I don’t know about you, but we don’t do a whole lot for Mother’s Day. As in, I refuse to go out to brunch, lunch, dinner or whatever because we have learned that lesson the hard way. It’s CHAOS!
Call me a Mother’s Day party pooper but I’m all in for “at-home-Mother’s Day” and I won’t be mad if starts with crepes…with these grapefruit marmalade crepes with citrus whipped ricotta ‘specifically’!
The great news about this recipe is that it is super easy to make. The batter can be made up to one day ahead of time. Even better news: the crepes cook and taste better the longer the batter sits. Which means you (or the kids, and/or the significant other) can do most of the recipe prep ahead of time, including whipping up the ricotta.
Although I used grapefruit marmalade for the filling, you can make these crepes with your favorite marmalade or jam. The grapefruit zest and juice in the whipped ricotta can be replaced for any other citrus.
Here it is the quick video for the steps on how to make these grapefruit marmalade crepes with whipped citrus ricotta.
Happy Mother’s Day to all the mamas out there. May our day be filled with love and deliciousness!
Grapefruit marmalade crepes with whipped citrus ricotta
Ingredients
For the crepe
- 3 eggs
- 2 tbsp melted butter
- 1 1/4 cup milk
- 1/4 cup powder sugar
- 1 1/3 cup flour
- pinch of salt
- Grapefruit marmalade (I used Trader Joes) or any jam/jelly of your choice
For the whipped citrus ricotta
- 2 cups whole fat ricotta (16 ounces)
- 1/2 cup powder sugar
- 1 tbsp grapefruit zest
- 1/2 tbsp vanilla extract
- 1/4 cup grapefruit juice
Instructions
For the crepes
- Combine all crepe ingredients in a blender. Process until smooth. Chill for at least 1 hour.
- Heat an 8-inch nonstick crepe pan or skillet over medium heat. Coat pan lightly with butter or cooking spray. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned; cook 1 minute or until center is set.
- Place crepes on a plate and let it cool completely. Stack crepes between single layers of wax paper to prevent sticking.
For the whipped citrus ricotta
- Combine the ingredients listed for the whipped citrus ricotta in the bowl of a food processor. Process for 10 to 15 seconds until smooth. Refrigerate until it is time to assemble and serve the crepes.
Assembling the crepes
- Place 1 crepe on a small dessert plate; spread a thin layer of marmalade over each crepe. Fold each into a triangle. Top each serving with a dollop of the whipped citrus ricotta. Sprinkle crepes evenly with powdered sugar. Garnish with grapefruit slices and mint sprigs, if desired.