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 that your crepes use fresh blueberries in the filling instead of blueberry syrup like so many crepe recipes call for- I can't wait to try them! I featured your recipe in a recent sweet crepe round up on my blog, thank you!
Thank you, Emily, you're very sweet! 🙂 I did see your round-up - you did a really good job collecting all those recipes together in one post! 🙂
how do you keep the crepes warm or reheat them if you make them ahead of time?
If you're using crepes within the next 2-3 hours, it's safe to keep them in the oven on an oven proof plate (covered with foil) at a very low-warm temperature oven setting. If you're using crepes within a couple of days - they are OK kept at room temperature, on a plate, covered with plastic wrap over top. For longer than 2 days, I would keep them refrigerated on a plate, covered with plastic wrap on top. They reheat well in microwave - just use a few seconds to reheat them. When kept covered, they don't dry out at all.
Julia - I've just discovered your blog and have been repinning your recipes like crazy! 🙂 Love the simple elegance of your recipes - and your photography is stunning! Keep up the great work!
These are the BEST crepes ever!
These look so good…
…I can’t wait to try your recipe.
blueberries makes this dish sooo beautiful...
These look absolutely gorgeous! I really love the sound of the ricotta and blueberry filling too!
These look so perfect! Blueberries are one of my favorite fillings for crepes. 🙂
I still really need to try making crepes! Love that sweetened ricotta filling - and the pretty blueberries : )
These are unbelievably gorgeous!
I love crepes, but I find the idea of making them super intimidating! I'm certain they would never look at amazing as yours. Absolutely gorgeous photos - I'm envious. 🙂
Love the idea of ricotta cheese as a crepe filling. Yum!!
Your crepes are so pretty. What a perfect choice for Mother's Day!
I love crepes! These look spectacular, and I'll bet taste even better. 😉 Good stuff - thanks.