Breakfast & Brunchcopykat
IHOP Lemon Ricotta Blueberry Crepes
Soft vanilla crepes filled with bright lemon ricotta and topped with sweet blueberries. A delicious homemade version of IHOP’s famous brunch crepes.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- pan
- spatula
- blender
📝 Preparation Steps
1
Place the flour, salt, and sugar in a large bowl and mix with a fork.
flour2 cupssugar3 teaspoonscup granulated sugar1/4
2
In another bowl, whisk together the milk and eggs. When the texture is uniform, add the vanilla extract and 4 tablespoons of melted butter. Stir to combine.
large eggs4butter (melted, divided use)6 tablespoons
3
Pour half of the milk mixture over the flour and stir to make a paste. Once incorporated, add the rest of the milk and stir to create a very thin batter.
flour2 cups
4
Cover and refrigerate for at least ⏱️ 30 minutes or up to ⏱️ 48 hours.
5
Heat a 10-inch nonstick skillet over medium heat. Brush the skillet with a thin layer of melted butter.
butter (melted, divided use)6 tablespoons
6
Pour about 2 ounces of batter (1/4 cup) into the pan. Swirl the pan until the batter has spread evenly into a round shape, using a spatula if necessary. Cook the crepe until just set, about ⏱️ 30 seconds. Do not let the edges brown. Flip and cook for another few seconds. Remove the crepe from the pan and repeat with the remaining batter.
7
To make the filling, pulse the granulated sugar in a blender for about ⏱️ 30 seconds. This offers more structure to the filling than powdered sugar. Add the ricotta, lemon juice, and salt and pulse a few times to combine.
sugar3 teaspoonscup granulated sugar1/4lemon juice2 tablespoons
8
Place 2 to 3 tablespoon of filling in the center of each crepe. Roll up the crepes. Place 2 or 3 filled crepes on each plate. Garnish with fresh blueberries and a lemon wedge.
Nutrition Facts
calories
395 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
12 g
sodium Content
354 mg
protein Content
15 g
trans Fat Content
0.4 g
cholesterol Content
151 mg
carbohydrate Content
38 g
saturated Fat Content
12 g
unsaturated Fat Content
7 g
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