Citrus Ricotta Crepes

So one day I felt that regular pancakes weren't extra enough for me, and I'm hoping that summer comes faster. So I decided to pull a twist on the traditional recipe and make a warm weather-inspired crepe. Now while these aren't as glamorous as the ones you see on the gram, I can guarantee they taste pretty dang good.

Citrus Ricotta Crepes

Ingredients for the Crepes

8 Tbsp unsalted butter
1 cup all-purpose flour
3/4 cup whole milk
3 large eggs
1/2 tsp vanilla extract
1/4 tsp salt
A pinch of cardamon

Instructions

1. Mix up the flour, cardamom, and salt together in one bowl and the eggs, melted butter, milk, and vanilla in another.
2. Slowly combine these two bowls as you stir to avoid clumps of flour.
3. Once the mixture is combined and smooth set aside.
4. You will want to put a flat pan on the stovetop and turn on the heat to a medium to lower temperature. 
5. Put a little bit of butter in the center of the pan and then pour crepe mix into the middle of the using a measuring cup.
6. With the bottom of the flat metal measuring cup smooth and swirl the mixture outwards in a circular motion to get the pancake thin 

Alrighty so now you have a bomb stack of crepes!


Ingredients for the Citrus Infused Ricotta Filling

5 mint leaves chopped into small pieces
2 cups of fresh Ricotta Cheese
Half a Lime

Instructions

1. Dice the mint leaves into fine pieces.
2. Juice the lime half and zest the rind. 
3. Mix the mint and lime together before slowly mixing it into the ricotta cheese.
4. Cover and set in the cooler for a while to increase flavor or use right away

And there you have it very yummy crepes!
 If you are looking for some toppings, use regular maple syrup or my homemade vegan berry syrup.