Stuffed Crepes with Ricotta Cheese and Blueberry Filling – great for breakfast and dessert! Easy to make! I also provide a recipe for homemade crepes.
Because it was my mom who taught me how to make crepes, my dessert of choice for this Mother’s Day is dessert crepes! I love crepes! My mom used to make them almost every other weekend when I was growing up. We would usually fill them with all kinds of jam or preserves and have them for breakfast on the weekends. Those were the good old days! I decided to continue the tradition by stuffing these homemade crepes with Ricotta cheese and blueberry filling.
Lately, I really like to fill my crepes with sweetened ricotta cheese filling and stuff them with all kinds of berries. I use agave nectar to sweeten the ricotta cheese, because agave nectar is very sweet and you only need a couple of tablespoons, and it’s easy to mix agave with ricotta cheese on low heat. I tried using regular or brown sugar and it just isn’t the same.
If you know how to make crepes, the rest of this recipe is super easy. This is one of my most favorite desserts, because it’s so easy to make (especially if you have a stack of pre-made crepes) and because it’s filled with ricotta cheese and blueberries!
Stuffed Crepes with Ricotta Cheese and Blueberry Filling - great for breakfast and dessert! Easy to make! I also provide a recipe for homemade crepes.
- homemade crepes
- 1/2 cup ricotta cheese
- 3 tablespoons agave nectar
- 1/2 cup blueberries , fresh
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.
To serve: add 2 tablespoons of agave-ricotta cheese mixture on top of the open crepe, scatter blueberries, and fold the crepe in half. Ready to serve!
Note that the prep and cook time does not include the time to make homemade crepes. In this recipe, it is assumed that you already have pre-made the crepes.