I fell in love with these delicate crepes layered with a velvety honey‑sweetened ricotta. They’re elegant enough for a special breakfast yet simple enough for a weekend treat. The texture is soft and light, and when topped with fresh fruit, every bite feels like something out of a cozy café breakfast menu. I make this recipe when I want to serve something impressive but still easy to prepare at home.

Why You’ll Love This Recipe

I love how the crepes turn out thin, tender, and just lightly sweet — the kind of crepe that melts in my mouth. The whipped ricotta filling, subtly sweetened with honey and brightened with lemon zest, complements the crepes beautifully without overwhelming them. It’s a breakfast or brunch dish that feels indulgent yet approachable, and I never need any fancy equipment — just a blender and a pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Crepes

¼ cup granulated sugar – I use this to add a light sweetness to the crepe batter.
⅔ cup all-purpose flour – This forms the structure of the crepes.
½ teaspoon salt – Just enough to balance the sweetness and enhance flavor.
Zest of 1 lemon – I love the brightness it adds to the crepe batter.
3 large eggs – These give the batter richness and help the crepes hold together.
⅔ cup whole milk – Provides a silky texture to the batter.
½ cup heavy cream – Makes the crepes tender and a bit indulgent.
1 teaspoon vanilla extract – Adds warmth and depth to the flavor.

For The Honey Whipped Ricotta

1½ cups ricotta cheese – I prefer full-fat ricotta for its creaminess.
1½ tablespoons honey – Just enough to lightly sweeten the filling.
Zest of ½ lemon – Adds a subtle citrus lift that balances the honey.
½ teaspoon vanilla extract – Gives the ricotta a touch of warm flavor.

Optional Toppings

1 cup strawberries, finely sliced – I use fresh berries for a pop of color and flavor.
Any fresh fruit of choice – Blueberries, raspberries, or sliced peaches also work beautifully.

Directions

Blend the crepe batter. In a blender or food processor, I combine the granulated sugar, flour, salt, lemon zest, eggs, milk, heavy cream, and vanilla extract. I blend everything on high speed until smooth and lump-free.
Chill the batter. I pour the batter into a bowl, cover it, and let it rest in the refrigerator for at least 30 minutes. Resting helps the flour hydrate and results in a more tender crepe.
Cook the crepes. I heat an 8-inch nonstick frying pan over low heat. Once hot, I lightly grease the pan with butter or spray. I pour in ¼ cup of batter and quickly swirl the pan to spread it evenly across the surface. I cook the crepe for 1 to 2 minutes until the edges lift, then flip it carefully and cook for another 30 seconds to 1 minute. I repeat the process with the rest of the batter, greasing the pan as needed.
Make the honey whipped ricotta. I blend the ricotta, honey, lemon zest, and vanilla in a clean blender until smooth and fluffy.
Assemble the crepes. After letting the crepes cool slightly, I spread each one with the honey ricotta mixture and top with sliced strawberries or another fruit. I fold or roll the crepes and serve immediately.
Store leftovers. If I have unfilled crepes left over, I store them in an airtight container in the fridge for up to one day.

Servings And Timing

Yield: Makes 8 crepes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Variations

I sometimes add a pinch of cinnamon or cardamom to the batter for extra warmth.
I love swapping out the fruit — fresh blueberries, raspberries, or sliced mango work just as well.
For a lighter version, I’ve used part-skim ricotta and reduced the heavy cream slightly.
If I want to go all-out, I drizzle extra honey or a homemade berry compote over the finished crepes.

Storage/Reheating

I store any leftover unfilled crepes in a sealed container in the fridge for up to one day. When I’m ready to enjoy them again, I warm them gently in a nonstick pan over low heat just until they’re pliable. I don’t reheat the ricotta filling; instead, I assemble the crepes fresh so everything tastes bright and creamy.

FAQs

How Do Crepes Differ From Pancakes?

Crepes are thinner and don’t contain any baking powder or soda. That’s why they’re more delicate than pancakes, which are thick and fluffy.

Why Did My Crepes Turn Out Too Crispy?

If my pan is too hot or I cook the crepes too long, they become crispy instead of soft. I keep the heat low and remove each crepe as soon as it’s set.

Why Are My Crepes Rubbery?

Overmixing the batter or not letting it rest can cause crepes to turn rubbery. I make sure to let the batter chill before cooking and use just enough to coat the pan thinly.

How Can I Get The Crepe Batter To Spread Evenly?

Right after pouring the batter in, I tilt and swirl the pan quickly. That way, the batter covers the entire surface in a nice, even layer.

Can I Make Crepes Ahead Of Time?

Yes, I often blend the batter the night before and store it in the fridge. I cook the crepes in the morning and serve them fresh with the filling and toppings.

Conclusion

These honey ricotta crepes are one of my favorite ways to make a weekend breakfast feel special. They’re simple, elegant, and incredibly satisfying. The tender crepes and the creamy, citrusy ricotta filling come together beautifully, especially when I top them with fresh fruit. Whether I’m cooking for myself or hosting brunch, this recipe never disappoints.

Honey Ricotta Crepes