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Easy Dessert Crepes with Ricotta and Raspberries
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No one ever said that Crepes are just for dessert, yet that is often what comes to mind first when thinking about these delectable thin, French pancakes. Crepes are an essential kitchen know-how because they lay the foundation to so many different meals. In fact, I think it’s fairly easy to say that one could enjoy crepes at every meal of the day.
I actually wrecked the first batch of crepes I made, but don’t my failure (it was bound to happen one of these days!) discourage you. I turned to a well known French cookbook and started out with that recipe figuring it would be fool-proof. I thought I followed it just right. Maybe I did, maybe I didn’t, but every single crepe I flipped tore.
After some practice and a batch that was destined for the trash can I was dead set on conquering what I thought shouldn’t be that hard! Several adaptations to the original and almost a half dozen eggs later, Madeline and I were scarfing down a delicious plate of crepes.
I followed the same method as the original, just different ingredient proportions for almost everything on the list and not single crepe tore from the recipe I’m sharing here.
Crepes might come across as time consuming, but they’re actually fairly quick to make since each one takes hardly any time at all to cook. They are also simple enough that you can make up a batch at the beginning of the week and store them covered in the fridge for a few days to use as you need.
Want to save a little extra time? Make the batter at least a few hours before you need it so it can rest, even overnight if you’d like. Many of the filling ideas that I’ve thought of require practically no time or can be made in advance. Make ahead meals are the best!
To reheat, just place the crepe on a hot pan, top with the fillings (if they require warming) and heat until warm. With some ideas, such as yogurt and berries, only the crepe will need to be warmed. Because they’re so thin it won’t take long at all to reheat them.
Crepes All Day Long
Crepes can be a medium to many different meals and flavors. Once you have the technique down, there’s nothing stopping you from filling up those crepes with different ingredients for completely different meals that you can enjoy any time of the day.
Although special equipment isn’t a requirement for preparing crepes, I did purchase this 10-Inch Crepe Pan recently, but that’s mostly because my old small non-stick pan recently took a one-way trip to the city dump.
Breakfast
Everyone knows that breakfast is the most important meal of the day, so why not make it a little more exciting with some of these fun ideas. I don’t know about you, but I am constantly underwhelmed with cold cereal.
- Maple and Cardamom Pears with Yogurt
- Scrambled Eggs and Bacon
- Yogurt and Berries
Lunch
Lunch is my worst meal of the day. Many of my days are spent cooking and preparing recipes for the blog that end up snacking on a little of this and a little of that as I cook. Which is not really the best strategy for healthy eating. I am definitely going to experiment more with lunch ideas for crepes.
- Turkey and Arugula with Brie
- Curried Chicken Salad
Dinner
Crepes are great as a rescue dinner on a busy night. Use any breakfast or lunch idea for a quick fix dinner, or get creative with other fillings.
- Chicken Pot Pie Filling
- Mushu Pork
- Roasted Vegetables and Pesto
Dessert
I could think of endless dessert ideas for crepes. I think we all need something a little sweet once in a while, which is why I’ve created this Ricotta Cream and Orange Scented Raspberries dessert crepe recipe to share today.
- Nutella
- Roasted Nectarines and Cream
- Ricotta and Raspberries
The ricotta cream is somewhat inspired by cannoli filling, but instead of mascarpone uses the more common cream cheese. My grocer can often be unpredictable when it comes to mascarpone, but I almost always have cream cheese on hand.
I love the creamy ricotta in combination with the sweet, juicy berries. In the summer, use fresh raspberries but you can still enjoy this delight during the winter when your days need a little brightening. Frozen berries work just as well!
Tomorrow, March 1st, is National Pancake Day. What a perfect day to celebrate with crepes.
What are some of your favorite crepe creations?
Dessert Crepes with Ricotta Cream and Raspberries
makes about 20 crepes
Ingredients:
Basic Crepes
2 cups flour
1/2 teaspoon salt
1/3 cup sugar (1 teaspoon for savory)
5 eggs
2 cups milk
1/2 cup (4 ounces) butter, meltedRicotta Cream Filling
3/4 cup part skim milk ricotta
6 ounces cream cheese
1/3 cup powdered sugar
zest of 1/4 of an orange
3/4 teaspoon vanilla extractOrange Scented Raspberries
1/4 cup sugar
3/4 teaspoon cornstarch
12 ounces frozen raspberries
zest of half an orange
juice from one small orangeDirections:
Basic Crepes
Add all ingredients to a blender and process on high for 45-60 seconds, or until well blended. Scrape sides down, if necessary, with a spatula. Let rest in the refrigerator for an hour or up to overnight.
Heat a 10-inch crepe pan over medium heat. Lightly grease with butter or spray oil. When hot, add 1/3 cup of batter to the pan.
Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 1 minute. When the top is no longer shiny, then you will know it is ready to turn. Flip with a spatula and cook for another 15-45 seconds, until golden. Remove and place on a plate while you cook the remaining crepes.
For the Ricotta
Add all ingredients to a bowl and beat with an electric mixer (I used hand-held) until combined. Set aside in a bowl.
For the Orange Scented Raspberries
Add the sugar and cornstarch to a medium saucepan. Stir until combined. Add the raspberries, zest, and orange juice. Cook over medium-high heat until boiling, then reduce to low and cook for 5 minutes, or until sauce has thickened.
Assembly of the Crepes
Spread one side of each crepe with the ricotta mixture. Roll up and top with raspberries.
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
I’ve been DYING to try making crepes. These look wonderful!
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These are beautiful! I could eat crepes all day too ugh soo good!
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A ricotta cream filling sounds wonderful, I usually fill mine with jam or nutella, this is much more elegant.
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These sound WONDERFUL!!
When I was a kid, my mom made crepes but she filled them with jelly (I know, not very fancy but they WERE good).
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These are beautiful and I love the combination of raspberries and ricotta cheese. This would make a perfect mother’s day brunch.
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My favorite is Nutella and banana! YUMMY!
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I love the chicken pot pie filling idea. I love chicken pot pie but I hate pie crust. I’ve also heard that you can make the crepes ahead of time, freeze them, and just reheat them in a pan when you need them.
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Katie replied: — February 28th, 2011 @ 9:52 AM
I bet they would freeze well! I haven’t tried it yet, but next time I’ll give it a go.
Stunning photos, Katie. Please won’t you come over and help me make these for breakfast today??
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I am drooling on my keyboard. Thanks a lot
We love savory crepes too – with pesto, scrambled egg and cheese. And my daughter LOVES banana with nutella on hers.
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Your crepes look beautiful! I’d enjoy them any time of the day!
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These are so beautiful, Katie. I have only made crepes once, but you have inspired me to make them again.
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Holy cow I want a crepe now ..
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I just made crepes this past weekend. We used Nutella and Banana….heaven! I like these ideas too especially for dinner so I am going to have to give this a try
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Lots of delicious flavors… I’m a big fan of pancakes, but crepes come in a close second!
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This whole post made me drool. So much talking of delicious crepes! My favorite has to be nutella and banana. Such a classic but amazing combination.
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Yummy!
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I made crepes today, but they were nowhere near as beautiful as these ones. Love them, Katie!
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Your crepes look absolutely perfect!
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oh these crepes look delicious , they remind me of the ones I get @ the farmers market in the summer!
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These are lovely Katie!
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These are stunning… I never make crepes, but I really should! They are so versatile and beautiful. Thanks for sharing your recipe!
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I love crepes too because they are simple. My sister used to make them for breakfast for us when I was a kid. Love them! Yours are beautiful!
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I’ve never made crepes before but yours look amazing! I definitely need to try this recipe!
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I’m originally from New Orleans. Making crapes prior to Lent, is a common family tradition and one that we happily abide by! The theory is that you’re using up all the butter, eggs, and milk before fasting. There are no special tools required to make them, as you mention. But, we have a crape pan and spatula. I wouldn’t dare attempt to make them without my tools. We always ate them with some combo or another of butter, sugar, and jam. I love the filling ideas you have here! Saving this to my online cookbook.
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I love crepes, and I could honestly eat them all throughout the day. One of my favorite fillings for savory crepes includes spinach, tomato, cheese, and a fried egg. For dessert crepes, also try ice cream!
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Very lovely photographs. Actually, I eat “dessert crepes” least of all types. I end up using crepes more as an omelette base, than a dessert base. Anything which can be added to an omelette is also good in a crepe. That said, one of my recent lunch creations was both sweet and tasty: On the base of a crepe, I spread a thin schmear of cream cheese. In a small cup, I mixed peanut butter, cinnamon, raisins, and walnuts. I spread this mixture atop the cream cheese, and then added very thinly sliced tart green apples. This was such a tasty combo!
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Your pictures are really amazing. Can taste the delicious crepes and raspberries just by looking at them! So, time to prepare your recipe…Thanks for sharing.
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I love crepes, but I haven’t made them in forever. Yum!
I’d love for you to share this recipe on my linky for Sweet Tooth Friday.
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I love making crepes, especially for company. They’re so quick and easy to get on the table, especially if the crepes themselves are already prepped. Good work! And to all you out there who are wondering if a whisk can do the batter mixing, the answer is yes, and of course, centuries ago French grandmothers didn’t have electric blenders anyway.
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How lovely! I must try this. I love how versatile the crepes are. And I absolutely love your site!
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These crepes are beautiful! Thnx for sharing your gorgeous recipe
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Anyone know if you can make crepes and freeze them for a later use?
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Katie replied: — March 9th, 2011 @ 4:05 PM
I haven’t tried it, but you should be able to.
Thanks for the recipe! We are making crepes for dessert tonight with nutella, peanut butter and bananas for the filling! Yum!
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I froze them very successfully using small pieces of parchment paper between each crepe and placing them all in a freezer bag. I defrosted in the microwave and they were just perfect for our Easter brunch!
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