Crêpes with Lemon Ricotta Filling and Berries

I had some raspberries that were starting to lose their freshness, so I made them into a delicious topping to serve with these lemon and ricotta filled crêpes. When making crêpes, the key is using both a nonstick pan and brushing the pan with butter to get the right texture and savory flavor. This recipe makes about a dozen 8-inch crêpes. 



  • 1 3/4 cups flour

  • 1/2 teaspoon kosher salt

  • 2 cups whole milk, room temperature

  • 3 eggs, room temperature

  • 4 tablespoons butter, melted, plus more for pan


1. In a blender, mix flour, salt, milk, eggs, and butter. Let rest in the refrigerator at least an hour, up to a day ahead.

2. Heat an 8-inch non-stick skillet over medium heat and brush with butter. Using a ladle, pour about 1/4 cup of batter into the pan, swirling the pan to allow the batter to evenly coat it. Once the crêpe looks set (the batter is no longer glossy), run a rubber spatula around the edges to loosen and flip to cook the other side for a minute.

3. Transfer crêpe to a plate and cover. Repeat with the remaining batter.

Raspberry Topping


  • 1 pint raspberries

  • 1 /4 cup sugar

  • 1/2 cup water

  • 1 teaspoon cornstarch

  • 1 tablespoon lemon juice


1. In a small saucepan over medium-high heat, add the raspberries, sugar, water and cornstarch and stir.

2. Bring the mixture to a boil. Reduce heat to medium-low, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.

3. Stir in lemon juice and remove from heat. Allow to cool slightly before serving.

Lemon Ricotta Filling


  • 8 ounces ricotta

  • 1/4 cup powdered sugar

  • zest of 1 lemon

  • 1 tablespoon lemon juice


1. With a hand mixer, blend all of the ingredients together until smooth.

2. To assemble the crêpe, place a rounded tablespoon of lemon ricotta filling onto one quarter of a crêpe. Fold crêpe in half, then fold over again to make a triangle. Spoon on raspberry topping, sprinkle with mixed berries, and dust with powdered sugar.

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