Lemon Ricotta Crepes with Blueberry Compote

Hey Friends Hey!

Do you ever have an idea for a meal in your head and you just have to try it? Well, that is exactly what happened when making this recipe. For days, I daydreamed about what this would look like in person. That day came, and I made my "crepes" which were supposed to be pancakes but I realized that all of the ingredients helped to make these pancakes more crepe like and guess what???? I really wasn't that excited to try them. My husband and son ate the now crepes with no hesitation and my husband even pointed out the lemon zest in the crepe! Alright Husband, points for you. However, I still wasn't satisfied. I plated the crepes, took pictures (that I hated), and it just didn't look good to be honest. I felt defeated, without even giving it a try. I had tried the ricotta topping throughout and the grittiness, I wasn't to sure of. It wasn't until I took the first bite with all of the components together that I realized, OMG this is so delish! So what did I do? I sat down, finished eating lol and then went back to perfect the recipe and plating! Oh, and because nothing that I do is ever that hard, this is super easy and fast for any weekend or holiday breakfast!

So enough of me talking! Here you go! Don't forget to follow me on Instagram!

You will need:

For the crepes-

Dry Pancake mix

1 egg

cream/milk

melted butter

dollop of ricotta cheese

1/2 lemon, zest only

For the compote-

2 c Blueberries, frozen or fresh

1/2 lemon, zest & juice

1/4 c brown sugar

pinch of salt

*** add cornstarch mix with a bit of water if not thick enough ***

For the butter-

2 tbsp butter, softened

1/4 c ricotta cheese, room temperature

1/4 c whipped cream cheese, room temperature

2-3 tbsp powdered sugar

1/2 lemon zest & juice

*** replace ricotta cheese with additional cream cheese if you do not like the texture ***

Directions:

1. Prepare the pancake mix as directed, replacing the water with milk/cream, oil with butter, adding an egg, ricotta and lemon zest. Set aside.

2. Over medium high heat, add all ingredients for the compote to a medium size sauce pan and mix until well incorporated. Bring to a boil. Once boiling reduce heat and let simmer for 5-7 minutes or until thickened and remove from heat. If the sauce is too loose, as 2 tsp cornstarch to a tsp of water and add into the compote mixture.

3. While the compote is simmering, mix all of the ingredients for the butter in a small bowl. Refrigerate until ready to use.

4. Heat your griddle/pan to medium low heat. We want crispy edges, but no burning. Once the hot, coat your pan with butter. Using an ice cream scoop, scoop crepe mixture onto pan. Allow crepes to cook 2- 3 minutes before flipping over (the mixture will go from glossy to dull when ready to flip) and cook an additional 30 secs to 1 minute. Wipe pan clean and repeat.

5. When ready to serve, top crepe with compote and a spoon full of butter! Serve immediately and enjoy!