Lemon Ricotta Cheese Stuffed French Toast Crepes with Vanilla Stewed Strawberries

Lemon Ricotta Cheese Stuffed French Toast Crepes with Vanilla Stewed Strawberries

As a busy working mom, finding time to create delicious and impressive breakfasts feels like a constant challenge. Weekends are precious, and I want to make the most of them, not spend half the morning slaving away in the kitchen. That's where this recipe comes in – a delightful blend of elegance and ease. Lemon Ricotta Cheese Stuffed French Toast Crepes with Vanilla Stewed Strawberries sound fancy, right? They are, but they’re surprisingly simple to make, even with a chaotic schedule. The best part? Much of the preparation can be done the night before!

The secret lies in the strategic planning. The crepes themselves can be made ahead of time. I usually whip up a batch on Friday evening, then store them carefully in the refrigerator. The sweet ricotta filling is equally quick to prepare, and the vanilla stewed strawberries add a touch of sophisticated sweetness without requiring a culinary degree. The morning of, it's a matter of assembling and cooking, a task that takes less than 30 minutes – even with little hands eager to help in the kitchen (which always adds a touch of extra charm, even if it means a slightly messier kitchen).

The taste? Oh my goodness, the taste! The delicate crepes, infused with a subtle hint of lemon, provide a beautiful canvas for the creamy ricotta filling. The strawberries, simmered to perfection with vanilla, offer a burst of juicy sweetness that complements the richness of the cheese perfectly. The whole thing is finished off with a light dusting of powdered sugar, an elegant touch that elevates the presentation without adding any extra work.

This recipe isn’t just about a delicious breakfast; it's about making memories. It's about starting the day with a feeling of accomplishment, knowing you’ve created something special for your family. It's about that precious time spent together, laughing as you roll the crepes and watch them sizzle in the pan. It's the feeling of warmth that permeates the kitchen, a perfect start to a beautiful weekend. So, go ahead, give this recipe a try. It’s a guaranteed winner – both in taste and in the joy it brings to the breakfast table. It’s a recipe that truly reflects the heart of home cooking: simple, delicious, and filled with love.

This recipe is also incredibly adaptable. Feel free to experiment with different fillings, perhaps swapping the ricotta for mascarpone or adding a sprinkle of chopped nuts for extra texture. You can even adjust the sweetness to your liking by adding more or less honey to the strawberries. The beauty of this recipe is its versatility – it’s a blank canvas for your culinary creativity.

Whether you're a seasoned chef or a kitchen novice, this recipe is a surefire hit. It's a perfect breakfast for a special occasion, a lazy Sunday morning, or any day you want to treat yourself and your loved ones to something truly delightful. The ease of preparation combined with the exquisite taste makes it a recipe I will continue to return to again and again. It's a testament to the fact that even the most impressive dishes can be surprisingly easy to create, allowing you to savor the moment and enjoy the company of your family, without spending hours in the kitchen.

The simplicity of this recipe allows for customization and experimentation. Feel free to adjust the sweetness, add different fruits, or even try a savory variation by substituting the sweet filling with a savory cheese and herb blend. The possibilities are truly endless! So, embrace the creativity and have fun experimenting with this amazing recipe. And remember, the best part of cooking is sharing the delicious results with those you love!

Step-by-step

• Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside.
• Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined.
• 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.
• Heat a 12-inch non-stick pan. Add butter or cooking spray to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly.
• Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
• In a medium bowl stir together the ricotta cheese, cream cheese, powdered sugar, 1 egg, lemon zest and 1 teaspoon vanilla extract until smooth. You may want to use a hand mixer for quicker mixing.
• Lay a crepe flat on the counter and spread 1-2 tablespoons of the ricotta mixture on the end 1/3 of the crepe. Roll the crepe up and place it in a 9x13 inch baking dish. Repeat with the remaining crepes and ricotta filling.
• In a bowl whisk together the milk, 3 eggs, 1 tablespoon vanilla extract, cinnamon (if using) and a pinch of salt. Pour the egg mixture over the crepes and turn the crepes so that all the egg mixture is covering the crepes. At this point, you can cover the dish and place it in the fridge overnight or continue on.
• Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 2-4 crepes to the skillet. Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat on the other side. I turned my crepes about 3 times per crepe.
• Divide the French Toast Crepes among plates and serve with coconut whipped cream and the vanilla stewed strawberries (below). Dust with powdered sugar and serve warm!
• Add the strawberries, honey, water and vanilla bean seeds + the reserved pod to a medium size sauce pot. Place the pot on the stove over medium-high heat and bring to a boil, reduce the heat to a simmer and simmer for about 8 minutes.
• Using a slotted spoon scoop out the strawberries, leaving the liquid in the pot. Bring the liquid to a boil and boil until it reduces to about 1/3 or 1/4 cup. Turn the heat off and add the strawberries. Serve warm with the crepes.