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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!
Crepes with ricotta cheese filling and caramelized apples
Ingredients
- 6 homemade crepes (detailed tutorial with photos)
- 4 apples , cored and sliced, length-wise
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 2 tablespoons honey
- ½ cup ricotta cheese
- 1 tablespoon agave nectar
Instructions
- 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!
Notes
Nutrition
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.
These crepes look delicious!! I love fall, too 🙂
Wow Julia! These look like some of your best crepes yet. I am happy it is fall too, but it won't be long before I'm complaining about winter.
Girl, you do crepes like no one else! I look at your photos and my mouth waters and I think, "I should really try those..." and then I get intimidated again. I'm lovin the Fall flavors here! Beautiful!
Wow crepes with apples and ricotta sound like an amazing combination. Must try!
Those crepes look DIVINE, Julia. Those caramelized apples are killing me!
Those look absolutely marvelous and are so lacy and delicate. 🙂 Lovely!!
Those look wonderful and not to hard to make, either! I kind of want them for breakfast now!
Great photos. Apples are ready for picking in our orchard and this sounds like a great way to use some of them.
Oh my - you are like the crepe QUEEN! These crepes look INSANELY DELISH!!!!!! They are the cause of a droolfest over on my side of the screen 🙂
such adorable clicks...we felt like we will grab that plate full of syrupy pancakes for breakfast....you are a genius....lovely dish 🙂
Julia, these are beyond tempting! It doesn't help that your photography is so stunning so the blinis are virtually coming off the screen. 🙂
Oh, divine! Those are heavenly crepes.
Cheers,
Rosa
Talk about wicked! Julia, you are my culinary hero! I just adore Fall and everything she has to offer. Your apple crepes look divine! Just learned I am highly allergic to dairy, so I am going to paleo-ize your recipe using coconut cream or coconut yogurt versus ricotta. (Oh, how I'll miss cheeses of all kinds!) Love that you use agave. I bake with it often. Stunning photography, girl! I think I need some lessons from you. Thanks for sharing...I will pin during peak time!
You've sold me! What a perfect combination of flavours.
These look delicious!