Sunshine Crepes — The Crepe-Like Pasta That Started It All

April approaching and I have the specific pre-wedding energy of someone who has been planning for nine months and can now see the finish line. Not a finish line — the right metaphor is the start. The start is visible. Eight weeks and change.

School is in a good stretch: all in-person, full weeks, the routine re-established. My students are showing the kinds of progress that required the whole arc of the year to build — things that would not have happened in August are happening now in March, and I can trace the line from the terrible spring of remote school through the hard fall hybrid through the return, and see that we got somewhere. Not where we would have been without the year interruption, but somewhere real.

I made manicotti for dinner this week, which I had never made from scratch before — the thin crepe-like pasta rolled around ricotta and baked in marinara is different from the boxed version in the best possible way, but it is also a project. Ryan said this seems like a lot of steps. I said there are eight steps. He said eight steps is a lot. I said eight steps is a recipe, not a renovation. He said point taken. He ate two portions. He said nothing about the steps after that.

I made a batch of the Babcia Rose kolaczki this week as a test run for the wedding dessert table — I want them to be perfect by June, and practicing in March means I have three rounds of refinement. The dough this time was right: cold, handled minimally, chilled overnight, rolled thin and even. The pinching technique has improved. I called Babcia Rose to report and she said the dough should be colder. I said it was very cold. She said colder. I said yes Babcia Rose. She hung up. We understand each other.

Making the manicotti reminded me that the crepe — that thin, yielding sheet of batter — is one of the most satisfying things to pull off in a home kitchen, and once you’ve done it savory and stuffed with ricotta, you start thinking about what else that technique can hold. Sunshine Crepes are where I land when I want the same meditative stovetop process but pointed toward something bright and sweet — the kind of recipe that feels like a reward for all the steps you just mastered. Eight steps, Ryan. Just eight.

Sunshine Crepes

Prep Time: 15 min (plus 30 min batter rest) | Cook Time: 20 min | Total Time: 1 hr 5 min | Servings: 4 (about 10 crepes)

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup whole milk
• 1/4 cup water
• 2 tablespoons unsalted butter, melted, plus more for the pan
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• Zest of 1 large orange
• Pinch of salt
• 1 cup ricotta cheese, for serving
• 2 tablespoons honey, for serving
• Zest of 1 lemon, for serving
• Fresh orange segments or berries, for serving
• Powdered sugar, for dusting

Instructions

1. Make the batter. In a blender, combine the flour, eggs, milk, water, melted butter, sugar, vanilla, orange zest, and salt. Blend on medium speed for about 30 seconds until completely smooth.
2. Rest the batter. Transfer the batter to a bowl or pitcher, cover, and refrigerate for at least 30 minutes (or up to overnight). This allows the gluten to relax and ensures tender, even crepes.
3. Prepare the ricotta filling. While the batter rests, stir together the ricotta, honey, and lemon zest in a small bowl until smooth. Refrigerate until ready to serve.
4. Heat the pan. Place a 9- or 10-inch nonstick skillet or crepe pan over medium heat. Add a small knob of butter and swirl to coat, then let the pan heat until the butter foams and just subsides.
5. Pour and swirl. Lift the pan off the heat and pour in about 3 tablespoons of batter. Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even round. Return to heat.
6. Cook the first side. Cook for 60 to 90 seconds, until the edges begin to look dry and lightly golden and the surface appears set. The crepe should release easily when you slide a thin spatula underneath.
7. Flip and finish. Flip the crepe and cook the second side for 20 to 30 seconds, until just lightly spotted with gold. Slide onto a plate. Repeat with remaining batter, adding a tiny bit of butter to the pan as needed between crepes. Stack finished crepes directly on top of each other — they won’t stick.
8. Fill and serve. Spread 2 tablespoons of the lemon-honey ricotta across each crepe, then fold in half and half again into quarters, or roll loosely. Arrange on plates, top with fresh orange segments or berries, dust with powdered sugar, and serve immediately.

Nutrition (per serving)

Calories: 310 | Protein: 12g | Fat: 13g | Carbs: 36g | Fiber: 1g | Sodium: 115mg