Strawberry Lemon Ricotta Filled Crepes
Breakfast & Brunch, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes / / 8 COMMENTS

Traveling always inspires me to create my favorite travel eats at home. My recent France trip inspired me to make these Strawberry Lemon Ricotta Filled Crepes.

Strawberry Lemon Ricotta Filled Crepes - Even if you prefer sweet or savory crepes, this crepe recipe is the perfect base for any filling. Recipe via Chef Julie Harrington, RD @ChefJulie_RD #crepes #french #france #lemon #strawberry #ricotta #breakfast

If you have been following my Instagram stories, you know last week I was traveling all around France with my sisters. Read my travel recap here: Part One & Part Two.

I love traveling because I always become inspired to develop new recipes for my blog. The first thing that I recreated the day after I came home was crepes! We had plenty of delicious crepes throughout our travels through France. The little crepe stands that we ordered crepes from, had their crepe making down to a science.

Strawberry Lemon Ricotta Filled Crepes - Even if you prefer sweet or savory crepes, this crepe recipe is the perfect base for any filling. Recipe via Chef Julie Harrington, RD @ChefJulie_RD #crepes #french #france #lemon #strawberry #ricotta #breakfast

It was amazing to see how fast and seamless they worked. Their flipping skills are far more superior to mine. You guys know I even struggle with flipping pancakes, so I tend to make waffles instead!

Don’t worry, you don’t need any fancy crepe pans and tools to create delicious crepes in your own kitchen. You’ll just need a large nonstick pan, rubber spatula, and a little patience. It’s best to make the batter the night before and let it rest overnight in the refrigerator, allowing the flour to fully absorb into the liquid and give the gluten a chance to relax.

Strawberry Lemon Ricotta Filled Crepes - Even if you prefer sweet or savory crepes, this crepe recipe is the perfect base for any filling. Recipe via Chef Julie Harrington, RD @ChefJulie_RD #crepes #french #france #lemon #strawberry #ricotta #breakfast

While it was tempting stuff my crepe with Nutella that I enjoyed in France, I wanted to try something new and a little lighter. The strawberries I picked up from the farmer’s market were perfect, so they definitely had to make an appearance in these crepes.

Strawberry Lemon Ricotta Filled Crepes - Even if you prefer sweet or savory crepes, this crepe recipe is the perfect base for any filling. Recipe via Chef Julie Harrington, RD @ChefJulie_RD #crepes #french #france #lemon #strawberry #ricotta #breakfast

Crepes are a great blank canvas to be creative with fillings. Next time I will recreate a savory crepe that I enjoyed with Kelly when we were traveling at a conference.

Strawberry Lemon Ricotta Filled Crepes - Even if you prefer sweet or savory crepes, this crepe recipe is the perfect base for any filling. Recipe via Chef Julie Harrington, RD @ChefJulie_RD #crepes #french #france #lemon #strawberry #ricotta #breakfast

Do you prefer sweet or savory crepes? Comment below of your preferred favorite filling.

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crepes with strawberry lemon ricotta filling in a white plate with gold fork

Crepes with Strawberry Lemon Ricotta Filling

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French

Description

Traveling inspires new recipes. With a recent trip to France, make these delicious crepes with a strawberry lemon ricotta filling in the comfort of your own home. 


Scale

Ingredients

  • 1/2 cup white whole wheat flour
  • 1/2 cup oat flour
  • 1 teaspoon sugar (optional)
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 cup milk
  • 2 tablespoons canola oil
  • 1/2 cup seltzer
  • Filling:
  • 2 cups ricotta cheese
  • 1 lemon, zested
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons seedless strawberry jam
  • 6 strawberries, finely chopped

Instructions

  1. In a blender combine white whole wheat flour, oat flour, sugar (if using), eggs, milk, and canola oil. Blend until smooth. Transfer to a bowl and cover with a lid. Refrigerate overnight.
  2. For the filling: Combine ricotta cheese, lemon zest, lemon juice, and strawberry jam. Stir to combine. Fold in chopped strawberries.
  3. Slowly whisk in the seltzer into the batter. Coat a large nonstick pan with generously cooking spray. Heat over medium-high heat. Ladle 1/3 cup of batter into the center of the pan. Immediately tilt and rotate pan to spread evenly over the whole pan.
  4. Cook until the bottom has slightly browned. Using a rubber spatula quickly flip the crepe and cook until the other side has browned. Remove from pan. Coat pan with cooking spray again and repeat with remaining batter.
  5. To assemble, place the crepe on a plate and spread filling over half of the crepe. Fold opposite side over the filling to create a half-moon shape, then fold again into a triangle.
  6. Top with additional ricotta cheese, strawberries, and lemon zest, if desired.
  7. See notes for storage of crepes.

Notes

Refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.

Keywords: crepes, France, lemon, strawberry, ricotta, travel

Recipe Card powered by
Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com

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Strawberry Lemon Ricotta Filled Crepes - Even if you prefer sweet or savory crepes, this crepe recipe is the perfect base for any filling. Recipe via Chef Julie Harrington, RD @ChefJulie_RD #crepes #french #france #lemon #strawberry #ricotta #breakfast

Comment

8 thoughts on “Strawberry Lemon Ricotta Filled Crepes

  1. Julie, it looks so delicious! Have to try it! BTW does anyone know how to say “crepes”?

  2. Those crepe stands are so impressive. Such a fun portable snack. Can totally see why you recreated them as soon as you got back.

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