Tangy lemon curd is spooned over these warm ricotta filled and poppy seed studded crêpes. They are light, colorful, and perfect for an Easter brunch and buffet.
Active Time: 55 mins
Total Time: 1 hr 15 mins
Yield: 4 to 5
Ingredients
Lemon Curd
3 eggs
3/4 cup freshly squeezed lemon juice
1/4 cup agave
3 tablespoons melted coconut oil
Zest of one lemon
Crêpes
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup skim milk or almond milk
1/2 cup water
2 extra large eggs
2 tablespoons melted unsalted butter
1 1/2 tablespoons poppy seeds
1 tablespoon freshly grated lemon zest, plus more for garnish
1 1/4 cup ricotta cheese
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