Wednesday, March 25, 2009

Lemon Ricotta Crepes with Blueberries and Bananas

It's my birthday today and I wanted to treat myself to something special this morning...a recipe I've been saving for a special occasion. No better time than a birthday to spoil yourself rotten, I say! Since Dear Husband can only make scrabbled eggs for breakfast I will let him take me out for dinner tonight instead of fixing me breakfast in bed ;)

I found this recipe in the cookware section of a Macy's catalog. It featured a picture for Lemon Ricotta Crepes by Tyler Florence and the Macy's website link to visit to get the recipe. I went - no recipe! They hadn't posted it yet. A month or so later, I found the catalog photo that I had saved and re-visited the website, crossing my fingers. It was there! Tyler's gorgeous crepes. They aren't only beautiful but they are amazingly delicious...... you can tell!

Want to spoil yourself rotten too? Here's the recipe:

Printable Recipe
Recipe courtesy of Tyler Florence amd Macy's

Yield: 4 servings



1 1/3 cups all-purpose flour
1 large pinch salt
1 3/4 cups milk
2 large eggs
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus a little more for cooking the crepes

1 (15-ounce) container ricotta cheese
Finely grated zest of 1 lemon
1/4 cup confectioners' sugar
1 large egg

Blueberry Sauce:

2 tablespoons unsalted butter
2 pints blueberries
3/4 cup granulated sugar
1 tsp cornstarch
Juice of 1 lemon

2 ripe bananas, quartered lengthwise into long spears (I rubbed them with a little lemon juice so they wouldn't turn brown)

In a blender, combine flour, salt, milk and eggs. Blend on medium speed until batter is smooth. Pour in melted butter and blend for just one second. Batter should be shiny. Pour it through a fine sieve into a bowl to get of any lumps. Refrigerate 2-3 hours.

Put 8" crepe pan or nonstick skillet over medium heat; brush lightly with melted butter. Pour 1/4 cup batter into pan and swirl so it just covers pan bottom; pour any excess back into bowl (a good crepe should be paper thin). Cook 30-45 seconds until batter just sets and edge turns golden brown. Bang edge of pan with wooden spoon to loosen crepe, then flip it and cook another 30 seconds to brown other side. Remove crepe, then repeat process until all batter is used. Cover crepes with plastic wrap to keep them from drying out.

For filling, stir together ricotta, sugar, lemon zest and egg in a bowl. Cover and chill.

Preheat oven to 400F. Put crepe on cutting board. Spoon about 1/4 cup cheese filling along lower third of crepe. Fold bottom edge to just cover filling, then fold 2 sides into the center. Roll crepe over and away from you to make a package, seam side down. Continue to fill and roll all crepes.

Melt a little butter in medium skillet over medium heat. Put half of filled crepes into pan and cook 2 minutes on each side until crisp and golden. Brown rest of crepes, then transfer all into a baking dish and place in oven. Bake 10 minutes to firm filling.

While crepes are in oven, combine butter, blueberries, sugar, cornstarch and lemon juice in small saucepan to make sauce. Cook over medium-high heat until berries burst and sauce glistens, 3-5 minutes.

To serve,
put 2 crepes on each plate. Drizzle with warm sauce and garnish with 2 banana spears.


  1. Happy Birthday, Susan ...

    I'm a believer in spoiling one's self rotten! And in my opinion you picked the perfect breakfast. Those crepes look fabulous.

    The recipe must have really piqued your interest for you to go back and check for it on Macy's website. I can definitely see why.

    I know you have lots of plans for your birthday. Hope you have a very special day.

  2. Happy Birthday Susan!

    I hope you "spoil yourself rotten" all day long and not just at breakfast! The crepes look absolutely delicious...I love the empty plate shot :-)

    Wishing you a day filled with love and joy...


  3. OMG, Susan, what a fabulous start to your special day! Continue to spoil yourself all day long... you're going shopping, aren't you? ;-) And a nice family dinner out to complete your day. Perfect!

  4. Great start to a fabulous day Nan2b!!

    They looks scrumptious and pretty..
    Again..Have a very Happy Birthday!

    It's fun we all have those plates..:)

  5. Happy Birthday!

    Now, you know it isn't just about birth "days" -- it's birth "weeks" -- so enjoy yours -- today and all the rest of the week.

    Those crepes look wonderful!

  6. You deserve to spoil yourself rotten... great looking breakfast!
    But you forgot to LICK the plate! :)
    Have a wonderful time tonight at dinner!

  7. Good for you, you deserve to be spoiled! LOL @ your DH :) I hope you have a delicious celebration out at dinner! and Marsha is right, celebrations should last at least a week!

    Great looking crepes! Next year maybe we can get Tyler to serve them to you :)

  8. What an absolutely delicious way to spoil yourself!!! I hope you had a wonderful birthday Susan. I'm afraid I had bad planning and didn't do a special post for you today. I do send wishes for a wonderful year to come. You have so many things to look forward to!!!! Happy Birthday my sweet and savory friend!

  9. Happy Birthday, Susan. Your crepes are mouth watering. I think they would be lovely for Easter brunch. Hope you have a very nice day and a wonderful birthday dinner.

  10. Thank you all for your wonderful birthday wishes! It was a great day!

  11. sorry i missed your birthday!!!

    yes i love crêpes with butter!!!it's mich better like that!!!

    my grany's crêpes recipe was:
    100g all purpose flour
    25 cl milk
    2 eggs
    sugar and rhum...
    you just can't fail them!!!

    much better with organic ingredients!!!

  12. A very happy birthday to you, Susan.

    Those crepes look nice and rich; great choice for a birthday breakfast!

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  14. What a treat! They look mouth watering delicious! I hope you had a wonderful birthday!

  15. Lemon Ricotta Crepes Birthday Breakfast - You're doing it right!

    Dear Susan, I come bearing the Bestest, and Happiest (Belated) Birthday Wishes!


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