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Ricotta Crêpes

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Ricotta Crêpes
From Mollie Katzen's Sunlight Café.

My husband invented these delightful crêpes, which have become our family's new Sunday morning tradition After several weeks of following him around, writing down what he was doing (he didn't measure), I finally got it. Now it can be your Sunday morning tradition, too.

  • These taste best made with whole-milk ricotta but will work with the low-fat variety as well.
  • Cook as many crêpes as you need, then store the remaining batter in an airtight container in the refrigerator for another day. Stir from the bottom before using. It should keep for 3 to 4 days.
  • If using frozen berries, defrost and drain them first. Save the beautiful, delicious "defrosting juices" to spoon onto the serving, plate.


4 large eggs
1/3 cup ricotta cheese
I cup milk
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 tablespoons sugar (optional)
2/3 cup unbleached all-purpose flour
1/4 teaspoon salt (rounded measure)
Nonstick spray
Butter for the pan
1 to 1-1/4 cups berries (optional)

Optional Toppings:

Powdered sugar
Pure maple syrup or fruit syrup


Place the eggs, ricotta, milk, vanilla and almond extracts, sugar '(if desired), flour, and salt in a blender, and process until smooth. Let the batter rest for at least 15 minutes (and up to an hour or longer). If your kitchen is warm and you plan to let it rest for longer than an hour, store the batter in a tightly covered container in the refrigerator.

Place an 8-inch nonstick crêpe or omelet pan over medium heat. After a minute or two, spray it lightly with nonstick spray, and melt in a little butter. When the pan is hot enough to sizzle a bread crumb, use a 1/3-cup measure with a handle to scoop up batter and pour it into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom is coated and the batter climbs a little way up the sides. (in other words, swirl the batter around the edges until it stops.) If there appears to be too much batter in the pan, pour some off (back into the mother batter).

Cook over medium heat until the top surface is dry and the edges release easily with the tip of a knife. This will happen quickly. If you're using the berries, place a tablespoon or two directly in the center of each crêpe while still in the pan. Without flipping the crêpe, fold it into quarters (top to bottom and side to side) in the pan. Serve hot with any of the optional toppings.

Cook the rest of the batter in this manner, or save some to cook another time, stirring from the bottom of the bowl each time you scoop some out. (It settles fast!) If you keep the heat constant, you probably won't need to add any more nonstick spray or butter to the pan. Serve each crêpe fresh from the pan, or keep them warm for up to 15 minutes in a 200°F (40°C) oven.

Yield: 4 to 5 servings (8 to 10 crêpes)
Preparation time: 40 minutes (including time for the batter to rest)

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