RICOTTA STUFFED CREPES WITH LEMON ZEST

SOMEWHAT PATIENTLY…

Can somebody please explain to me how we are halfway through March already? This month has cruised by in what seems like a whirlwind of cuddles, laundry, sunshine!!!, cleaning, etc. I suppose I’m making up for our rough February. What a difference a few healthy weeks make. In fact, so far March is definitely proving itself to be a significant improvement in every way.

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I’ve been taking a WordPress class at the college in the evenings with my Dad and beginning the rather tedious process of rebuilding all three of my websites. I’m starting with the most complicated one in the hope that the other two will be a breeze by comparison. This is resulting in a little less time spent doing actual “blogging” at the moment because I’m so sick of looking at my computer at the end of the day! But it will be wonderful in the end to have them all in one place, and to have complete creative and functional understanding of them.

I had an audition Monday which gave me a little acting fix just in time… every once in a while I get a sort of melancholy wave of missing it, of craving it, and often an audition pops up just in time to give me a little fix. It’s not the same thing as working on a little indie film, or shooting a commercial but it feels good to keep my toes wet. I know it’s time for a fix when I start to reminisce about our time in L.A. I start to think about the way it feels to drive on the ridged streets, the feeling of California grass under bare feet in the early morning, the buzz and excitement of walking onto a studio lot. I have half a mind to pop the girls in the car and head south… don’t ask me how I’d manage to pull of even a single audition with the two munchkins in tow! If we didn’t have a Mexican vacation on the horizon I just might be loading the car right now.

The weather has turned so lovely I’ve been practically singing my way through each day. The sun is shining, the birds are chirping, the giant pile that’s been growing in the garage all winter long is in the car and headed to the donation center. I can’t stop getting rid of things! It feels like we are shedding one life, and lifetime of stuff, and moving into another. I can’t fully wrap my head around it but I’m just going with my instinct and letting things go.

I’m so pleased to get to tell you that Lila’s family is going to be spending two months in New York at Sloan-Kettering hospital. She’s going to receive a special treatment for her specific type of cancer that boosts her chances from a heartbreaking 10-20% up to a wonderful 75%. You can read more and support her family on their website. https://www.giveforward.com/fundraiser/mw14/lila-may-schow-s-cancer-fund?utm_source=giveforward&utm_medium=share&utm_campaign=dashboard&shareid=1930191

Kyle’s folks, and his Nana, are coming down to visit for the weekend and I’m so excited. his parents haven’t been down since the fall, and his Nana hasn’t been down since our wedding. We will most certainly spend lots of time outside, and of course, I’ll be doing a little cooking. I’m thinking a nice breakfast on Sunday will be just the thing before they head home. I’m thinking crepes… or to be more specific Ricotta Stuffed Crepes with Lemon Zest. 

I make these on semi-special occasions and I think Kyle’s Nana visiting is a very special occasion. These stuffed crepes have are just sweet enough without being overpowering. The lemon zest mingles with maple syrup and powered sugar and has a perfectly spring-like flavor that seems like it turns up the volume on the birds chirping outside. They’re pretty easy to make once you get the hang of crepe making, which always takes a couple tries. Once the crepe batter is chilling, you can whip up the filling, then it’s just a matter of assembling and waiting somewhat patiently.

These crepes go perfectly with a black cup of coffee… although a mimosa or bellini would be pretty wonderful as well.

PIN

RICOTTO STUFFED CRÊPES 
with Lemon Zest
(adapted from Tyler’s Ultimate)

Crepe Ingredients.
1 1/3 cup all-purpose flour
1/4 tsp. salt
1 3/4 cup milk
2 eggs
10 tbsp. melted butter (plus more for the pan)
1 tsp vanilla extract

Filling Ingredients.
15 oz. ricotta
zest of 1 lemon (plus more for serving)
2 tsp. lemon juice
1 tsp vanilla extract
3/4 cup powdered sugar (plus more for serving)
1 egg

pure maple syrup, heated (for serving)

Directions.
Combine the flour, salt, milk eggs and vanilla in a blender and blend until smooth. Add in the melted butter and blend again to combine. Pour through a mesh strainer to remove lumps. Refrigerate for one hour.

Meanwhile, combine the filling ingredients and set aside.

After the crepe batter has rested heat a skillet over medium heat. Brush a bit of melted butter into the heated pan. Pour about 1/4 cup of the batter into the pan and swirl the pan immediately to spread the batter into a thin layer. Cook for about 30 seconds, gently flip it and cook for 30 seconds before removing it from the pan. Repeat with the remaining batter. Keep the finished crepes covered with a thin towel.

Preheat the oven to 375° F. Place a large cookie sheet in the oven to preheat.

Working with one crepe at a time, spoon 1/3 cup of the filling into the center of the crepe. Fold the top and bottom of the crepe to cover the filling, followed by the right and left side. Repeat with the rest of the crepes and filling.

Once the crepes are stuffed, carefully remove the hot cookie sheet from the oven, brush with butter and gently place the crepes on the hot cookie sheet, folded side down, leaving a little space between them. Pop into the oven for 15-20 minutes, until they are heated through.

Remove from the oven and serve immediately with a little sprinkle of lemon zest, powdered sugar and plenty of warm maple syrup!

PRINTABLE RECIPE.
RICOTTO STUFFED CRÊPES