Let’s talk crepes… I LOVE crepes! Seriously, what’s not to love? They are tender and sweet and you can basically do whatever you want with them. I’ve made this recipe for brunch quite a few times, but it would great anytime of day. I’m not going to lie, these are a little bit of work. All in all, it’s about an active hour of cooking. The crepe batter has to rest and chill in the refrigerator for an hour and during that hour, you can tackle the ricotta filling and strawberry sauce. If you wanted to save on time, you could always make (any or all) of the components the day before (store separately, crepes stored on a plate with plastic wrap), but there is nothing like a warm fresh crepe! Plus, it is soooo worth the work.
Before you get started, here are some crepe making tips:
- Do not skip the chilling/resting in the refrigerator. If the crepes do not get that hour, they tend to turn out rubbery.
- Use a good, nonstick pan. NO cooking spray or pan release necessary.
- Use a 1/4 cup measuring cup to pour batter into a prewarmed pan (not too hot). Pour all of the batter into the center of the pan and quickly swirl it to the edges. Do not try and pour it around the edges, it will end up uneven.
- When the edges start to curl away from the pan, the crepe is ready to flip (I usually use a toothpick to loosen the edges). I use my fingers to flip the crepe, you can use tongs, but you really need to be careful not to tear it. Once you start to flip, do not hesitate.
- After flipping, as soon as you can shake the pan and the crepe moves around freely, it’s done. Slide it onto a plate and cover with a dry, clean towel to keep warm.
- For assembly- there is a “top” and “bottom” to a crepe. The top is the side of the crepe that is cooked first and should be the side that faces outward.
| Prep Time | 25 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 8 Hours |
| Servings |
Servings
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Ingredients
Crepe Batter:
- 1 Cup Cold Milk
- 1/4 Cup Cold Water
- 2 Eggs
- 1 Cup AP Flour
- 1 TBSP Granulated Sugar
- 3 TBSP Unsalted Butter, melted
- Pinch of Salt
Strawberry Sauce
- 1 Quart Strawberries, sliced
- 1/4 Cup Granulated Sugar
- 1/4 Cup Water
- 1 TSP Cornstarch
- 1 Lemon, zested
- 1 TBSP Lemon Juice
Ricotta Filling
- 1/2 Cup Ricotta Cheese
- 4 OZ Cream Cheese
- 4 TBSP Confectioner's Sugar
- 1 TSP Pure Vanilla Extract
Ingredients
Crepe Batter:
Strawberry Sauce
Ricotta Filling
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Instructions
Crepe Batter:
- Start with the crepe batter, as it will need to rest for an hour. Add milk, water, eggs, flour, salt and sugar to a blender and blend until smooth.
- Scrape down sides and add melted butter. Blend until just incorporated.
- Cover and refrigerate for an hour.
Strawberry Sauce:
- While the crepes are resting, make the strawberry sauce. Combine all ingredients to a sauce pan over medium heat.
- Bring to a simmer and gently stir until strawberries start to slightly break down. Remove from heat. Sauce will thicken upon standing.
Ricotta Filling:
- To a food processor, add ricotta, cream cheese, sugar and vanilla. Blend until smooth and chill slightly until the filling has stiffened up.
Assembly:
- After an hour, cook the crepes. Pour 1/4 cup of batter into a nonstick pan and swirl the batter to the edges of the pan.
- Cook until the edges begin to pull away from the pan, about 30-45 seconds, and then flip.
- When the crepe can slide around in the pan, it is done. Slide onto a plate and cover with a dry, clean towel to keep warm. Repeat until all crepe batter is used.
- Spoon ricotta filling onto the bottom third of a warm crepe, fold opposing sides and roll like a burrito. Place 2-3 filled crepes on each plate and top with warm strawberry sauce.
- Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.