Lemon Ricotta Crepes

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. 

Three Crepes With Lemon Ricotta Filling on a plate

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. 

Making Lemon Ricotta Crepes

This crepe recipe is from Lauren’s Latest eCookbook, Everyday Ingredients Extraordinary Food. It’s available as a downloadable PDF that you can read on your computer, iPad or iPhone.

I “met” Lauren in 2010 when we did a recipe swap. I made her favorite sandwich, a California Club Sandwich; she made my Citrus Cream Cheese Rolls; and we’ve been friends ever since. So I jumped at the chance to review her eCookbook.

Lemon ricotta crepes plated with fresh berry compote

Lauren created her cookbook so that she would have her favorite everyday recipes in one place, and luckily she’s also sharing them with us. The recipe that jumped out at me first was her Mom’s Crepes with Lemon Ricotta Filling recipe.

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

How to Make Crepes Step By Step

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 1/4 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!

Crepes, Berries and Lemon Ricotta Cream in Bowls

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. 

Yield: 6 servings

Lemon Ricotta Crepes

Lemon Ricotta Crepes
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. 
Cook Time 3 minutes
Total Time 3 minutes

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
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. 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.)
  2. 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.
  3. For the Lemon Ricotta filling, whip all listed ingredients together in food processor until smooth.
  4. To serve, fill warm crepes with filling and roll or fold together. Top with powdered sugar, if desired.

Notes

*I used homemade ricotta cheese. It's easy to make. It's also more smooth and drier,than store bought ricotta, so you may need to add more milk.

Slightly adapted from Lauren's Latest new eCookbook, Everyday Ingredients Extraordinary Food

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 299 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 82mg Sodium: 137mg Carbohydrates: 37g Fiber: 1g Sugar: 13g Protein: 12g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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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Making Lemon Ricotta Crepes