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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!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Breakfast, brunch, Dessert
Ingredients Method

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

Method
 

For the crepes
  1. Combine all crepe ingredients in a blender. Process until smooth. Chill for at least 1 hour.
  2. 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.
  3. 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
  1. 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
  1. 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.