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Crepes with Ricotta Filling

This is a recipe I enjoy making with my kids, and may even be a healthier version when compared to other fillings such as syrups and nut spreads. The two cups of ricotta contain fifty-six grams of protein alone. You can choose to lessen the amount of sugar in the filling or use monk fruit if desired. For added nutrition and color, sprinkle on a few berries.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients
  

Crepes

  • 4 eggs (large)
  • ¼ cup water
  • ¼ cup milk
  • 2 tbsp butter (melted)
  • ½ cup Bisquick
  • tsp sugar
  • 1 tbsp butter (for cooking)

Filling

  • 2 cups ricotta cheese
  • 2 eggs (beaten)
  • juice and zest of one lemon
  • cup granulated sugar
  • 1 tbsp butter (for greasing baking dish)

Instructions
 

  • To make the crepes, beat four eggs in a medium-size mixing bowl.
  • Stir in one-quarter cup of water and one-quarter cup of milk.
  • In a separate bowl, sift together one-half cup of Bisquick with one and one-half teaspoons of sugar.
  • Add the dry ingredients into the wet ingredients and mix well. Stir in two tablespoons of melted butter and continue mixing until smooth.
  • Chill the mixture for one hour. Heat a non-stick skillet over medium heat. Pour a one-quarter cup of batter into the center of the pan. Cook until the edges are brown and gently flip with a spatula. Continue cooking for an additional thirty seconds. Transfer to a plate and repeat with the remaining batter.
  • To prepare the filling, combine two cups of ricotta cheese, two beaten eggs, lemon juice, lemon zest, and one-third cup of granulated sugar.
  • Divide the filling among the crepes and roll them up into a cigar shape.
  • Preheat the oven to  350 °F. Grease a baking dish with one tablespoon of butter.
  • Transfer the crepes to the dish and bake for twelve minutes.
  • Serve with maple syrup and enjoy.
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