These blueberry and limoncello cheese crepes are a perfect treat for a special breakfast or brunch. Everyone will enjoy them filled with delicious ricotta flavoured with Italian limoncello and topped with blueberries. 
Happy Pancake Day, friends! I am almost as excited as my kids who can barely wait to get home from school and fill their bellies with warm and tasty pancakes.Will you be eating pancakes tonight as well?
I have to admit we haven’t always observed this tradition of Shrove Tuesday, the day before the great Lent begins but it’s such a big thing in England. EVERYONE, we know will be eating pancakes today. It didn’t take much convincing for us to jump on that bandwagon. And here we are as thrilled as ever in anticipation of mounds of pancakes for dinner.
I couldn’t miss this brilliant opportunity to share our favourite family crepe recipe aka Blini in Russian, filled with creamy farmer’s cheese Tvorog. I’ve written about this wonderful cheese before, it’s similar to Ricotta in texture but slightly more tangy than its Italian counterpart. I’ve combined cheese with whipping cream and a dash of Limoncello. Are you as obsessed with blueberries and lemons together? Such beauty I can barely stand it!
Ingredients
Crepes
- Flour- 2 cups
- Buttermilk-3 1/2 cups
- Milk-1/2 cup
- Eggs-2 large
- Oil- 3 tbsp.
- Baking soda-1/2 tsp.
- Sugar-1 tbsp.
- Salt- 1 tsp.
For the cheese filling
- Farmer's cheese or Ricotta- 1 1/3 cup
- Whipping Cream- 1/2 cup
- Icing sugar- 2-3 tbsp.
- Vanilla essence- 1 tsp.
- Limoncello- 1 tbsp.
- Blueberries
Instructions
- In a mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, sugar and salt with a whisk.
- When the mixture is smooth and has no lumps add remaining buttermilk and milk. The consistency should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.
- Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating.)
- With a ladle or a measuring cup pour 1/2 cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until batter looks dry, then flip with a spatula and cook for 2-3 more minutes.
- Remove to a platter. Repeat with the next crepe and continue cooking until the batter is used.
- Stack the crepes on top of each other.
- In a food processor or a stand mixer combine cheese, whipping cream, icing sugar, vanilla and Limoncello until smooth.
- Fill each crepe with Limncello cheese filling and blueberries.
Zee Hayes says
September 2, 2019 at 4:58 pmNot sure why, but on first attempt, I had a hard time getting lumps out of the batter. But it was delicious.
vikalinka says
September 2, 2019 at 7:05 pmThe trick to making a lump free batter is explained in steps 1 and 2 of the recipe. You have to add the liquid gradually or you can use a blender.
Marina | Let the Baking Begin! says
March 15, 2014 at 5:03 amthe first shot should be printed on a huge canvas and hung in a gallery, I absolutely love every single detail in it!
vikalinka says
March 15, 2014 at 9:23 amYou are so sweet, Marina! Thank you!
cynthia says
March 5, 2014 at 5:18 pmGorgeous crepes!!! Crepes seem so difficult to make to me — yours turned out so beautifully! And adding limoncello is genius. Love this 🙂
vikalinka says
March 5, 2014 at 5:56 pmThank you Cynthia, I grew up watching my mom make them, eating them and then making them myself.Crepe is such a basic food item for anyone of Slavic origin, making crepes or Blini as they are called in Russia is in our blood. 🙂
laurasmess says
March 5, 2014 at 5:41 amBeautiful post! I had forgotten about pancake day but now I’m being blessed with many wonderful pancake recipes around the blogosphere. These crepes look divine. Love the sound of the limoncello-infused ricotta with blueberries (perfect combination – I definitely share the lemon and blueberry obsession!), all wrapped up in that perfectly thin casing. Thanks for the beautiful recipe! xx
vikalinka says
March 5, 2014 at 10:35 amThanks Laura, I hope you got your virtual fill with all the wonderful pancakes around the web. 🙂
Laura (Tutti Dolci) says
March 5, 2014 at 12:21 amBeautiful crepes, I love your blueberry and limoncello filling!
vikalinka says
March 5, 2014 at 10:32 amI am starting to wonder if I have a mild Limoncello addiction. I put it in everything and completely panic when I am not properly stocked with it! Oh well, trip to Italy is coming up soon. 🙂
Anna@CrunchyCreamySweet says
March 4, 2014 at 10:14 pmI adore crepes! Gorgeous photos!
vikalinka says
March 4, 2014 at 10:19 pmOh you are so sweet, thank you, Anna!