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Overhead shot of crepes on a plate with strawberries and a bowl of whipped ricotta

Homemade Crepes with Honey Whipped Ricotta

  • Author: Leslie Jeon
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 8 crepes 1x
  • Category: Breakfast
  • Method: Sauté
  • Cuisine: French

Description

These homemade crepes with honey whipped ricotta make a delicious breakfast! No special tools required—just a blender and a frying pan.


Ingredients

Scale

Homemade Crepes: 

  • 1/4 cup granulated sugar (50 g
  • 2/3 cup all-purpose flour (75 g
  • 1/2 teaspoon salt (3 g
  • Zest of 1 lemon 
  • 3 whole eggs (150 g
  • 2/3 cup milk (150 g)
  • 1/2 cup heavy cream (100 g
  • 1 teaspoon vanilla extract (4 g)

Honey Whipped Ricotta: 

  • 1 1/2 cups ricotta (340 g)
  • 1 1/2 tablespoons honey (31 g)
  • Zest of 1/2 a lemon
  • 1/2 teaspoon vanilla extract (2 g

To Serve: 

  • 1 cup strawberries, finely sliced (optional) 

Instructions

  1. Prepare the crepe batter: In a blender or food processor, combine the granulated sugar, all-purpose flour, salt, lemon zest, eggs, milk, heavy cream, and vanilla extract. Blend on high speed until well-combined, then transfer to an airtight container and refrigerate for at least 30 minutes or up to 1 day. 
  2. Cook the crepes: Place an 8-inch frying pan over low heat and generously spray with nonstick cooking spray or melt a small amount of butter. Once the pan is warm, pour 1/4 cup of the crepe batter into the center of the pan. Using the handle, tilt the pan to swirl the batter so that it covers the entire surface of the pan. Cook for 1-2 minutes, then use a spatula to gently lift the edges of the crepe from the pan. Use your fingers or a spatula to flip the crepe, then cook for another 30 seconds to 1 minute until set. Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan well with nonstick cooking spray or butter in between each crepe. 
  3. Prepare the honey whipped ricotta: In a blender, combine the ricotta, honey, lemon zest, and vanilla extract, and blend it all together on high speed until well-combined and smooth. 
  4. Serve the crepes: Once the crepes have cooled, top them with the honey whipped ricotta and sliced strawberries (or any other fruit of your choice). Enjoy! 
  5. Stored in an airtight container, leftover unfilled crepes will stay fresh in the fridge for up to 1 day. 


Notes

  • Make sure to let the crepes cool completely before topping them with the honey whipped ricotta. 
  • If desired, you can make the crepe batter ahead of time and store it in the fridge for up to 1 day. 
  • Recipe adapted from The International Culinary Center.

Keywords: crepes, homemade crepes, french crepes, ricotta, honey ricotta, how to make crepes