Strawberry Ricotta Crepes



  • 1 cup all-purpose flour
  • 1 1/2 cups milk, at room temperature
  • 3 eggs, at room temperature
  • 3 tbsp melted butter, divided
  • 1/4 tsp salt


  • 1 pkg (2 lb) Foxy Strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tub (16 oz) ricotta cheese
  • 1/4 cup 35% heavy cream
  • 1/4 cup honey
  • 1 tbsp lemon zest, divided
  • 1 tsp vanilla extract
  • Icing sugar, for dusting


  1. Crepes: In blender, mix together flour, milk, eggs, 2 tbsp of the melted butter, and salt until smooth. Strain; cover and refrigerate for at least 30 minutes or up to 12 hours.
  2. Heat 8-inch crepe pan or nonstick skillet set over medium heat; brush with some of the remaining melted butter. Pour scant 1/4 cupful of batter into pan, swirling to coat bottom of pan. Cook for about 1 minute or until crepe begins to curl around edges. Flip over; cook for about 30 seconds or until set. Repeat with remaining batter to make 12 crepes, brushing pan with remaining butter as needed.
  3. Toss sliced strawberries with sugar; let stand for about 10 minutes or until strawberries are softened slightly.
  4. Assembly: In food processor (or using electric mixer on high speed with whip attachment), mix together ricotta, cream, honey, 1 tsp of the lemon zest, and vanilla until smooth and fluffy.
  5. Fill each crepe with 1/4 cup of the ricotta mixture and 1/2 cup sliced strawberries. For each serving, arrange 2 crepes on each plate. Garnish with remaining strawberries. Sprinkle with remaining lemon zest and dust with icing sugar. Tip: For a healthier option, substitute Greek yogurt for cream.