Crepes with Berries and Ricotta

Crepes with Berries and Ricotta

Prep Time


Cook Time

4 minutes


6 people

Filled with fresh ricotta cheese and topped with a variety of berries, these crepes are perfect for a weekend brunch.

Williams-Sonoma Kitchen.


  • 1 cup milk
  • 1 egg
  • 1/2 cup plus 1 Tbs. all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon orange zest or 1 tsp. lemon zest
  • 1 pint strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 1/2 teaspoon fresh lemon juice
  • 3 tablespoons granulated sugar, or to taste
  • 1 cup whole-milk ricotta cheese
  • 4 to 6 teaspoons unsalted butter
  • Confectioners' sugar for dusting


  • 1 In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours.
  • 2 In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 tablespoons of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 tablespoon. granulated sugar. Set aside.
  • 3 In a crepe pan over medium heat, melt 1 teaspoon of butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.
  • 4 Cover half of each crepe with the ricotta mixture and fold into quarters.
  • 5 Place 1 crepe on each individual plate.
  • 6 Top with the berries and dust with confectioners' sugar.
  • 7 Serve immediately.


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