IHOP Lemon Ricotta Crepes – CopyKat Recipes

Are you craving a candy deal with for breakfast or brunch? Then, you’ll wish to take a look at these crepes filled with a lemon ricotta filling and served with contemporary blueberries.

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What makes IHOP Lemon Ricotta Crepes a few of the finest crepes to serve for brunch?

IHOP could also be well-known for its pancakes, however the chain’s crepes are merely fabulous. The crepes are mild and flavorful with a touch of vanilla, however the actual star of the present is the sweetened ricotta and lemon filling. The cheese filling is wealthy and creamy, nearly bringing these crepes into dessert territory.

Nevertheless, the tang from the lemon and blueberries retains the dish from changing into too decadent. That makes them supreme to serve throughout a brunch alongside a choice of savory dishes. 

Why you’ll love this recipe

IHOP Lemon Ricotta Crepes are an incredible different to the same old pancakes and eggs breakfast fare, and they’re certain to impress any visitors. Though this isn’t a fast recipe, you possibly can put together the crepes and filling upfront and assemble them in just some minutes proper earlier than serving. 

IHOP lemon ricotta blueberry crepes elements

For getting ready the crepes, you’ll want:

• All-purpose Flour
• Salt
• White sugar
• Complete milk
• Eggs
• Vanilla extract
• Unsalted Butter 

For getting ready the ricotta filling, you’ll want:

• White sugar
• Full-fat entire milk ricotta cheese
• Contemporary lemon juice 
• Salt 

For assembling the crepes, you’ll want:

• Crepes
• Ricotta filling
• Contemporary blueberries 
• Lemon wedges 

Find out how to make crepes with lemon ricotta filling

To organize the crepe batter:

1. Sift the flour into a big bowl.
2. Whisk within the salt and sugar.
3. In a separate bowl, whisk collectively the entire milk, eggs, and vanilla extract. 
4. Soften 4 tablespoons of butter within the microwave and whisk it into the moist elements.
5. Pour half of the moist elements into the dry elements. Stir properly right into a moist paste. Break up any giant clumps of dry elements. 
6. Whisk in the remainder of the moist elements. The batter needs to be a lot thinner than a pancake batter. Be sure that there aren’t any lumps. 
7. Cowl the bowl of batter with plastic wrap and refrigerate for a minimum of half-hour and so long as two days. 

To make the crepes:

1. Soften a number of tablespoons of butter within the microwave. Put aside.
2. Warmth a 10-inch nonstick pan over medium warmth. 
3. After the skillet is sizzling, brush it with some butter. 
4. Pour a quarter-cup of the batter into the skillet.
5. Decide the skillet up and twist it in a circle to unfold the batter evenly. 
6. Return the skillet to the warmth and cook dinner for simply 30 seconds. It needs to be golden brown on the underside.
7. Use a skinny spatula to flip the crepe, and cook dinner on the opposite aspect for about 15 seconds. 
8. Take away the crepe to a plate and repeat with the remaining batter. 

To make the lemon ricotta filling:

1. Pulse the white sugar in a blender a number of occasions.
2. Add the ricotta, lemon juice, and salt to the mix and pulse a number of extra occasions till well-blended. 
3. Take away the filling from the blender. Cowl and chill earlier than utilizing.

To assemble IHOP lemon ricotta blueberry crepes:

1. Place a crepe on a flat floor. 
2. Spoon two or three tablespoons of the filling in a line two-thirds from the highest of the crepe. 
3. Deliver the underside of the crepe over the filling and fold within the sides of the crepe. Proceed rolling away from you. 
4. Place on a plate seam-side-down. Sprinkle the highest of crepes with contemporary berries and serve with a lemon wedge on the aspect.

What to serve with IHOP Lemon Ricotta Crepes

Pair the crepes with brunch-friendly meals and drinks. Strive:

• Quiche Lorraine. The savory cheese, eggs, bacon, and ham steadiness out the sweetness of the crepes, whereas the crust gives a little bit crunch. This from-scratch Quiche Lorraine recipe, impressed by the model they serve at La Madeleine, is great.
• Colorado Omelette. By no means heard of a Colorado Omelette earlier than? It comes filled with 4 various kinds of meat, cheese, and loads of veggies. Topped with Picante sauce, bitter cream, and diced inexperienced onion, it’s what you have to energy you thru even the busiest day. 
• Brunch Cocktails. What’s brunch and not using a little bit of alcohol? Stick with the classics like The World’s Greatest Bloody Mary or Harry’s Bar Bellini, or get a little bit wild with extra fashionable drinks like a Crimson Snapper, a twist on a Bloody Mary, or the fruity and refreshing Pineapple White Wine Sangria.

Find out how to retailer the leftovers 

It’s best to assemble the crepes earlier than storing them.

Place a bit of paper towel between every crepe and put the stack of crepes in an hermetic bag within the fridge. Maintain the filling in a separate container with a lid. 

Crepes and filling will maintain for a few days within the fridge. 

What’s the easiest way to serve these later? 

It is rather straightforward to reheat, assemble, and serve these crepes:

1. Take away the filling and crepes from the fridge. 
2. Let the crepes and filling come as much as room temperature.
3. Place a dry skillet over medium warmth. 
4. Heat the crepes within the sizzling skillet for about ten seconds per aspect. 
5. Assemble and garnish as above. 

Extra IHOP copycat recipes to strive

Favourite recipes for lemon lovers

Try extra of my straightforward breakfast and brunch recipes and the very best restaurant copycat recipes proper right here on CopyKat!

IHOP Lemon Ricotta Crepes

You can also make scrumptious crepes with lemon ricotta filling like IHOP with this copycat recipe.

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Course: Breakfast

Delicacies: American

Key phrase: IHOP Recipes

Prep Time: 15 minutes minutes

Cook dinner Time: 20 minutes minutes

Complete Time: 35 minutes minutes

Servings: 8

Energy: 395kcal

Elements

Crepes

• 2 cups flour
• 1/2 teaspoon salt
• 3 teaspoons sugar
• 1 3/4 cups milk
• 4 giant eggs
• 1/2 teaspoon vanilla extract
• 6 tablespoons butter melted, divided use

Filling

• 1/4 cup granulated sugar
• 16 ounces full-fat ricotta
• 2 tablespoons lemon juice
• 1/8 teaspoon salt

Garnish

• 1/2 cup contemporary blueberries
• lemon wedges

Directions

• Place the flour, salt, and sugar in a big bowl and blend with a fork.

• In one other bowl, whisk collectively the milk and eggs. When the feel is uniform, add the vanilla extract and 4 tablespoons of melted butter. Stir to mix.

• Pour half of the milk combination over the flour and stir to make a paste. As soon as included, add the remainder of the milk and stir to create a really skinny batter.

• Cowl and refrigerate for a minimum of half-hour or as much as 48 hours.

• Warmth a 10-inch nonstick skillet over medium warmth. Brush the skillet with a skinny layer of melted butter.

• Pour about 2 ounces of batter (1/4 cup) into the pan. Swirl the pan till the batter has unfold evenly right into a spherical form, utilizing a spatula if obligatory. Cook dinner the crepe till simply set, about 30 seconds. Don’t let the perimeters brown. Flip and cook dinner for an additional few seconds. Take away the crepe from the pan and repeat with the remaining batter.

• To make the filling, pulse the granulated sugar in a blender for about 30 seconds. This gives extra construction to the filling than powdered sugar. Add the ricotta, lemon juice, and salt and pulse a number of occasions to mix.

• Place 2 to three tablespoon of filling within the heart of every crepe. Roll up the crepes. Place 2 or 3 stuffed crepes on every plate. Garnish with contemporary blueberries and a lemon wedge.

Vitamin

Energy: 395kcal | Carbohydrates: 38g | Protein: 15g | Fats: 20g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.4g | Ldl cholesterol: 151mg | Sodium: 354mg | Potassium: 234mg | Fiber: 1g | Sugar: 12g | Vitamin A: 743IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 2mg