Wesson Recipes

Delightful Lemon Ricotta Crepes

40oz Wesson Vegetable Oil Bottle

Makes 4 servings

Indulge in a culinary symphony of flavors with our delightful Lemon Ricotta Crepes, crafted to perfection with the exquisite touch of Wesson Vegetable Oil. Picture this: delicate, paper-thin crepes, whispering promises of indulgence with each golden fold. The aroma of sunny citrus and golden crepes is sure to put a spring in your step for the whole day. And as you take that first delectable bite, your senses are greeted with a burst of tangy lemon, balanced by the smooth, velvety texture of the ricotta filling.

But the magic doesn’t stop there. Topped with a decadent medley of macerated peaches, apricots, and nectarines, these crepes are an irresistible treat that will leave you longing for more. Drizzle a touch of honey or dust with powdered sugar for an extra touch of sweetness, elevating this already sublime experience to new heights.

Whether served as a decadent breakfast treat or a delightful dessert, our Lemon Ricotta Crepes made with Wesson Oil are sure to captivate your taste buds and leave you longing for just one more blissful bite.

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  • Eggs, dairy (milk, cheese)
  • Ingredients

    Wesson Basics Crepes
    Flour, all purpose 1 cup.
    Salt, table 1/2 tsp.
    Sugar 2 tbsp.
    Wesson Vegetable Oil 2 tbsp.
    Eggs 2 .
    Milk 1 1/4 cups.
    Lemon Ricotta Filling
    Ricotta Cheese 1 1/3 cups.
    Lemon Zest 1 lemon.
    Lemon Juice 1 lemon.
    Icing Sugar 1/4 cup.
    Vanilla extract 1/2 tsp.
    Macerated Fruit
    Necatarines, peaches, apricots (fresh or frozen) 2 cups.
    Sugar 2 tbsp.
    Lemon Juice 1/2 tsp.


    Wesson Basics Crepes

    In a medium bowl, whisk together flour and salt and set aside. In a separate bowl, blend Wesson Vegetable Oil, eggs, milk, and sugar until well combined. Add in the dry ingredients gradually, mixing the batter in between additions. Blend for 30-45 seconds or until batter is completely smooth.

    Heat a medium non-stick pan over medium-high heat, adding 1 tbsp of Wesson Vegetable Oil to coat the pan. Add 1/4 – 1/3 cup batter to the center of the pan, quickly lifting the pan off the element and rotating it in a circular motion to evenly coat the pan with the batter. If your batter seems a bit thick and difficult to spread, add milk 1 tbsp at a time until desired consistency is reached.

    Cook the crepe for about 15-20 seconds until the bottom is slightly browned. carefully flip the crepe and cook for an additional 5-10 seconds, lightly browning the other side.

    Transfer the crepe to a plate and repeat the process.

    Lemon Ricotta Filling

    Drain ricotta cheese to remove excess liquid. In the bowl of a stand mixer, combine ricotta cheese, lemon zest, lemon juice, icing sugar, and vanilla. Blend on medium speed until smooth.

    Macerated Fruit Topping

    In a medium bowl, toss fruit, sugar, lemon juice until the fruit is well coated.

    If the fruit is fresh, slice the peaches, nectarines, or apricots to desired thickness, about 1/4″-1/2″ thick. Let the fruit sit in the fridge for at least one hour to overnight. The fruit will soften and create a thin syrup.

    Tip: if you don’t have time to let the fridge macerate in the fridge, add the fruit, sugar, and lemon juice to a nonstick pan and cook over medium heat until softened.

    Assembly Method
    On a large plate or cutting board, lay a crepe flat. Spread a heaping tablespoon of ricotta filling evenly over the surface of the crepe. Fold teh crepe in half into a half circle and then in half again to form a quarter circle. Arrange 3 crepes onto a plate, and spoon over the macerated fruit. Garnish with a dusting of icing sugar and lemon zest.
    This recipe can be easily doubled to serve larger crowds