Lemon Ricotta Crepes

Lemon Ricotta Crepes are very adaptable for dessert. You can either use the basic crêpe or the dessert version. This lightly sweet filling is perfect for brunch, breakfast or dessert. Serve with fresh berries for the perfect spring dish.

Use the Basic Crepe Recipe or the Dessert Crepe Recipe for this dish.

Lemon Ricotta Crepes
  • 8 6-8 inch crêpes (Basic or Dessert Crêpe Recipe)
  • 2 cups ricotta cheese (whole milk or low fat)
  • 1 Tbsp. confectioner’s sugar
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • Additional confectioner’s sugar for dusting.
  1. Stir ricotta, sugar, lemon juice and zest together until smooth.
  2. Spread about ¼ cup on each crêpe.
  3. Spread evenly over each crêpe.
  4. Fold each into in half and half again to create a triangle.
  5. Place on individual plates or a serving dish and dust them with confectioner’s sugar.
  6. Serve with fresh berries.



Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

March 22, 2016
March 22, 2016