Delicious, homemade crepes stuffed with creamy ricotta cheese filling and topped with caramelized apples.
The Fall is here! It makes me very happy: I love rain, thunderstorms, the sound of lightning, leaves turning yellow, and, of course, Fall harvest foods. And, what better way to celebrate the first days of Fall than to cook something yummy with apples! I love crepes (A LOT), and I just knew I couldn’t go wrong by combining classic Fall flavors (cinnamon, apples, brown sugar, lemon juice) on top of a crepe, which I also decided to stuff with a little bit of sweetened ricotta cheese, for an extra creaminess. These crepes stuffed with ricotta cheese filling and topped with caramelized apples are so delicious!
To make stuffed crepes, first make homemade crepes.
Next, slice the apples, tossing them in brown sugar, cinnamon, and lemon juice. You will then caramelize them over high heat in 2 tablespoons of butter for 5-10 minutes, and, while the apples are still hot but off the heat, add a small amount of honey for more sizzle and caramelization effect. This will be the topping for your stuffed crepe.
To make the ricotta cheese crepe filling, heat up some ricotta cheese along with just a bit of agave (which will sweeten the ricotta cheese very nicely). By adding just a tablespoon (or more) of this ricotta cheese filling into the crepe, and then topping the crepe with caramelized apples, you will get an absolutely out-of-this-world dessert with all the right Fall flavors! Yum! Please enjoy!
What could be better than ricotta cheese crepe filling? Combine classic Fall flavors (cinnamon, apples, brown sugar, lemon juice) on top of a crepe. And the crepe itself is stuffed with ricotta cheese!
- 6 homemade crepes (detailed tutorial with photos)
- 4 apples , cored and sliced, length-wise
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 2 tablespoons honey
- 1/2 cup ricotta cheese
- 1 tablespoon agave nectar
Place sliced apples into a large bowl, add sugar, cinnamon, lemon juice and mix. Let apples sit for about 15 minutes to release juices.
In a medium size pan, heat 2 tablespoons of butter on high heat. Add sliced apples (without juice at the bottom of the pan) to the butter in the pan, close the pan with the lid and let them cook on high for about 5 minutes, checking periodically. After 5 minutes, flip sliced apples on the other side, close the pan with the lid and let them 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 to cook apples, the key is to brown them or even get a slightly “burned” effect. But don’t over-do it, once the apples have this “roasted” appearance. Right after you remove the pan with roasted sliced apples from the heat, immediately add honey – it will make apples sizzle and will caramelize them beautifully, off the heat. Then, add all other juices from the bowl.
In a separate, small skillet, heat ricotta cheese and agave nectar 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 (or less) of agave-ricotta cheese mixture on top of an open crepe, fold the crepe in half, then fold it one more time to form a triangle. Pour hot mixture of honey, butter and caramelized apples on top. Ready to serve!
Note: prep and cook time does not include the time to make homemade crepes. The recipe assumes that you already have crepes made. The prep and cook time only includes the time to make the ricotta cheese crepe filling and caramelized apple topping and assemble it all together with the crepes.