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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.
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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4.34 from 56 votes
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 Time3 minutes mins
Total Time3 minutes mins
Course: Pancakes and Waffles
Keyword: Breakfast, food, recipe
Servings: 6 servings
Calories: 299kcal
Author: Barbara Schieving
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
*I usedhomemade 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.
Nutrition
Serving: 1g | Calories: 299kcal | Carbohydrates: 37g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 137mg | Fiber: 1g | Sugar: 13g
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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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Kelly Rose
Can I make the ricotta filling in advance? like 24 hours ahead?
Reply
Melissa Griffiths
Yes, it should work great!
Reply
Kimberlee
Can the filling be made in advance if so how far
Reply
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.Reply
Adele
Can you fill the crepes an hour or two ahead and then serve with the berry compote?Reply
Melissa Griffiths
Sounds delicious to me! I think they’d work great!
Reply
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.Reply
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 🌸🌸🌸🌸
Reply
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.
Reply
Bivian
Do you heat the ricotta cheese? or heat the crepes after they are filled?
Reply
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/
Reply
Lorraine @Not Quite Nigella
I’ve always got leftover ricotta so I should try these next time I do. Thanks mum! 😀 xxx
Reply
Steve
I made this filling, but it came out gritty. I wasn’t sure if it was the sugar or ricotta. Any suggestions?
Reply
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.
Reply
George
These look and sounds fantastic!
Reply
carrian
Those look amazing. I stinking adore crepes. We also have them for my birthday every year too!
Reply
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!
Reply
2sistersrecipes
Love lemon and ricotta anything ! This is a great dessert! Fantastic!
Reply
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