Menu Enter a recipe name, ingredient, keyword...

Strawberry Ricotta Crepes


Reminds me of having a weekend breakfast on a veranda overlooking the estate - strawberry ricotta crepes! Serve with some thick cut bacon for the perfect brunch.

Google Ads
Rate this recipe 4.5/5 (23 Votes)


  • 2 cups strawberries, hulled and coarsely chopped
  • 3 tablespoons sugar
  • 2 teaspoons Grand Marnier, optional
  • 2 cups part-skim ricotta cheese
  • 2 tablespoons powdered sugar
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 3 eggs
  • 2/3 cups milk
  • 1 teaspoon olive oil


Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from


Step 1

In a medium sauce pan, combine strawberries, sugar and Grand Marnier (if using). Place over medium heat and bring to a boil. Reduce heat and simmer until strawberries begin to break down. Smoosh them a bit with a fork. Continue simmering until syrupy. Remove from heat and set aside.

In a medium bowl, beat together ricotta and powdered sugar with a hand mixer or whisk. Set aside.

In a large bowl, combine the flour, sugar and salt. Set aside.

In a large bowl, lightly whisk eggs. Slowly, incorporate the dry ingredients alternating with the milk. Mix until smooth. Stir in the olive oil.

Spray an 8-inch frying pan with nonstick cooking spray and heat over medium heat. Add 1/4 cup of the crepe batter to the pan and turn in a circular motion, evenly distributing the batter in the pan. Cook until the outside edge of the crepe is lightly golden; then flip the crepe and cook the other side, about 2 minutes total.

Slide the cooked crêpe onto a plate. Dollop the ricotta mixture down center of crepe then gently roll, seam side down. Top with strawberry compote. Repeat with remaining batter, ricotta and strawberries.

You'll also love

Review this recipe

Mom's Blueberry Muffins Blueberry Lemon Cupcakes with White Chocolate Icing