The Month of French – Ricotta Stuffed Dessert Crepes

Crepes with Ricotta Rose Filling
I have to admit, these dessert crepes are not completely French, they are part Italian as they borrow a bit from the classic cannelloni. This is what happens when you buy ricotta to make lasagna when you already have a container in the fridge! These are dead simple to make – if you can make a pancake, you can make these.

To make the crepes, you will need a crepe pan.  They are much flatter than a regular skillet so it’s easier to flip the crepe.  I also suggest getting a wooden spatula for flipping because they do a much better job than a traditional spatula, and they will not hurt the pan.  Please have a look further down the page to see what products I used and where to get them.

The Month of French - Ricotta Stuffed Dessert Crepes
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Ingredients for Crepes Stuffed with Ricotta

Mise En Place

For the Crepes
  • 1 cup sifted all-purpose flour
  • 2 eggs
  • 3 tbsp butter, melted
  • 1/8 tsp salt
  • 1/2 cup water
For the filling
  • 1 15 oz Ricotta
  • 2 tbsp honey
  • 4 tbsp sugar
  • 1 tsp rose water
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1/4 cup chocolate chips
  • 1/4 cup walnuts, chopped
  • 2 tbsp rose preserves
  • powdered sugar for dusting
  • cocoa for dusting
To Make the Crepes
  1. Have ready your crepe pan, a large bowl, a plate and five or six sheets of waxed or parchment paper.
  2. In a large bowl, beat the eggs. Add salt, milk and the melted butter. Whisk together. Add the flour and stir until there are no lumps. Gradually add the water and stir carefully to combine. Leave it sit for 30-60 minutes on the counter or overnight in the refrigerator.
  3. When the batter is ready, preheat the pan and put a little bit of oil to prevent sticking. Pour in a ladle of batter, spread it around and wait for it to bubble. When it's bubbling. use the turner to flip the crepe. Let the flipped crepe sit for about 15 seconds, then put it on a plate. Use wax paper between the layers so they won't stick together.
  4. See the picture below:
  5. Flipping a crepe

    Flipping a crepe

To Make the Filling and Assemble
  1. Mix all the stuffing ingredients together. Chill while making the crepes. Stuff the crepes with the mixture. Dust with powdered sugar, then dust with cocoa. Drizzle rose preserve over.
If you cannot find rose preserves, you can omit them. Likewise, if you don't like rose water, you can omit that as well. Allergic to nuts? Leave them out.
Nutrition Information
Serving size: 1 crepe Calories: 424 Fat: 22 g Saturated fat: 12 g Unsaturated fat: 3 g Carbohydrates: 44 g Sugar: 23 g Sodium: 147 mg Fiber: 2 g Protein: 15 g Cholesterol: 59 mg


Products I Used

Note that I do not receive any compensation for these links to Amazon products. I just put them here so it’s easy for you to find them.

Cuisinart Crepe Pan

Cuisinart Crepe Pan

Wooden Crepe Spatula Kit

Wooden Crepe Spatula Kit

The Month of French - Ricotta Stuffed Dessert Crepes

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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