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Any meal involving a tender, thin crepe makes me happy. Adding honey-sweetened ricotta brings a creamy luxury while keeping the texture light. If you want to have a savoury option, you can split the batch of ricotta and mix half with some fresh chopped basil and a pinch of salt. Top with sliced tomatoes and a drizzle olive oil.

Servings: Makes about 8


2 tbsp unsalted butter

300 ml milk

1 cup all-purpose flour

1/4 tsp salt

2 tsp sugar (optional)

2 cups fresh ricotta

lemon zest

2 tsp honey

dark chocolate, grated


Melt 2 tbsp of unsalted butter. Measure out 300ml of milk. In a medium bowl, combine 1 cup all-purpose flour and a 1/4 tsp salt. Add 1/2 the milk and whisk until smooth.

Add the rest of the milk, the melted butter and 2 tsp of sugar (sugar is optional). Heat a lightly greased medium-sized, non-stick pan over medium heat.

Add a scant ladle-full of batter and rotate the pan until the batter is spread thinly but fully covers the bottom.

Put back on the stove and cook for about one minute. Look for the crepe to start looking dry, flip it and cook for another 30 seconds before transferring to a plate. Repeat till all the batter is used.

Using an electric mixer, combine 2 cups of fresh ricotta with the zest of one lemon and 2 tsp of honey.

Spread 2 tbsp of the sweetened ricotta on each crepe and roll.

Garnish with grated dark chocolate and more lemon zest.