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Perfect Lavender Honey Crepes Recipe with Lemon Curd and Whipped Ricotta

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Delicate and fragrant crepes infused with culinary lavender and honey, served with tangy lemon curd and creamy whipped ricotta for a delightful breakfast or brunch.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) whole milk or almond milk for dairy-free
  • 2 tablespoons honey (mild, floral honey preferred)
  • 1 tablespoon culinary lavender buds, finely ground (culinary grade only)
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted, plus more for the pan
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks
  • 4 tablespoons unsalted butter, cubed
  • 1 cup (250g) ricotta cheese (whole milk ricotta preferred)
  • 2 tablespoons honey
  • 2 tablespoons heavy cream or coconut cream for dairy-free
  • 1 teaspoon vanilla extract
  • Optional garnishes: fresh lavender sprigs, lemon slices, extra honey drizzle, or powdered sugar

Instructions

  1. Make the Crepe Batter: In a large mixing bowl, whisk together the flour, ground lavender, and salt. In a separate bowl, beat the eggs with the milk and honey until smooth. Gradually add the wet ingredients to the dry, whisking constantly to avoid lumps. Stir in the melted butter. Let the batter rest for at least 20 minutes at room temperature to allow the flour to hydrate and the lavender to infuse.
  2. Prepare the Lemon Curd: In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and zest. Place the bowl over a pot of simmering water (double boiler method). Stir constantly until the mixture thickens and reaches about 170°F (77°C), about 8-10 minutes. Remove from heat and whisk in the butter cubes one at a time until smooth. Strain through a fine mesh sieve into a clean jar. Cover and chill until ready to use.
  3. Whip the Ricotta: Place ricotta, honey, heavy cream, and vanilla in a blender or food processor. Blend until very smooth and airy, about 1-2 minutes. Alternatively, whip by hand with a whisk. Chill until serving.
  4. Cook the Crepes: Heat your crepe pan or skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup (60ml) of batter into the pan, tilting it quickly to spread the batter in a thin, even layer. Cook for about 1-2 minutes until the edges lift and the bottom is golden. Flip carefully with a spatula and cook the other side for 30 seconds to 1 minute. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, adding butter to the pan as needed.
  5. Assemble and Serve: Spread a spoonful of whipped ricotta on each crepe, add a dollop of lemon curd, then roll or fold the crepe. Drizzle with extra honey and garnish with fresh lavender or lemon slices if desired. Serve immediately.

Notes

Let the batter rest for at least 20 minutes to hydrate the flour and infuse lavender aroma. Use culinary-grade lavender only. Lightly butter the pan between crepes to prevent sticking. Strain lemon curd for smooth texture. Whip ricotta until airy for best texture. Store leftovers separately and reheat gently.

Nutrition

Keywords: lavender honey crepes, lemon curd, whipped ricotta, breakfast, brunch, easy crepes, floral crepes, homemade crepes

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