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Blueberry Lemon Ricotta Crepes

User Rating 4.5 Star Rating (2 Reviews)


Blueberry Ricotta Crepes

Blueberry Ricotta Crepes

D. Rattray
This is an elegant dish for a special brunch or breakfast. Top these crepes with blueberries or blueberry sauce, along with a little whipped cream and strands of lemon zest.


  • Crepes
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • .
  • 1 cup ricotta cheese
  • 1 egg, beaten
  • 1/3 cup powdered sugar
  • Finely grated zest of 1 lemon
  • 2 teaspoons lemon juice
  • 1/2 cup fresh blueberries
  • 2 to 3 teaspoons melted butter
  • 1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon


Crepes: In a blender, blend 2 eggs with milk. Add the flour, 2 tablespoons melted butter, and 2 tablespoons sugar, salt, and vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.

Heat oven to 350°. Butter a 9x13-inch baking dish or spray with cooking spray.

In a bowl, gently combine the ricotta with the beaten egg, powdered sugar, lemon zest and juice. Fold in blueberries. Spoon about 2 tablespoons of the cheese mixture on a crepe; roll up gently, burrito style, tucking ends in to keep the filling from leaking. Arrange the filled crepes in the prepared baking dish; brush with butter, sprinkle with cinnamon sugar, and bake for 20 minutes.

Top with blueberries or this easy Blueberry Sauce
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User Reviews

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 4 out of 5
B&B Maine, Member wabisabicottage

These are fabulous. I used my homemade blueberry jam warmed for the sauce. I tried them out on 4 taste testers, one Jewish baker and they all gave them 4 stars. I did add another 1/2 cup ricotta to filling mix because it was loose. Made 7 crepes......should be called Blintzes! Good room temperature, hold well for service for breakfast guests, serving sauce at last minute as a garnish!

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