Yuzu-Lime Breakfast Crepes with Savory Ricotta

Instructions

1. 1

   In a large mixing bowl, whisk together flour, sugar, and salt.

   ~2 min
2. 2

   In a separate bowl, whisk together milk, eggs, yuzu juice, and lime juice.

   ~1 min
3. 3

   Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms. Stir in the melted butter.

   ~3 min
4. 4

   Heat a lightly oiled non-stick frying pan over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat evenly.

   ~1 min
5. 5

   Cook for 1-2 minutes, until the edges are golden and the surface bubbles. Flip and cook for another 30 seconds.

   ~1 min
6. 6

   Transfer the crepe to a plate and repeat with the remaining batter, stacking crepes as you go.

   ~15 min
7. 7

   In a small bowl, combine ricotta cheese, Parmesan cheese, chives, and black pepper. Mix well.

   ~2 min
8. 8

   Spoon the ricotta mixture onto one half of each crepe, then fold the other half over to create a half-moon shape.

   ~5 min
9. 9

   Serve immediately.