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Breakfast in Bed: Chai Crepes with Whipped Ricotta

Some days are just meant for a more relaxed routine. We've partnered with Tieghan Gerard of Half Baked Harvest to create this amazing breakfast in bed with chai crepes.

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One of my very favorite winter weekend activities is breakfast in bed. Winter days are typically dark and cold, so I always find it fun to brighten the day with a super yummy and cozy breakfast enjoyed in the comfort of my bed! I mean, what doesn’t sound awesome about that!?

My go-to weekend breakfast is one of three things, pancakes, waffles, or crepes. Clearly I love a sweet breakfast! If you’ve yet to make homemade crepes, this is the time to start! They are surprisingly easier than you would think and incredibly delicious!

The best part...the filling options are endless! You can stuff them with chocolate, whipped cream, fruit, basically whatever you are feeling. Yes, please!

Today’s crepe recipe is extra special. Meaning it’s one of my favorites...anytime, any season, anywhere, these crepes are simply the best. They are chai flavored crepes with a whipped ricotta cream and topped with an obnoxious amount of fresh citrus, berries and pure maple syrup. The chai in the crepe batter is possibly the coziest thing ever. And the whipped ricotta? Well, that’s basically just perfection all around.

If I’m feeling a little fancy, I’ll even serve my crepes with a glass of champagne. Hey, it’s winter and we all need a little excitement! Hint: This would be the perfect way to let someone know they are special on their birthday.

SO, I’m curious, what’s your ideal way to spend a weekend morning? Mine would be as follows: Make my favorite chai crepes, load them up with all the whipped ricotta and fruit possible, and then drizzle generously with maple syrup. I would then arrange everything nicely on my cute breakfast tray, walk back up stairs, and enjoy a heavenly breakfast in bed...followed by another hour of sleep!

Also, I wouldn’t judge if one day this week you decided to play hooky from work and pretend that it’s the weekend. Sometimes it’s just what’s needed!

Find more delicious breakfast recipes!

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!

Comments

  1. Becky

    Where’s the chai?

    January 28, 2017 | Reply
    • Lindsay

      I’m fairly certain she used Chai in the recipe title meaning they have the seasonings that make up the flavors of Chai.

      January 30, 2017 | Reply
  2. Linda

    This recipe is pure perfection! I served my crepes with blackberries and a drizzle of honey. Save any left over whipped filling and use it as a dip for grapes or berries!

    February 14, 2017 | Reply
    • Crate and Barrel

      Glad you loved it!

      February 16, 2017 | Reply
  3. Mitzi

    I make Chai swedish pancakes by adding 3 Tbsp brewed Yogi Chai Rooibos to the batter, it’s enough to notice without being too overpowering.

    March 8, 2017 | Reply

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