Blueberry Lemon Ricotta Pancakes
Adapted by Ellen Touart-Grob from The Spruce Eats

(Download a PDF of this recipe here)

Ingredients

• 1 large egg
• 1 3/4 cups milk
• 1/3 cup ricotta cheese
• 1 tablespoon maple syrup
• 2 tablespoons melted butter
• Zest of 1 lemon
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup blueberries (fresh or frozen)

In a medium bowl, beat the egg, milk, ricotta cheese, maple syrup, melted butter, lemon zest, and vanilla together until well blended. In a larger bowl, whisk together the flour, baking powder and salt. Pour the egg and milk mixture over the flour mixture and blend gently until there are no visible bits of flour remaining. The batter will be a little lumpy. Gently fold in the blueberries. Let the batter sit for about 5 minutes. It will puff up a bit. If it’s too thick, add a little more milk. It will be easier to dispense the batter if it’s in a pourable container.

Heat up a well-seasoned cast iron griddle or a large non-stick skillet on medium-high heat before you begin. Make sure it gets nice and hot before you start cooking the pancakes. Sweet or Savory Crepes Blueberry Lemon Ricotta Pancakes

When the skillet or griddle is hot, coat the bottom with about two teaspoons of butter, ghee, or a neutral oil, then lower the heat to medium-low. Pour large circles of batter onto the griddle. Cook on the griddle for a few minutes, before flipping. (A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping.) Keep the pancakes warm in a 200º F oven while cooking the remaining ones.

Serve with maple syrup and a dollop of yogurt or more ricotta, and some extra blueberries, if desired.

Sweet or Savory Crepes
Makes about 12 crepes

(Download a PDF of this recipe here)

Ingredients

• 1 ½ cups Flour
• ½ teaspoon salt
• 3 large eggs
• 1 ½ cups whole milk
• 4 tablespoons unsalted butter

Mix flour and salt together. Whisk the eggs and milk until well blended, pour egg mixture over the flour mixture, and blend until smooth. Stir in the butter. Let batter rest one half hour, if possible. Stir again before using. If the batter is too thick, thin with a small amount milk or water, until desired consistency.

Heat a 6” to 8” non-stick skillet. When the pan is nice and hot, put a small amount of butter, ghee or neutral oil in the pan and spread with a silicone spatula or brush. Then pour about ¼ cup of batter in the pan and tip the pan to spread the batter until it evenly coats the bottom of the pan. Cook about 2 minutes, until the bottom of the crepe is golden brown, flip and cook the second side for about 30 seconds. Stack crepes on a plate and continue to make additional crepes, or serve immediately.

Crepes can be made ahead and stacked and then reheated just before serving. The premade crepes can be tightly covered and stored in the fridge for a couple of days. They can also be frozen with parchment between each crepe.

Filling
For sweet crepes, fill with fruit or jam, chocolate, peanut butter or Nutella – combinations are endless – rolling them or folding into quarters, serve with maple syrup, if desired.

For savory crepes, fill with cheese, mushrooms, caramelized onions, or leftover chicken.

Sweet or Savory Crepes