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

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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.

Lemon ricotta crepes plated with fresh berry compote

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!

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.

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