Close

Chai Crepes with Whipped Ricotta

Print Recipe
Chai Crepes with Whipped Ricotta
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Servings
6
Ingredients
Crepes
  • 2 eggs
  • 1 cup Milk (use your favorite I use coconut or goat milk)
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamon
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon salt
  • fresh berries and or citrus for serving
  • pure maple syrup or honey for serving
Whipped Ricotta
  • 4 ounces cream cheese
  • 16 ounce whole milk ricotta cheese
  • 1 cup heavy whipping cream
  • 2 tablespoons honey
  • 1 teaspoon vanilla
Servings
6
Ingredients
Crepes
  • 2 eggs
  • 1 cup Milk (use your favorite I use coconut or goat milk)
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamon
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon salt
  • fresh berries and or citrus for serving
  • pure maple syrup or honey for serving
Whipped Ricotta
  • 4 ounces cream cheese
  • 16 ounce whole milk ricotta cheese
  • 1 cup heavy whipping cream
  • 2 tablespoons honey
  • 1 teaspoon vanilla
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Instructions
  1. Make the crepes. Combine all the ingredients in a blender. Add 1/2 cup of water and blend until the batter is completely smooth. If the batter seems on the thick side (it should be a pourable thin pancake batter) add another 1/4 cup of water.
  2. If time allows, place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the fridge.
  3. Make the whipped ricotta. In a stand mixer, whip the cream cheese until light and fluffy. Add the ricotta and heavy cream and continue to whip until the ricotta is smooth and the cream has fluffed, about 6 to 8 minutes. Add the honey and vanilla and whip until combined. Keep the cream covered in the fridge until ready to serve.
  4. Heat a 12-inch nonstick pan over medium heat. Lightly grease with coconut oil or cooking spray. Pour 1/3 cup of the crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate. Repeat with the remaining batter.
  5. To serve, fill each crepe with whipped ricotta. Top with fruit and drizzle with maple syrup. Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter