Ricotta Stuffed Dessert Crepes – The Month of French

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Ricotta-stuffed dessert crepes filled with cheese, nuts, and chocolate will remind you of Cannoli.
Ricotta Stuffed Dessert Crepes

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!


Ricotta Stuffed Dessert Crepes

Ricotta-stuffed dessert crepes filled with cheese, nuts, and chocolate will remind you of Cannoli.
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings (slide to adjust): 6 servings
Course: Dessert
Cuisine: French
Difficulty: Easy
Newsletter: 2019-04-30, 2023-07-31
Calories per serving: 424kcal

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.


For the Crepes

  • 2 eggs
  • 1 cup sifted all-purpose flour
  • 3 tbsp butter, melted
  • 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
Ingredients necessary for the recipe step are in italic.


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 milk
    In a large bowl, beat the eggs. Add salt, milk, and melted butter. Whisk together.
  • 1 cup sifted all-purpose flour
    Add the flour and stir until there are no lumps.
  • 1/2 cup water
    Gradually 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
    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 walnuts
    Mix 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 dusting
    Dust with powdered sugar, then dust with cocoa. Drizzle the rose preserves 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.


Serving: 424gCalories: 424kcalCarbohydrates: 44gProtein: 15gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gCholesterol: 59mgSodium: 147mgFiber: 2gSugar: 23g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

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
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