Gluten-Free Ricotta Lemon Crepes

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (with xanthan gum) 2 cups certified gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 cup whole milk ricotta cheese 0.5 cup whole milk ricotta cheese
• 2 large eggs 2 large eggs
• 1 cup milk (dairy or non-dairy) 1 cup milk (dairy or non-dairy)
• 2 tbsp melted unsalted butter or neutral oil 2 tbsp melted unsalted butter or neutral oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 1 tsp lemon zest 1 tsp lemon zest
• 0.5 tsp salt 0.5 tsp salt

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until thoroughly combined. This ensures an even distribution of leavening and seasoning throughout the batter.

2. 2

   In a separate medium bowl, whisk together the whole milk ricotta cheese, eggs, milk, melted butter or oil, pure vanilla extract, and lemon zest until smooth and well incorporated. The mixture should be creamy and fragrant from the lemon zest.

3. 3

   Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, lump-free batter forms. The batter should have a consistency similar to heavy cream; if it's too thick, add a tablespoon more milk at a time. Let the batter rest for about 5 minutes to allow the gluten-free flour blend to hydrate.

4. 4

   Heat a lightly greased non-stick skillet or crepe pan over medium heat. Once hot, pour about 1/4 cup of batter into the center of the pan and swirl it around to create a thin, even circle. Cook for about 2-3 minutes, or until the edges begin to lift and the bottom is lightly golden brown. Carefully flip the crepe and cook for another 1-2 minutes on the other side until cooked through.

5. 5

   Repeat the cooking process with the remaining batter, stacking the finished crepes on a plate as you go. Serve warm with your favorite toppings such as fresh berries, a dusting of powdered sugar, or a dollop of extra ricotta and a drizzle of honey.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.