Strawberry Ricotta Crepes

by Kate on June 6, 2014

Strawberry Ricotta Crepes -

Do you know what I love about crepes? Crepes are versatile. Sweet or savory. Dessert, dinner, brunch or even as an appetizer, the crepe possibilities are endless. My girls love when I treat them to a batch of Nutella & Caramelized Banana Crepes! Sweet and oh so decadent, they’re perfect for dessert and occasionally we may even have them for breakfast. These strawberry ricotta crepes are definitely lighter than those chocolate banana filled crepes but still wonderfully sweet and tempting.

These delicate crepes are filled with lightly sweetened ricotta then topped off with a fresh strawberry compote. They make a wonderful summer dessert that’s a breeze to put together while entertaining or even as a weeknight treat. They aren’t over the top sweet so they also work as a wonderful morning dish. The fresh strawberries are so wonderful when combined with the creamy ricotta, you’ll want more than one.

Strawberry Ricotta Crepes -

Today I’m traveling to Eat, Write, Retreat for the weekend and now all I want are crepes! Maybe I’ll be served some while we dine in Philly? One can only hope! I’m really looking forward to a weekend of connecting with fellow foodies and learning how to make Food Babbles a better experience for you all. You can follow along and see what I’m up to over on my Instagram feed! Hope you have a fabulous weekend! Now, make these strawberry ricotta crepes for a special weekend treat. You deserve it.



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Strawberry Ricotta Crepes

30 minutes

Yield: 4-6 crepes

Strawberry Ricotta Crepes

Delicate crepes frilled with creamy, lightly sweetened ricotta then topped with fresh strawberry compote.


  • 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


  1. In a medium pot, 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.
  2. In a medium bowl, beat together ricotta and powdered sugar with a hand mixer or whisk. Set aside.
  3. In a large bowl, combine the flour, sugar and salt. Set aside.
  4. In a large bowl, lightly whisk eggs. Slowly, incorporate the dry ingredients alternating with the milk. Mix until smooth. Stir in the olive oil.
  5. 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.
  6. Slide the cooked crêpe onto a plate. Dollop ricotta down center of crepe then gently roll, seam side down. Top with strawberry compote. Repeat with remaining batter, ricotta and strawberries.

{ 3 comments… read them below or add one }

Jennifer Farley June 9, 2014 at 9:48 am

These look wonderful! It was great to meet you this weekend 🙂


Kate June 15, 2014 at 1:10 pm

Thanks Jennifer! And it was definitely a pleasure meeting you as well.


dina June 11, 2014 at 5:07 pm

they look yummy!


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