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Crepes with agave-ricotta cheese filling, topped with pears roasted in honey

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Crepes with ricotta cheese filling and pears

OK, after my blog post yesterday on how to make crepes, I can’t wait to share one of my most favorite ways to serve them. So here it goes.  I want to warn you right away, this post has some of my worst photography, and the resulting crepes with ricotta cheese look much more appetizing in real life than on some of these photos. This easy dessert literally takes minutes to make (provided that you already made a stack of crepes in advance, like me, I always have them handy), and people would assume that you slaved over this for hours.   I’ve also been told after serving this that I must be quite proficient in French cuisine. Not really, I just like to keep my stash of crepes close by.

And again, most of the photos in this post do not do the justice to this crepe recipe, I just didn’t have the right light and didn’t have time to take a better looking photo.  In real life, this will look quite sophisticated on a plate, especially given its utter simplicity:

Crepes with ricotta cheese filling and pears

Crepes with ricotta cheese filling and pears roasted in butter and honey


Prep time: 15 min
Cook time: 15 min


Makes 4 servings (4 crepes topped with pear mixture on top)

1) Heat ricotta cheese and agave nectar in a small skillet on medium-high and keep mixing it until the mixture becomes liquid and of even consistency. Remove from heat and let it cool. Once it cools a bit, the mixture would become more solid, which is what we want.

2) In a separate medium size pan, heat 2 tablespoons of butter on high heat. Add sliced pears to the butter, close the pan with the lid and let it cook on high for about 5 minutes. After 5 minutes, flip sliced pears on the other side, close the pan with the lid and let it cook on high for another 5 minutes. Remove from heat. Depending on how hot your stove gets, it might take you less or more time, the key is to brown the pears or even get a slightly “burned” effect. But don’t over-do it, and once pears have this “roasted” appearance. Once you removed the pan with pears from the heat, immediately add honey to the pears – adding honey will make pears sizzle and will caramelize them beautifully, off heat.

3) To serve: add 2 tablespoons of agave-ricotta cheese mixture on top of the open crepe, fold the crepe in half, then fold it one more time to form a triangle. Pour hot mixture of honey, butter and pears on top. Ready to serve!

Photos to illustrate some of the steps:


Sliced pears

Pears in the pan

Sliced pears, “roasted” in butter in a small skillet on stove top, then add honey immediately for pears to sizzle and caramelize

Ricotta cheese with agave nectar

Ricotta cheese with agave nectar

Agave-ricotta cheese mixture on top of crepe

Agave-ricotta cheese mixture on top of crepe, then fold it half, then fold it again – to form a triangle

Crepes with ricotta cheese filling and pears

Crepe folded as a triangle with ricotta mixture filling, pears roasted in honey on top

More crepes recipes:



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{ 19 comments… add one }
  • Ashley November 9, 2012, 10:15 am

    I’ve never tried making crepes at home before. I’m starting to think I need to give it a whirl… these sound so good!

    • Julia November 9, 2012, 11:05 am

      Definitely give it a try. Crepes are some of my most favorite things in the world.

      • ollie October 24, 2017, 12:07 pm

        Agave is High Fructose Agave Syrup(HFAS)… similar to high fructose corn syrup(HFCS)!! might as well use regular sugar – better than HFCS or HFAS!!! many sweetening options better than agave

  • Jacqueline November 9, 2012, 10:44 am

    I think they look amazing and it is definitely something I want to eat. Right away preferably!

    • Julia November 9, 2012, 11:05 am

      Ha-ha! Thank you!

  • Stacy November 9, 2012, 1:26 pm

    Beautiful photos. The char on the pears is brilliant. I’ve never used agave nectar before. is there a reason you used it in this recipe?

    • Julia November 9, 2012, 3:37 pm

      Yes, I used agave because: 1) it’s liquid sweetener and it dissolves quickly and beautifully in ricotta, I don’t have to heat the ricotta mixture too much, just mix in agave nectar 2) I find agave nectar very sweet in very small quantities, and adding just a little bit gives me the right level of sweetness. I suspect I would’ve had to dump much more regular sugar into ricotta to reach the same level of sweetness that I have with just 1 tablespoon of agave.

  • Nancy /SpicieFoodie November 10, 2012, 4:52 pm

    I also made crepes last week, my post will be up soon. This is a scrumptious filling for crepes. Thanks so much for sharing and making my tummy grumble;)

    • Julia November 13, 2012, 8:45 pm

      I love crepes with all sorts of fillings! Can’t wait to see your post.

  • Kiran @ KiranTarun.com November 13, 2012, 6:08 pm

    I’ve got to let go of my fears on making crepes. You made it look so deliciously, Easy 🙂

    • Julia November 13, 2012, 10:35 pm

      No reason to fear, just a little bit of practice of working with batter that’s a bit less thick than what you’d use for pancakes. 🙂

  • Debra February 16, 2014, 10:07 pm

    I will be giving this a try in the very near future. I’m out of crepes at the moment, but also like to keep a supply on hand. I’m thinking a small sprinkling of chopped, roasted walnuts on the top would be a wonderful addition.

    • Julia February 17, 2014, 2:45 pm

      Debra, chopped walnuts on top sounds so good – I’ve got to try that!

  • Khalil March 1, 2014, 9:27 am

    thank you Yummy
    excellent recipe

  • Suzanne October 22, 2014, 10:09 pm

    Lovely delicate dessert. Beautiful presentation. Thank you.

    • Julia October 27, 2014, 3:10 pm

      Thank you, Suzanne!

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