Chef Gianluca Deiana Abis: Crepes with Ricotta and Lemon Jam

Prep. time: 10 minutes

Cook Time: 50 minutes

Difficulty: 1 out of 5

Serve: 4

Ingredients: Crepes:

1 1/2 cups of flour

1 tablespoon of sugar

1/2 teaspoon of baking powder

1/2 teaspoon of salt

2 cups of milk

2 eggs

2 tablespoons melted butter

1/2 teaspoon of vanilla

Ricotta Filling:

1 1/2 cup of ricotta cheese

2 oz of cream cheese

3 tablespoons of sugar


For the crepes, add all ingredients to a medium sized bowl and mix well. You can use a blender to get all the lumps out. Heat a pat of butter in a sauté pan over medium heat. Pour a little less than 1/2 a cup of batter into the pan. Swirl the batter until it fills the pan. Cook for about one minute on each side.

For the ricotta filling, add all ingredients to a small bowl. Mix until well combined.

Put about 1/4 cup of the ricotta filling onto a crepe. Add a bit of lemon jam then roll the crepe. Top with powdered sugar, if desired. Enjoy!

Chef tips:

You can make crepes in a cast iron pan, regular skillet, or they sell Crepe pans with nonstick finishes which is nice because you don’t have to oil the pan as frequently. Place a stack of cooked, cooled crepes (between layers of wax paper) inside a zip plastic bag and refrigerate up to two days.


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