These Lemon Ricotta Crepes are a sweet start to the day. Tender crepes filled with a rich, lemon ricotta filling and topped with a quick berry compote.
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Crepes are thin little French pancakes that are actually easy to make. You make the crepe batter in a blender so this recipe comes together quickly and easily.
If you can make the crepe batter ahead of time and refrigerate it for an hour or two, or even overnight, the batter will be more smooth. If you don’t have time to wait in the morning, I’ll often quickly strain the batter through a fine mesh strainer.
Crepes are our favorite birthday breakfast. For my birthday, my husband made me Lauren’s crepes. We usually make strawberries crepes, so the lemon ricotta filling was an extra special way to start the day on my birthday.
How To Make Crepes
You can make crepes in a cast iron pan, regular skillet, or they sell crepe pans with nonstick finishes which is nice because you don’t have to oil the pan as frequently.
Just add about ¼ cup batter to the pan and slowly rotate the pan so the batter coats the bottom of the pan. If you struggle with rotating the pan, you can buy a crepe spreader. When you watch crepes being made at a crepe stand, they always use a crepe spreader. If your batter isn’t spreading easily in the pan, you can add a little bit more milk.
Once you get the hang of how much batter to add to the pan (you’ll need a little more or less batter depending on the size of the pan you’re using) and how to swirl the batter in the pan, you’ll wonder why you don’t make crepes more often. They’re easy and delicious!
After filling the crepes with the easy to make lemon ricotta filling, I topped the crepes with a quick berry compote. If you prefer a strawberry topping, I’ve got a great strawberry as well.
No matter how you top them, you’re going to love these Lemon Ricotta Crepes topped with a quick berry compote. It’s a special breakfast you’ll want to make again and again.
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Lemon Ricotta Crepes
Equipment
Ingredients
Crepes
- 1 cup cold milk
- 2 large eggs
- 2 tablespoons canola oil + more for frying
- 1 cup all purpose flour
- pinch of salt
- 2 tablespoons sugar
Filling
- 8 oz. ricotta cheese*
- zest of 1 lemon
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 –4 tablespoons milk
Instructions
- Place ingredients into a blender in the order listed. Blend until smooth, scraping sides as you go. Cover and refrigerate 1-2 hours. (I skipped the refrigeration and just strain out any lumps.)
- To fry crepes, heat a skillet over medium high heat. Be sure to choose one that holds heat well that you can hold comfortably with one hand. Cast iron is great for this. (I have a special non-stick crepe pan.) Pour in about ½ teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes. Cover cooked crepes with foil to keep warm.
- For the Lemon Ricotta filling, whip all listed ingredients together in food processor until smooth.
- To serve, fill warm crepes with filling and roll or fold together. Top with powdered sugar, if desired.
Notes
Nutrition
Crepes aren’t just for breakfast. This Lemon Ricotta Crepe recipe is a great dessert crepe recipe or try my Chocolate Banana Crepes when you’re craving something sweet. These Red Velvet Crepes are a fun Valentine’s dessert. Or, for a show stopping dessert, stack the crepes and make a Lemon Ricotta Crepe Cake.
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Heidi
Commenting on the ricotta filling only — really easy and quite lovely, I served in sourdough discard crepes with fresh strawberries and also with black current preserves .. would be fantastic with any fruit I think (I’m looking at you bananas, blueberries, raspberries …)
Melissa Griffiths
That sounds delightful Heidi! Thank you so much for taking the time to let us know!
Karen
hi. why was it updated and how?
Melissa Griffiths
You can find the recipe here https://www.barbarabakes.com/quick-triple-berry-compote/
Jessica
In the CREPES and or FILLING. Is it possible to use a very small amt powdered sugar instead??. Honest replies only please. Thank you
1.29.25.
Melissa Griffiths
That should work fine!
Karen
how much batter for ea crepe.pls respond today Jan 29. 2025
Melissa Griffiths
About 1/4 of a cup.
Julie L Random
Can you use gluten free flour? I tried it and it’s a little more runny…
Karen
USE FLOUR!!!! This is the US do as written!
Kelly Rose
Can I make the ricotta filling in advance? like 24 hours ahead?
Melissa Griffiths
Yes, it should work great!
Kimberlee
Can the filling be made in advance if so how far
Debbie
I made this today, the store only had part skim. I noticed it was already thin, so I did not put in any milk, but did add 1T lemon juice. They turned out so good. I used a strawberry topping and fresh whipped cream.
Adele
Can you fill the crepes an hour or two ahead and then serve with the berry compote?
Melissa Griffiths
Sounds delicious to me! I think they’d work great!
Sarah
how to make the compote???
On. Stove.!!!
Cindy
I agree. The filling was really runny. It should have called for no milk. I only put in 2 tablespoons. Maybe should have been teaspoons.
Trish Jaciuk
Help! Is the filling supposed to be super runny?? It taste delicious but very soupy. I made this recipe a while ago and it is wonderful! I just can’t recall the filling being like this….and lots of family tomorrow for Brunch! Thank you 🌸🌸🌸🌸
Barbara Schieving
Hi Trish – sorry your filling was super runny. How it’s not supposed to be runny. Was the ricotta you use really watery? Maybe it needed to be drained a bit. Even a little runny, the crepes should be delicious.
Bivian
Do you heat the ricotta cheese? or heat the crepes after they are filled?
Barbara Schieving
Hi Bivian – no, the filling is never heated. The warm crepes warm it up a bit and it warms up a little as it’s blended as well. If you wanted to fill and heat the crepes like a blintz, here’s my recipe https://www.barbarabakes.com/triple-berry-lemon-cheese-blintzes/
Lorraine @Not Quite Nigella
I’ve always got leftover ricotta so I should try these next time I do. Thanks mum! 😀 xxx
Steve
I made this filling, but it came out gritty. I wasn’t sure if it was the sugar or ricotta. Any suggestions?
Barbara Schieving
Hi Steve – the ricotta has a bit of a lumpy texture, but I assume a gritty texture would come from the sugar. Perhaps try blending the ricotta and the sugar together first before adding the liquids. You could also try using powdered sugar instead. If you’re up for it, homemade ricotta is so much nicer.
George
These look and sounds fantastic!
carrian
Those look amazing. I stinking adore crepes. We also have them for my birthday every year too!
Donalyn@The Creekside Cook
After commenting on the compote, I just had to come and say how wonderful these look too. And ‘husband made’? Even better!
2sistersrecipes
Love lemon and ricotta anything ! This is a great dessert! Fantastic!