Crepes with strawberry ricotta cream are delicious and indulgent treats made with gluten-free ingredients, allowing everyone to enjoy a refined, easy, and decorative dessert in complete safety (the traditional base recipe with gluten is also available at the link below). They are quick to make, refreshing, and perfect as a dessert at the end of a meal.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 9/10 crepes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 1 1/4 cups Milk (also lactose-free)
- 3/4 cup gluten-free all-purpose flour
- 1 pinch Salt
- 1 tsp Sugar
- as needed Lemon zest (grated)
- 1 Whole egg (large)
- 7 oz Ricotta cheese (also lactose-free)
- 2 tbsps Sugar
- as needed Lemon zest
- 8 oz Strawberries
- as needed Fresh mint leaves (optional)
Preparation
In a bowl, sift the gluten-free flour, add the egg lightly beaten into the milk, and start mixing. Add the very finely grated lemon zest, salt, and sugar. Stir continuously until you get a smooth batter, which you’ll let rest for 30 minutes, well covered. If the batter is too thick, you can add a few more tablespoons of milk, but do not overdo it.
Meanwhile, prepare the ricotta cream. Gently clean the strawberries to avoid damaging them. Dry them well, set a few aside for decoration, cut the rest into small pieces, and set them aside. In a bowl, pass the ricotta through a sieve to make it creamy, add the lemon zest and sugar (sweeten to taste, in my case 2 tablespoons of sugar are more than enough). Mix with a whisk and add the diced strawberries. Blend the ingredients and refrigerate.
Make the crepes. Thoroughly heat a non-stick pan (you can also add a bit of butter if you like, but I usually don’t use it and just wait for the pan to reach the right temperature to cook the crepes), pour a ladle of batter (about 1.5 oz), spread it over the surface of the pan on medium heat, and wait for the edges to turn golden and the center to start puffing up (be careful with the heat; it shouldn’t be too high or too low, adjust accordingly). It will take about a minute; then, using a wooden spatula, flip the crepe onto the other side and let it cook for about 30 more seconds; continue until the batter is finished. To keep the crepes warm, stack them on a plate once cooked.
Assemble the crepes with strawberry ricotta cream. Use a piping bag or a spoon to fill the crepes, decorate with additional strawberries, and serve with powdered sugar and fresh mint leaves if desired.
