Blueberry Ricotta Crepes

 In Breakfast & Brunch, Comfort Food, Dessert, Summer, Under 1 Hour, Vegetarian

This year I won’t be seeing my little mama on Mother’s Day. The timing didn’t quite work out and we’ll have to have a belated catch-up later this year. So in her honor, I’m sharing this recipe that is inspired by her.

Crepes were always a special treat growing up because when you have to make enough for twelve people it takes a long time! Whenever a blessed crepe-day arrived we’d make a huge batch and fill them with peach slices and whipped cream and we’d all sit around our scratched, kitchen table with whipped cream in our cheeks and a big smile on our faces.

My mom and Grandma were the first ones to model the “use what you have and don’t waste food” mentality which is how all the restaurants I’ve worked at operate as well.

I stuffed these crepes with Ricotta Cheese I made out of a gallon of milk that was about to expire and felt that my mother would have been very proud! Plus you can put the cheese in the blender with a little yogurt and make “whipped ricotta” which is all the rage in the restaurants these days.

While this crepe combo is fantastic if you don’t have the fillings I’m using be like my Mother and use what you have. Nutella, strawberries, chocolate, eggs, sweet potatoes, spinach, cheddar, the list goes on! So make these for your mom if you’re lucky enough to be near her this year and if not, make them in her honor. Happy Mother’s Day!

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Blueberry Ricotta Crepes

Difficulty: Easy

Yield: 4 Servings
Prep Time: 30 min
Cook Time: 20 min

Ingredients:

For the Crepes:

  • 1 Cup Flour
  • 1 Tablespoon Melted Butter
  • 2 teaspoons Rum or Vanilla Extract (optional)
  • 1 ⅓ Cups Milk
  • 1 teaspoon of Salt

 

For the Filling:

  • 1 Tablespoon Honey
  • 2 Tablespoons Greek Yogurt
  • 1 teaspoon Salt
  • ⅓ Cup Ricotta Cheese

 

For the Topping:

  • ¼ Cup Pecans
  • 1 Tablespoon Honey
  • 1 Tablespoon Butter
  • 8 oz Fresh Blueberries
  • Extra butter or Oil for cooking the crepes

Directions:

In a bowl, combine the flour and salt. Make a well in the center of the flour and crack the egg into it. Whisk until the egg is broken up, then add the milk, rum and melted butter.

Whisk vigorously until the lumps are gone, then pick the bowl up (BARELY) off the counter, holding it even, and drop it. Repeat this a couple times to pop the bubbles (you may want to skip this step if your bowl is glass or if you’re prone to accidents. 😉

Place the bowl in the fridge for at least 15 minutes and up to 24 hours.

Meanwhile, combine 1 Tablespoon of honey, the greek yogurt, 1 teaspoon of salt and the ricotta cheese in the blender, adding in a few blueberries if you’d like. Blend until smooth (it will be slightly grainy because of the ricotta) and transfer to a small skillet over medium-low heat. Stir frequently until the mixture is warm.

Heat a medium cast iron or nonstick skillet over medium heat with a little butter or oil. When the skillet is hot, take a ¼ or ⅓ measuring cup and pour a scoop of batter into the skillet. Immediately tilt the skillet around going in a slow circle so the crepe batter runs and coats the whole pan.

Cook for 30 seconds to 1 minute and flip the crepe and cook for 30 seconds or till desired doneness. You want the crepe to be pliable, not crispy so it can fold around the filling.

Transfer the finished crepe to a towel-lined plate. Cover the plate with a lid or another plate to keep the crepe warm and pliable. Continue cooking until all your crepe batter is gone.

To assemble the crepes, scoop a small amount of the warm filling into the top left corner of the crepe, leaving room around the edges. Fold the crepe in half, then in half again. OR you can put the filling in the middle and roll the crepe into a log.

Melt 1 tablespoon of honey and butter together and drizzle over the crepes.
Top with blueberries, pecans and a dusting of powdered sugar. Enjoy!

Note: When cooking crepes, the first one is usually a sacrifice. You have to figure out how hot your skillet should be, how fast to tilt the skillet and how much batter to use. So don’t beat yourself up if your first one isn’t perfect. Just pay attention, adjust things and go again!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Mixing Bowl – Large
  • Whisk
  • Measuring Spoons
  • Liquid Measurer
  • Measuring Cups
  • Blender
  • Small Non-Stick Pan
  • Cast Iron Skillet
  • Nylon Spatula
  • Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Blueberry Ricotta Crepes

Difficulty: Easy

Yield: 4 Servings
Prep Time: 30 min
Cook Time: 20 min

Ingredients:

For the Crepes:

  • 1 Cup Flour
  • 1 Tablespoon Melted Butter
  • 2 teaspoons Rum or Vanilla Extract (optional)
  • 1 ⅓ Cups Milk
  • 1 teaspoon of Salt

 

For the Filling:

  • 1 Tablespoon Honey
  • 2 Tablespoons Greek Yogurt
  • 1 teaspoon Salt
  • ⅓ Cup Ricotta Cheese

 

For the Topping:

  • ¼ Cup Pecans
  • 1 Tablespoon Honey
  • 1 Tablespoon Butter
  • 8 oz Fresh Blueberries
  • Extra butter or Oil for cooking the crepes

Directions:

In a bowl, combine the flour and salt. Make a well in the center of the flour and crack the egg into it. Whisk until the egg is broken up, then add the milk, rum and melted butter.

Whisk vigorously until the lumps are gone, then pick the bowl up (BARELY) off the counter, holding it even, and drop it. Repeat this a couple times to pop the bubbles (you may want to skip this step if your bowl is glass or if you’re prone to accidents. 😉

Place the bowl in the fridge for at least 15 minutes and up to 24 hours.

Meanwhile, combine 1 Tablespoon of honey, the greek yogurt, 1 teaspoon of salt and the ricotta cheese in the blender, adding in a few blueberries if you’d like. Blend until smooth (it will be slightly grainy because of the ricotta) and transfer to a small skillet over medium-low heat. Stir frequently until the mixture is warm.

Heat a medium cast iron or nonstick skillet over medium heat with a little butter or oil. When the skillet is hot, take a ¼ or ⅓ measuring cup and pour a scoop of batter into the skillet. Immediately tilt the skillet around going in a slow circle so the crepe batter runs and coats the whole pan.

Cook for 30 seconds to 1 minute and flip the crepe and cook for 30 seconds or till desired doneness. You want the crepe to be pliable, not crispy so it can fold around the filling.

Transfer the finished crepe to a towel-lined plate. Cover the plate with a lid or another plate to keep the crepe warm and pliable. Continue cooking until all your crepe batter is gone.

To assemble the crepes, scoop a small amount of the warm filling into the top left corner of the crepe, leaving room around the edges. Fold the crepe in half, then in half again. OR you can put the filling in the middle and roll the crepe into a log.

Melt 1 tablespoon of honey and butter together and drizzle over the crepes.
Top with blueberries, pecans and a dusting of powdered sugar. Enjoy!

Note: When cooking crepes, the first one is usually a sacrifice. You have to figure out how hot your skillet should be, how fast to tilt the skillet and how much batter to use. So don’t beat yourself up if your first one isn’t perfect. Just pay attention, adjust things and go again!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Mixing Bowl – Large
  • Whisk
  • Measuring Spoons
  • Liquid Measurer
  • Measuring Cups
  • Blender
  • Small Non-Stick Pan
  • Cast Iron Skillet
  • Nylon Spatula
  • Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Blueberry Ricotta Crepes 4 Servings 1 Cup Flour 1 Tablespoon Melted Butter 2 teaspoons Rum or Vanilla Extract (optional) 1 ⅓ Cups Milk 1 teaspoon of Salt 1 Tablespoon Honey 2 Tablespoons Greek Yogurt 1 teaspoon Salt ⅓ Cup Ricotta Cheese ¼ Cup Pecans 1 Tablespoon Honey 1 Tablespoon Butter 8 oz Fresh Blueberries Extra butter or Oil for cooking the crepes
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