IHOP Lemon Ricotta Crepes (Better Than the Restaurant!)

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 large Eggs (room temperature)
• 1 cup Milk (whole milk recommended)
• 2 tablespoons Unsalted Butter (melted and cooled slightly)
• 1 tablespoon Granulated Sugar (for batter)
• 1 pinch Salt
• 1 cup Ricotta Cheese (full-fat, drained)
• 2 tablespoons Granulated Sugar (for filling)
• 2 tablespoons Lemon Juice (freshly squeezed (about 1 lemon))
• 1 cup Fresh Blueberries (washed and dried)
• 1 tablespoon Powdered Sugar (optional, for dusting)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, 1 tablespoon granulated sugar, and a pinch of salt until evenly distributed.

   Time: PT5M

2. Combine Wet Ingredients

   In a separate bowl whisk the eggs, milk, and melted butter until fully blended.

   Time: PT5M

3. Make the Crepe Batter

   Create a well in the dry‑ingredient bowl, pour in the wet mixture, and whisk until the batter is smooth and free of lumps.

   Time: PT2M

4. Rest the Batter

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to let the gluten relax.

   Time: PT30M

5. Prepare Lemon Ricotta Filling

   Add the ricotta, 2 tablespoons granulated sugar, lemon juice, and a pinch of salt to a blender; blend on high until creamy and smooth.

   Time: PT2M

6. Cook the Crepes

   Heat the non‑stick skillet over medium heat (about 350°F). Lightly grease with a bit of butter. Pour ~¼ cup batter, swirl to coat the pan thinly, cook 30 seconds until edges set, flip, and cook another 15 seconds. Transfer to a plate and repeat.

   Time: PT8M

   Temperature: 350°F

7. Assemble Crepes

   Spread a generous spoonful of the lemon ricotta filling onto each crepe, fold or roll, top with fresh blueberries, and dust with powdered sugar if desired.

   Time: PT5M

8. Serve

   Arrange the filled crepes on a serving platter and enjoy while warm.

   Time: PT0M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g