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Strawberry Lemon Ricotta Crepes


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Rate this recipe 4.3/5 (12 Votes)


  • 1 cup whole-milk ricotta
  • 1 teaspoon finely grated lemon zest, plus more for garnish, optional
  • 2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons confectioners' sugar, plus more for garnish, optional
  • 12 ounces strawberries, hulled and quartered
  • Pinch of salt
  • 4 9-inch crepes, homemade or store-bought


Servings 4
Adapted from


Step 1

1. In a medium bowl, stir together ricotta, lemon zest, 1 Tbsp. lemon juice and 1 1/2 Tbsp. sugar until mixture is smooth. Cover and refrigerate.

2. In a small bowl, toss strawberries with remaining 1 Tbsp. sugar, 1 Tbsp. lemon juice and salt.

3. Spread one-fourth of ricotta mixture evenly on one side of each crepe; fold into quarters on serving dishes. Top with strawberry mixture. Garnish with additional lemon zest and confectioners' sugar, if desired.


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