggs until fully blended and then whisk in the milk and melted butter.
Gradually add the wet ingredients to the dry ingredients, whisking constantly until a smooth batter forms. Let the batter rest for 10 minutes.
Meanwhile, prepare the citrus filling. In a medium bowl, mix the ricotta cheese, honey, lemon zest, orange zest, and vanilla extract until creamy and well-combined. Set aside.
Heat a medium-sized non-stick skillet or crepe pan over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of crepe batter into the pan, swirling it around quickly to cover the bottom of the pan in a thin layer.
Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook for another 30-60 seconds until the second side is golden. Remove from the pan and repeat with the remaining batter.
To assemble, place a spoonful of citrus ricotta filling down the center of each crepe, fold or roll the crepe around the filling, and transfer to a serving plate.
Top the filled crepes with a handful of fresh berries, a light dusting of powdered sugar, and drizzle with honey for added sweetness.
Serve immediately and enjoy your Sunshine Breakfast Crepes!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 23.6 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 245 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
