Stuffed Crepes with Ricotta Cheese and Blueberry Filling

These Stuffed Crepes with Ricotta Cheese and Blueberry Filling are light, elegant, and bursting with flavor. I love how the thin, delicate crepes hold a creamy ricotta filling and sweet blueberry topping, making them perfect for breakfast, brunch, or even dessert.

Why You’ll Love This Recipe

I love this recipe because it feels fancy but is surprisingly simple to prepare. The ricotta filling is creamy and lightly sweet, while the blueberry filling adds a fruity burst that balances everything beautifully. I also enjoy how versatile crepes are—I can dress them up with powdered sugar, whipped cream, or extra fruit, or keep them simple for an everyday treat.

Ingredients

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

For the Crepes

• All-purpose flour

• Milk

• Eggs

• Unsalted butter, melted

• Sugar

• Vanilla extract

• Salt

For the Ricotta Filling

• Ricotta cheese

• Powdered sugar

• Lemon zest

• Vanilla extract

For the Blueberry Filling

• Fresh or frozen blueberries

• Sugar

• Lemon juice

• Cornstarch (to thicken, if needed)

For Serving

• Powdered sugar (optional)

• Whipped cream (optional)

• Fresh blueberries (optional)

Directions

1. Make the crepes: In a blender, combine flour, milk, eggs, butter, sugar, vanilla, and salt. Blend until smooth. Chill for 30 minutes. Heat a nonstick skillet over medium heat, lightly butter, and pour in a small amount of batter, swirling to coat the pan thinly. Cook 1–2 minutes per side until golden. Repeat with remaining batter.

2. Prepare the ricotta filling: In a bowl, mix ricotta, powdered sugar, lemon zest, and vanilla until smooth. Chill until ready to use.

3. Cook the blueberry filling: In a saucepan, add blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices. If needed, stir in a cornstarch slurry (cornstarch mixed with a little water) to thicken. Let cool slightly.

4. Assemble the crepes: Spread a spoonful of ricotta filling onto each crepe, fold or roll, and top with warm blueberry filling.

5. Dust with powdered sugar or add whipped cream before serving.

Servings and timing

This recipe makes about 10–12 crepes, serving 4–6 people. Prep time is around 20 minutes, cook time is 20 minutes, and total time is about 40 minutes (plus 30 minutes resting for the batter).

Variations

Sometimes I swap blueberries for raspberries, blackberries, or strawberries. If I want extra richness, I fold a little mascarpone into the ricotta filling. For a savory twist, I leave out the sugar and vanilla in the filling and stuff the crepes with ricotta, spinach, and herbs.

storage/reheating

I store plain crepes stacked with parchment between them, wrapped tightly, in the refrigerator for up to 2 days or in the freezer for up to 2 months. The ricotta filling keeps in the fridge for up to 3 days. I reheat crepes in a dry skillet over low heat or in the microwave for 10–15 seconds. I assemble them just before serving so they stay fresh.

FAQs

Can I make the crepes ahead of time?

Yes, I often make the crepes the night before and store them in the fridge, then fill them the next day.

Do I need a special pan for crepes?

No, I usually use a nonstick skillet. A crepe pan helps, but it isn’t necessary.

Can I use cottage cheese instead of ricotta?

Yes, I sometimes use blended cottage cheese for a lighter option, though ricotta gives a creamier texture.

Can I use store-bought crepes?

Yes, store-bought crepes work if I want to save time—I just warm them slightly before filling.

How do I keep crepes from tearing?

I make sure the pan is hot, buttered lightly, and the batter is thin enough to spread evenly. Letting the batter rest before cooking also helps.

Conclusion

I love how these Stuffed Crepes with Ricotta Cheese and Blueberry Filling feel both indulgent and refreshing. The delicate crepes, creamy ricotta, and fruity blueberry topping make every bite delightful. Whether I serve them for brunch, dessert, or a special occasion, they always impress and satisfy.

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