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Lemon Ricotta Crêpes with Raspberry Sauce

Caroline Lindsey
  • 35 minutes
  • Serves 2

INGREDIENTS

6 oz

Raspberries, fresh

1

Egg

2 tbsp

Lemon curd

1 tbsp

Brown sugar

1/2 cup

Flour

1/8 tsp

Salt

3 tbsp

Sugar

1 1/2 tsp

Vanilla

1

Cooking spray

1 tbsp

Butter

1/4 cup

Cream

1/4 cup

Cream cheese

1 cup

Milk

1/2 cup

Ricotta cheese