• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Desserts 30 Minutes or Less Romanian
4.7 from 14 votes

Maple Ricotta Stuffed Crepes

Jump to RecipeVideoPrintRate
By: Joanna Cismaru 23 Comments

This post may contain affiliate links. Please read my disclosure policy.

Maple Ricotta Stuffed Crepes – Tender and delicious crepes filled with a ricotta cheese and raisin filling, baked then topped with maple syrup. Make your next at-home-brunch the best one yet!

Maple Ricotta Stuffed Crepes on a plate with a fork and a cup of coffee

These stuffed crepes are fluffy little pillows full of creamy goodness that will keep you coming back for more. This is my Canadian/Romanian take on my favorite dessert. The maple syrup makes it Canadian, in case you’re wondering, and the rest is Romanian, simply because it’s a dessert I grew up with. That’s my reason and I’m sticking with it.

I have to admit that over the past couple months I’ve been making lots of crepes, I go through these phases every few years or so where I make crepes all the time, then nothing for another couple years. Normally we eat them with Nutella or just jam, but every once in a while I like to make something a little bit special like these ricotta stuffed crepes, and they are so delicious.

Maple Ricotta Stuffed Crepes lined up in a casserole dish

Ingredients

Filling

  • Cheese – Ricotta cheese for a rich addition to your filling!
  • Sugar – I used white granulated sugar today but you could also use powdered sugar!
  • Egg – This will act as the binder for our filling for a bit of a quasi french toast batter.
  • Raisins – I love a little sweet surprise in my filling, and raisins are the perfect hidden addition.

Other

  • Crepes – Making your own is so easy! Follow my recipe listed below for the best dang crepes you’ve ever feasted on.
  • Maple – The Canadian portion of this dish! I obviously like to go for authentic maple syrup but I know it isn’t as easy for some of you to access. Feel free to use honey instead.
  • Sugar – Icing sugar to be dusted over top for some sweetness and visual appeal.

Not A Raisin Fan?

If you don’t like raisins, you can try dried cranberries, chopped dried figs or apricots, pecans, walnuts, etc.

Maple Ricotta Stuffed Crepes in a casserole dish topped with icing sugar and a sprig of mint

How To Make Maple Ricotta Stuffed Crepes

  1. Preheat oven to 375 F degrees. Lightly grease a casserole dish with cooking spray (my dish is 7×11 inches).
  2. Combine the filling: In a medium size bowl stir together the ricotta cheese, sugar, egg and raisins.
  3. Finish the dish: Fill each crepe with 1/5 of the filling, about 3 tbsp, then fold the crepe like an envelope. Place the crepes in the prepared casserole dish and bake for 10 minutes. Remove the casserole dish from the oven and drizzle maple syrup over the crepes and then dust with icing sugar if preferred.
  4. Serve while warm.

How To Make Your Own Crepes

Follow my directions right here to make the absolute best crepes! And don’t worry, I’ve ensured these are nice and easy for my lovely loyal readers!

No Ricotta?

You can always substitute a lower fat cottage cheese, that would be the best substitute for ricotta in these crepes. This ingredient will also offer lots of great protein to your crepes!

Once done with all your crepes, you can finally enjoy the fruits of your labor. And trust me you will enjoy these.

What Else Can I Stuff My Crepes With?

While I always serve this as a dessert, you could also have this for breakfast, however if I were to serve crepes for breakfast I’d probably stuff them with something more savory like ham and cheese or something. After all these years of making crepes, I still haven’t made a savory crepe. I don’t know why, probably because for me crepes were always a dessert, but that doesn’t mean that I wouldn’t enjoy a savory crepe, I probably would and love it.

Maple Ricotta Stuffed Crepes on a plate topped with icing sugar

Practice Makes Perfect

Trust me it will get easier as you do this more and more. The crepe is done on the first side when you see the edges starting to brown a bit. The crepe should easily slide around in the pan, at which point you can easily flip it over and cook for another minute or so.

Some Tips

  1. I’ve found that a blender is much better to get that perfect consistency for crepe batter. You can also use a whisk and whisk it all by hand, but if you have a blender, use it.
  2. When making the crepe batter, remember that this is a thin batter, it should have the consistency of heavy cream. If you find it’s too thick and it isn’t spreading, add a few more tablespoons of water or milk to thin it out.
  3. Always let your batter rest for a few minutes in order to produce light and delicate crepes. I usually wait about half hour before starting to make them. If you plan ahead, you can even refrigerate it overnight.

Storing Leftovers

These crepes unfortunately don’t store super well as they are stuffed full of a wet filling. The longer it sits the more moisture the crepes will absorb and the more likely they will end up mushy! I wouldn’t store these for more than a day in an airtight in the fridge and I certainly wouldn’t try to freeze it.

Craving More Sweet Breakfasts? Try These:

  • Banana Oatmeal Pancakes with Fresh Cherry Sauce
  • Banana Buzz Scones
  • Lemon Blueberry Scones
  • Easy Waffles
  • Banana Fritters
  • Nutella Stuffed Pumpkin Cruffins
  • Krispy Kreme Donuts
  • Strawberry Cream Cheese French Toast Roll Ups

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a baking dish full of maple ricotta stuffed crepes
Print
4.65 from 14 votes

Maple Ricotta Stuffed Crepes

Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Rate Recipe
Maple Ricotta Stuffed Crepes – Tender and delicious crepes filled with a ricotta cheese and raisin filling, baked then topped with maple syrup. Make your next at-home-brunch the best one yet!
5

Ingredients

For Ricotta filling

  • 2 cups ricotta cheese
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raisins

Other

  • 5 crepes
  • 1/4 cup maple syrup
  • icing sugar ( for dusting, optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 375 F degrees. Lightly grease a casserole dish with cooking spray (my dish is 7×11 inches).
  • In a medium size bowl stir together the ricotta cheese, sugar, egg and raisins.
  • Fill each crepe with 1/5 of the filling, about 3 tbsp, then fold the crepe like an envelope. Place the crepes in the prepared casserole dish and bake for 10 minutes.
  • Remove the casserole dish from the oven and drizzle maple syrup over the crepes then dust with icing sugar if preferred.
  • Serve while warm.

Equipment

  • 9×13-inch Casserole Dish
  • Glass Mixing Bowl Set (3 piece)

Video

Notes

  1. For the recipe for crepes, click here or watch the video above.
  2. If you don’t like raisins, you can try dried cranberries, chopped dried figs or apricots, pecans, walnuts, etc.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 271kcal (14%)Carbohydrates: 37.2g (12%)Protein: 12.9g (26%)Fat: 8.8g (14%)Saturated Fat: 5.2g (33%)Cholesterol: 63mg (21%)Sodium: 139mg (6%)Fiber: 0.5g (2%)Sugar: 28.3g (31%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a baking dish full of maple ricotta stuffed crepes

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 210
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

23 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Shelly
Shelly
Posted: 3 years ago

5 stars
Delicious! My family requests this dish frequently now! Thank you!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Shelly
Posted: 3 years ago

We’re so glad everyone loves it!

0
Reply
Cori
Cori
Posted: 3 years ago

4 stars
Pretty Good! Made a bit too much filling for my crepes, but that could be the size of my pan. Might add a bit of citrus zest next time for some brightness to the filling.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Cori
Posted: 3 years ago

You can always fill them as much or as little as you like! Some zest would be fantastic.

0
Reply
ahuva magder
ahuva magder
Posted: 3 years ago

Can these be frozen??

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  ahuva magder
Posted: 3 years ago

You can freeze the crepes themselves. Layer each crepe with a sheet of parchment paper and store in a large freezer bag up to 2 months. Thaw a day ahead of time in the fridge. They won’t freeze well with the filling- they’ll get soggy.

0
Reply
Babes
Babes
Posted: 4 years ago

5 stars
Joe cooks.

All your recipes are nice tasty , and yummy…

0
Reply
touche
touche
Posted: 4 years ago

5 stars
ce e aia riccota chese ? Branza de vaci ?
Tare bine mai arata …. trebuie sa incerc si eu. 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  touche
Posted: 4 years ago

E ca un fel de branza dulce, dar trebuie sa gasesti si ricotta acolo. Oricum si branza dulce merge la clatite.

0
Reply
wayne
wayne
Posted: 5 years ago

5 stars
hi Jo i’m looking for a pizza recipe

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  wayne
Posted: 5 years ago

Hi Wayne, you can find lots of pizza recipes here: http://www.jocooks.com/category/recipes/?fwp_search=pizza
Enjoy!

0
Reply
Christine
Christine
Posted: 6 years ago

My patience has paid off!

I am looking forward to my sweet reward with fork in hand!

Thank you Jo for posting this…
Christine

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christine
Posted: 6 years ago

My pleasure!

0
Reply
Muriel J Moore
Muriel J Moore
Reply to  Joanna Cismaru
Posted: 6 years ago

5 stars
I don’t eat raisins; I had a Grandmother who loved to tease me that her raisin jar was actually dead flies. Have never been able to look at a raisin without seeing a thousand fly eyes looking back at me…so, I’m going to use Craisins. I love the tart flavor of cranberries and so I think will go well with this recipe. I have a cousin visiting me from Edmonton (I know about the Edmonton/Calgary thingy) and I will prepare these for her one day next month when she is here. It should be a great adventure to have a house guest whom I have never before met!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Muriel J Moore
Posted: 6 years ago

Hope you guys like them!

0
Reply
LaTrice
LaTrice
Posted: 6 years ago

The Maple Ricotta Stuffed Crepes look absolutely delicious!!! 🙂

0
Reply
mila
mila
Posted: 6 years ago

JO This looks divine!!! Absolutely perfect!!! I could eat them ALL!!!! Ahhh I can literally taste the tender goodness 🙂

0
Reply
Sorin
Sorin
Posted: 6 years ago

5 stars
Long live the Romanian clatita, even in this fresh variant with an Italian/Canadian flavor. Thank you for another delicious recipe Jo! We’ll have to try it this weekend.

0
Reply
Mindy Blevins
Mindy Blevins
Posted: 6 years ago

Looks so good…and your pictures are amazing!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mindy Blevins
Posted: 6 years ago

Thanks Mindy!

0
Reply
Julia@HappyFoods
Julia@HappyFoods
Posted: 6 years ago

I think I am in love! I’ve made crepes with various fillings, toppings or changed the batter mix but never ever had I thought of putting them in the oven! I think I am going back to the kitchen as I am craving these so much! BTW savoury crepes are delicious. Try adding some garlic and herbs in the batter!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Julia@HappyFoods
Posted: 6 years ago

I know, was just thinking that for breakfast this morning, haven’t had breakfast yet….the possibilities. 🙂

0
Reply
Bella B
Bella B
Posted: 6 years ago

Oh my yum! I would eat the whole pan!

http://xoxobella.com

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz