Sweet ricotta crepes with lemon whipped ricotta. These homemade crepes are light, delicate, and perfect for breakfast or dessert.

This is my favorite homemade crepe recipe. I use the batter for everything crepe-related: sweet, savory, filled, layered into cakes. It’s so simple and reliable, and the crepes turn out thin and delicate but flexible and strong.

If you’re a sourdough baker, I also have a sourdough discard crepe recipe that’s just as reliable and especially good with whipped ricotta!

For this summery version, I keep the filling light with a silky whipped ricotta and a touch of lemon. It’s simple, fragrant, and just sweet enough. Whipped ricotta has the same soft, airy quality as whipped cream, but it feels a little more luscious and special.

I usually make it in a food processor until it’s completely smooth and glossy. You can use a blender, stand mixer, or hand mixer too!

If I want to take it a step further, I candy thin strips of lemon zest for a bright, crunchy finish. Fresh berries, slivered almonds, a smear of homemade lemon curd, or a dusting of powdered sugar all work here, too!

Keep it simple or dress it up depending on the moment.

If you have extra filling, it’s perfect repurposed into this delicious whipped ricotta dip.

how to make these sweet crepes:

1_crepe batter — 1. Blend butter, milk, eggs, flour, sugar, and salt until smooth. Chill the batter for at least 1 hour.

3_whipped ricotta for crepes — 2. Whip ricotta, powdered sugar, and lemon juice until smooth and glossy. Chill until ready to use.

2_how to make sweet crepes — 3. Cook crepes in a lightly buttered skillet, swirling to form thin layers. Flip and cook briefly on the second side.

sweet breakfast crepes — 4. Fill with whipped ricotta, fold, and serve with berries, lemon zest, and/ or powdered sugar.

more crepe tips

Let the batter rest. This gives the flour time to hydrate and helps the crepes cook up tender instead of rubbery.

Set up your station first. Batter, butter, measuring cup, spatula, and a plate for finished crepes. It makes the whole process easy and organized.

Expect the first crepe to be a test. The pan needs a minute to fully heat and settle into the right temperature. Expect the first crepe or two to always be a wash!

Watch the heat closely. The batter should set as you swirl the pan. Too cool and it won’t spread well, too hot and it burns.

Butter lightly and often. Too much and the batter slides around, too little and it sticks. A thin film, every few crepes, is all you need.

Cook the second side briefly. About 15–20 seconds is enough to set and lightly brown.

Sweet Ricotta Crepes with Lemon

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Sweet ricotta crepes with lemon whipped ricotta. These homemade crepes are light, delicate, and perfect for breakfast or dessert.

Author: Indi Hampton

Ingredients

Crepe batter:

3 tbsp unsalted butter, melted, plus more for pan
1 cup whole milk
3 large eggs
1 cup all-purpose flour
2 tbsp sugar
¼ tsp kosher salt

Ricotta filling

1 cup whole milk ricotta
¼ cup powdered sugar
zest of half a lemon
1 tbsp fresh squeezed lemon juice

Garnishes:

lemon zest
powdered sugar
drizzle with salted honey
fresh, juicy berries

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Instructions

Make the batter. Combine melted butter, milk, eggs, flour, sugar, and salt in a blender. Blend until smooth and the consistency of heavy cream. Cover and refrigerate for at least 1 hour or overnight.
Make the filing. Combine ricotta, cream, powdered sugar, lemon zest, and lemon juice in a food processor. Process until light, smooth, and beautifully glossy, about 2 minutes. Transfer to a bowl, cover, and chill until ready.
Make the crepes. Heat a 9-inch nonstick skillet or crêpe pan over medium-low heat. Lightly brush the inside of the pan with melted butter. Pour a scant ¼ cup of batter into the pan and quickly swirl the pan to cover the bottom with a thin, even layer of batter. Cook for about 1 minute, or until the edges are golden brown.
Loosen the edge with a rubber spatula and carefully flip the crepe and cook another 20 seconds, or until the bottom is browned in spots. Repeat buttering, swirling and flipping crepes, adjusting heat as necessary. Store on a plate, covered with plastic wrap or a clean linen to stay warm and moist.
To serve, spread 2 tablespoons of whipped ricotta onto half of a crepe. Fold in half, then in half again to form a triangle and place on a serving dish. Repeat with remaining crepes. Serve with fresh berries, candied lemon zest, powdered sugar, or a drizzle of salted honey as desired. Enjoy!

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.