Grapefruit marmalade crepes with whipped citrus ricotta
These easy grapefruit crepes are served with a dollop of whipped citrus ricotta. They are just as perfect for breakfast or brunch as they are for dessert!
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.