Ricotta and Cream Cheese Crepes

servings: 4

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  • 1 cup flour
  • 1/2 cup water
  • 3 tbsp melted butter
  • 2 eggs
  • 3/4 cups milk
  • Pinch of salt

Ricotta Filling

  • 8 oz cream cheese
  • 1/2 tsp cinnamon
  • Jam, compote, pie filling or sour cream
  • 1 tbsp grated lemon zest
  • 16 oz ricotta cheese
  • 1 egg
  • 2 tbsp powdered sugar


In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

Combine ricotta, cream cheese, egg, cinnamon, and lemon rind and mix until smooth. Place 2 tablespoons of filling mixture on each crepe and roll. Place rolled crepes into baking pan and cover with foil. Bake in a 350-degree oven for 20 minutes. Serve with jam, compote, pie filling, or sour cream on top and dust with powdered sugar.

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