Delicious lemon ricotta crepes served with fresh fruit and a drizzle of syrup.

Lemon Ricotta Crepes

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Why Make This Recipe

These soft lemon crepes are the perfect balance of fresh, creamy, and slightly tangy. They feel fancy but are super easy to make—perfect for brunch, weekend breakfast, or an Instagram-worthy treat.

Ingredients

For the crepes:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1 ½ cups milk
  • 2 tbsp melted butter
  • 1 tbsp sugar
  • Pinch of salt

For the filling:

  • 1 cup ricotta cheese
  • Zest of 1 lemon
  • 2 tbsp honey or sugar
  • 1 tsp vanilla extract

Topping:

  • Fresh lemon slices
  • Honey or lemon glaze
  • Optional: powdered sugar

Directions

  1. In a bowl, whisk flour, eggs, milk, butter, sugar, and salt until smooth.
  2. Let batter rest for 10–15 minutes.
  3. Heat a non-stick pan and pour a thin layer of batter.
  4. Cook each crepe for 1–2 minutes per side.
  5. Mix ricotta, lemon zest, honey, and vanilla.
  6. Spread filling onto crepes and fold into triangles.
  7. Drizzle with honey or lemon glaze.

How to Serve

  • Serve warm with extra lemon wedges
  • Perfect for brunch, breakfast, or dessert
  • Pair with tea or coffee
  • Add berries for a colorful plate

Pin on Kid Crafts

Save under:

“Easy Breakfast Recipes” / “Brunch Ideas” / “Sweet Crepes” / “Elegant Desserts”

How to Store

  • Store crepes in fridge up to 2–3 days
  • Keep filling separate if possible
  • Reheat gently in a pan

Tips to Make (Pin on Kid Crafts)

  • Use a thin batter for soft crepes
  • Swirl pan quickly for even spreading
  • Don’t overcook—keep them light and soft
  • Rest batter for better texture

Variations

  • Add blueberries or strawberries 🍓
  • Use cream cheese instead of ricotta
  • Make chocolate crepes 🍫
  • Add nuts or caramel drizzle

FAQs

1. Why are my crepes thick?

Your batter may be too thick—add more milk.

2. Can I make crepes ahead of time?

Yes! Store and reheat when needed.

3. Can I make this dairy-free?

Yes, use plant-based milk and filling.

4. What’s the best pan to use?

Soft Lemon Crepes

These soft lemon crepes are a delightful balance of creamy and tangy flavors, making them perfect for brunch or as a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: European, French
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the crepes
  • 1 cup all-purpose flour
  • 2 whole eggs
  • 1.5 cups milk
  • 2 tbsp melted butter
  • 1 tbsp sugar
  • 1 pinch salt
For the filling
  • 1 cup ricotta cheese
  • 1 whole zest of 1 lemon
  • 2 tbsp honey or sugar
  • 1 tsp vanilla extract
Topping
  • Fresh lemon slices
  • Honey or lemon glaze
  • Optional: powdered sugar

Method
 

Preparation
  1. In a bowl, whisk flour, eggs, milk, butter, sugar, and salt until smooth.
  2. Let batter rest for 10–15 minutes.
Cooking
  1. Heat a non-stick pan and pour a thin layer of batter.
  2. Cook each crepe for 1–2 minutes per side.
Filling
  1. Mix ricotta, lemon zest, honey, and vanilla.
  2. Spread filling onto crepes and fold into triangles.
Serving
  1. Serve warm with extra lemon wedges.
  2. Pair with tea or coffee.
  3. Add berries for a colorful plate.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 5g

Notes

For best results, use a thin batter and swirl the pan quickly for even spreading. Don't overcook the crepes to keep them light and soft. Refrigerate crepes for up to 2–3 days and keep filling separate if possible.

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