# Components:
→ Crepe Base
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups milk
04 - 2 tablespoons unsalted butter, melted, plus extra for greasing the pan
05 - 1 tablespoon granulated sugar
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon vanilla extract
→ Ricotta Filling
08 - 1 cup ricotta cheese
09 - 2 tablespoons powdered sugar, plus additional for dusting
10 - 1/2 teaspoon lemon zest
11 - 1/2 teaspoon vanilla extract
→ Strawberry Layer
12 - 1 1/2 cups fresh strawberries, hulled and diced
13 - 1 tablespoon granulated sugar (optional, for sweeter filling)
# Preparation Steps:
01 - In a large mixing bowl, vigorously whisk together flour, eggs, milk, melted butter, granulated sugar, salt, and vanilla extract until a smooth and lump-free batter forms. Allow the batter to rest for 10 minutes.
02 - Heat an 8-inch non-stick skillet over medium heat and lightly brush the surface with melted butter. Pour approximately 1/4 cup of batter into the center, tilting the pan to evenly coat the bottom. Cook for 1 to 2 minutes, until the edges lift and the underside turns golden. Flip the crepe and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking crepes separated by parchment paper.
03 - In a bowl, blend the ricotta cheese, powdered sugar, lemon zest, and vanilla extract until the mixture is creamy and smooth.
04 - Toss diced strawberries with granulated sugar, if using, to enhance sweetness.
05 - Spread 2 tablespoons of ricotta filling evenly over each crepe. Top with a generous spoonful of diced strawberries. Roll up the crepe tightly.
06 - Arrange crepe rolls seam-side down on a serving platter. Dust with powdered sugar and serve immediately.
