Crepes with Lemon Ricotta Cheese Filling
Crepes with Lemon Ricotta Cheese Filling is a easy French recipe that serves 4. 300 calories per serving. Recipe by Oakdell Egg Farms on YouTube.
Prep: 2 hrs 10 min | Cook: 15 min | Total: 2 hrs 40 min
Cost: $4.35 total, $1.09 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 2 tablespoons Granulated Sugar
- 2 Eggs (cage‑free, no antibiotics, no hormones – Oakdell Egg Farms)
- 1.5 cups Milk (whole or 2% milk)
- 2 tablespoons Melted Butter (softened, plus extra for greasing pan)
- 1 cup Ricotta Cheese (full‑fat, drained)
- 2 tablespoons Powdered Sugar (plus extra for dusting)
- 1 teaspoon Vanilla Extract
- 1 Lemon (zest only (yellow part), plus a little juice if desired)
Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together the sifted flour, granulated sugar, and a pinch of salt.
Time: PT3M
Add Wet Ingredients
Create a well in the center and add the eggs, milk, and melted butter. Whisk until the batter is smooth and thin, similar to heavy cream.
Time: PT5M
Rest the Batter
Cover the bowl with plastic wrap and let the batter rest at room temperature for about 2 hours to allow air bubbles to dissipate.
Time: PT2H
Prepare the Lemon Ricotta Filling
While the batter rests, combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest in a bowl. Mix until smooth; for an ultra‑silky texture, pulse briefly in a food processor.
Time: PT5M
Heat the Skillet
Place a non‑stick skillet over medium heat and lightly brush with a small amount of melted butter.
Time: PT2M
Temperature: Medium heat
Cook the Crepes
Pour about 1/4 cup of batter into the center of the skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for 30‑45 seconds until the edges lift, then flip and cook another 15‑20 seconds. Transfer to a plate and repeat with remaining batter.
Time: PT10M
Temperature: Medium heat
Assemble the Crepes
Place a warm crepe on a plate, spoon a generous tablespoon of the lemon ricotta filling onto one half, fold the crepe in half, then fold again into thirds. Repeat for all crepes.
Time: PT5M
Serve
Serve the crepes warm, optionally with extra lemon zest or a drizzle of honey.
Time: PT0M
Nutrition Facts
- Calories
- 300
- Protein
- 9 g
- Carbohydrates
- 35 g
- Fat
- 13 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
- Instead of Granulated Sugar: Coconut Sugar, Honey (reduce liquid)
- Instead of Eggs: Egg substitute (for vegans)
- Instead of Milk: Almond milk, Soy milk
- Instead of Melted Butter: Vegetable oil, Margarine
- Instead of Ricotta Cheese: Cottage cheese (blended), Mascarpone
- Instead of Powdered Sugar: Granulated sugar (processed in blender)
- Instead of Vanilla Extract: Almond extract, Maple extract
- Instead of Lemon: Lime zest, Orange zest (for a different flavor)
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Non‑Stick Skillet
- Spatula
- Zester or Microplane
- Food Processor (optional) (optional)
- Plate or Cooling Rack
Critical Steps — Do Not Skip
- Resting the batter for at least 2 hours to eliminate air bubbles.
- Tilting the pan to spread batter evenly for thin crepes.
- Only zest the yellow part of the lemon to avoid bitterness.
Chef Tips from the Video
- Use cage‑free Oakdell eggs for richer flavor and better structure.
- Sift the flour twice for the lightest possible batter.
- A small pinch of salt in the batter balances the sweetness.
Troubleshooting
Batter is too thick and crepes are puffed.
Add milk a tablespoon at a time until the batter flows like heavy cream.
Crepes tear when folding.
Make sure the skillet is not too hot and the batter is thin; let each crepe rest a few seconds before flipping.
Filling is watery.
Drain excess liquid from ricotta with a cheesecloth or paper towel before mixing.
Storage
Refrigerator: Store leftover crepes and ricotta filling in airtight containers for up to 2 days.
Freezer: Wrap crepes individually in plastic wrap, place in a freezer bag, and freeze for up to 1 month. Thaw and re‑heat gently.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The batter can be prepared the night before and refrigerated; give it a quick stir before using.
- Ricotta filling keeps well in the fridge for up to 3 days; bring to room temperature before filling crepes.
Frequently Asked Questions
What is the cultural significance and history of crepes in French cuisine?
Crepes originated in Brittany, a region of north‑west France, where they have been enjoyed since the Middle Ages as a simple, versatile dish made from staple ingredients like flour, eggs, and milk. Over time they became a national favorite, served sweet with sugar or lemon and savory with fillings such as ham and cheese.
What are traditional regional variations of French crepes across France?
In Brittany, buckwheat "galettes" are made with savory fillings, while sweet crepes (crêpes sucrées) are common throughout France, often topped with sugar, jam, or Nutella. In the south, crepes may be filled with orange‑scented creams, and in Paris they are a staple of street‑food markets.
How are lemon‑ricotta crepes traditionally served in French cafés?
French cafés typically serve sweet crepes folded or rolled, dusted with powdered sugar, and sometimes accompanied by a drizzle of lemon‑infused syrup or a dollop of fresh whipped cream. The lemon‑ricotta filling adds a light, tangy contrast that fits the classic French emphasis on balance.
What occasions or celebrations are crepes associated with in French culture?
Crepes are especially popular on Candlemas (La Chandeleur) on February 2nd, a tradition where families make crepes to symbolize wealth and prosperity. They are also served at brunches, family gatherings, and as a dessert after dinner.
What makes lemon‑ricotta crepes special within French dessert cuisine?
The combination of airy, paper‑thin crepes with a creamy ricotta filling brightened by fresh lemon zest creates a light yet indulgent dessert that highlights the French love for delicate textures and balanced flavors. Using high‑quality cage‑free eggs from Oakdell Egg Farms further enhances the richness.
What other French dishes pair well with lemon‑ricotta crepes?
A crisp glass of Champagne or a light sparkling rosé complements the citrus notes. For a full French brunch, serve the crepes alongside a mixed green salad with vinaigrette or a side of fresh fruit compote.
What are the most common mistakes to avoid when making lemon‑ricotta crepes?
Common errors include over‑mixing the batter (which creates gluten and makes crepes tough), using a pan that is too hot (causing browning before the batter sets), and zesting the white pith of the lemon, which adds bitterness. Follow the critical steps for batter rest and proper pan temperature.
Why does this recipe call for letting the crepe batter rest for two hours?
Resting allows the flour to fully hydrate and any air bubbles to rise to the surface, resulting in a smoother batter and tender crepes without holes. It also gives the gluten a chance to relax, preventing chewiness.
Can I make the lemon‑ricotta filling ahead of time and how should I store it?
Yes, the filling can be prepared up to three days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before spooning onto the crepes for easier spreading.
What does the YouTube channel Oakdell Egg Farms specialize in?
The YouTube channel Oakdell Egg Farms focuses on showcasing recipes that highlight their cage‑free, hormone‑free, and antibiotic‑free eggs, often featuring farm‑to‑table cooking tips and simple, wholesome dishes for home cooks.
How does the YouTube channel Oakdell Egg Farms' approach to French cooking differ from other cooking channels?
Oakdell Egg Farms emphasizes the quality of their eggs as the star ingredient, integrating them into classic French recipes like crepes while keeping the preparation straightforward and farm‑focused, unlike many channels that may prioritize elaborate techniques or exotic ingredients.
Last updated: August 24, 2026
