Stuffed Crepes with Ricotta Cheese and Blueberry Filling - great for breakfast and dessert! Easy to make! I also provide recipes for homemade regular crepes or homemade gluten free 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
Ingredients
- homemade crepes
- gluten free crepes
- ½ cup ricotta cheese
- 3 tablespoons agave nectar or honey
- ½ cup blueberries , fresh
Instructions
- Make homemade crepes according to instructions here.Or, if you're gluten free, make gluten free crepes.
- Heat ricotta cheese and agave nectar (or honey) in a small skillet on medium-high and keep stirring 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!
Notes
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I love crepes (or pancakes, as most Brits know them!). I wouldn't have thought of adding ricotta, even though I love it, so I will give this a go when I have a minute. I am also rather fond of them with the 'traditional' topping of lemon and sugar - very yummy!
Lovely crepes! They look really delicious.
Cheers,
Rosa
This is a lovely looking dish but I would have to substitute the agave nectar because it is extremely high in fructose - my nemesis. Maple syrup would be a great substitute though.
I could eat crepes every day - savoury or sweet, it doesn't matter. These all taste nice.
But your ones seem to be just perfectly delicious 🙂
These crepes look fantastic! And with ricotta cheese? YUM! Perfect for Mother's Day brunch.
My mom would love these! 🙂
Beautiful crepes! If only all mothers were so lucky. 🙂 I know my mom would love these too, but alas, I still haven't mastered the crepe-making technique. Maybe some day... It's certainly an inspiring concept if nothing else.
These are beautiful, definitely appropriate for Mother's Day!
I'm a fan of crepes - savory or sweet. These would be wonderful for mother's day. They look so delicious!
I tend to make savory crepes for dinner but after seeing your irresistible blueberries robed in creamy ricotta I must make crepes for Sunday brunch! A lovely recipe!
It looks super duper delish, Julia!!!!!
Julia.. spectac..
May I ask if you use natural light>The light is always fantastic.Shine the light fantastic:)
I love making crepes.
Oh yes, natural light in this photo. But I don't use natural light all the time, sometimes I use a speed light in the evenings.
Can we come for breakfast?! These look amazing ... and my husband agrees!
note to self ... start practicing making crepes.
Your photos are so beautiful, fit to match such a delicious recipe 😀
Cheers
CCU
These would make a great weekend breakfast in bed! Yum!