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    Stuffed Crepes with Ricotta Cheese and Blueberry Filling

    By Julia | Updated: Jan 30, 2023 | Published: May 11, 2013 | 35 Comments

    37.6K shares
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    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.

    Crepes with ricotta cheese and blueberries

     

    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.

    Crepes with ricotta cheese and blueberries

    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.

    Crepes with ricotta cheese and blueberries

    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!

    Crepes with ricotta cheese and blueberries

    stuffed crepes with ricotta cheese and blueberry filling
    4.80 from 5 votes

    Stuffed Crepes with Ricotta Cheese and Blueberry Filling

    Stuffed Crepes with Ricotta Cheese and Blueberry Filling - great for breakfast and dessert!  Easy to make!  I also provide a recipe for homemade crepes.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Dessert
    Cuisine French
    Servings 4 people
    Author: Julia

    Ingredients

    • homemade crepes
    • gluten free crepes
    • ½ cup ricotta cheese
    • 3 tablespoons agave nectar or honey
    • ½ cup blueberries , fresh
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    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

    Note that the prep and cook time does not include the time to make crepes.  In this recipe, it is assumed that you already have pre-made the crepes. 

    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.

    Keyword blueberry crepes, stuffed crepes
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      Recipe Rating




    1. Emily {Rainbow Delicious}

      February 27, 2014 at 8:42 pm

      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!

      Reply
      • Julia

        March 03, 2014 at 3:04 pm

        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! 🙂

        Reply
    2. kellie

      February 09, 2014 at 8:10 pm

      how do you keep the crepes warm or reheat them if you make them ahead of time?

      Reply
      • Julia

        February 10, 2014 at 2:49 pm

        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.

        Reply
    3. Martha@A Family Feast

      September 25, 2013 at 9:42 am

      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!

      Reply
    4. Chung-Ah | Damn Delicious

      September 21, 2013 at 5:30 pm

      These are the BEST crepes ever!

      Reply
    5. Emily

      June 12, 2013 at 2:42 pm

      These look so good…
      …I can’t wait to try your recipe.

      blueberries makes this dish sooo beautiful...

      Reply
    6. Rosie @ Blueberry Kitchen

      May 16, 2013 at 8:38 am

      These look absolutely gorgeous! I really love the sound of the ricotta and blueberry filling too!

      Reply
    7. Kiersten @ Oh My Veggies

      May 13, 2013 at 7:35 pm

      These look so perfect! Blueberries are one of my favorite fillings for crepes. 🙂

      Reply
    8. Ashley

      May 13, 2013 at 3:21 pm

      I still really need to try making crepes! Love that sweetened ricotta filling - and the pretty blueberries : )

      Reply
    9. Dorothy @ Crazy for Crust

      May 13, 2013 at 9:34 am

      These are unbelievably gorgeous!

      Reply
    10. Kare @ Kitchen Treaty

      May 13, 2013 at 8:16 am

      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. 🙂

      Reply
    11. Kiran @ KiranTarun.com

      May 13, 2013 at 3:14 am

      Love the idea of ricotta cheese as a crepe filling. Yum!!

      Reply
    12. Beth

      May 12, 2013 at 5:14 pm

      Your crepes are so pretty. What a perfect choice for Mother's Day!

      Reply
    13. john@kitchenriffs

      May 12, 2013 at 12:46 pm

      I love crepes! These look spectacular, and I'll bet taste even better. 😉 Good stuff - thanks.

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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