These ricotta-stuffed dessert crepes will remind you of cannoli. Flavored with rose water, mixed with chocolate chips and walnuts they are sure to delight.
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 Ricotta-Stuffed Dessert Crepes
Notes about batter
When you make crepe batter, it’s important that the batter be free of lumps and the flour is completely hydrated. The batter has to rest for at least an hour. The longer, the better. If you want to make these for dessert, start the batter in the morning, refrigerate it, and you’re good to go. Crepes for breakfast can have their batter started the night before.
Notes about equipment
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. The wooden spatula also works very well when flipping homemade corn tortillas, so it is a worthy investment. To care for your wooden spatula, watch its edge and periodically sharpen it with sandpaper or an emery board.
Please have a look further down the page to see what products I used and where to get them.
Let’s Make Crepes!
For the Crepes
- 2 eggs
- 1 cup sifted all-purpose flour
- 3 tbsp butter, melted
- ⅛ tsp salt
- ¾ cup milk
- ½ cup water
For the filling
- 1 15 oz Ricotta
- 2 tbsp honey
- 4 tbsp sugar
- 1 tsp rose water
- ½ tsp vanilla
- ½ tsp almond extract
- ¼ cup chocolate chips
- ¼ cup walnuts, chopped
- 2 tbsp rose preserves
- powdered sugar for dusting
- cocoa for dusting
To Make the Crepes
- Have ready your crepe pan, a large bowl, a plate and five or six sheets of waxed or parchment paper.
- 2 eggs, 3 tbsp butter, 1/8 tsp salt, 3/4 cup milkIn a large bowl, beat the eggs. Add salt, milk, and melted butter. Whisk together.
- 1 cup sifted all-purpose flourAdd the flour and stir until there are no lumps.
- 1/2 cup waterGradually add the water and stir carefully to combine.
- Leave it to sit for 30-60 minutes on the counter or overnight in the refrigerator.
- 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.
- See the picture below:
- Flipping a crepe
To Make the Filling and Assemble
- 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 walnutsMix all the stuffing ingredients together. Chill while making the crepes. Stuff the crepes with the mixture.
- 2 tbsp rose preserves, powdered sugar for dusting, cocoa for dustingDust with powdered sugar, then dust with cocoa. Drizzle the rose preserves over.
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.