Maple Ricotta Stuffed Crepes
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!
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.
I actually wanted to bake these for a bit, only 10 minutes, just enough time for the outside to crisp up a bit, then while they’re hot pour some good maple syrup all over them, dust them with some icing sugar and you’re good to go. You could also serve this alongside a scoop of ice cream, if you so desire, but for me there’s enough sweetness from the maple syrup.
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.
One thing to note here is that I only made 5 crepes because that’s all I could fit in my 7×11 inch casserole dish, but you could use a 9×13 and just make more crepes, in a 9×13 you could probably fit 6 to 8 crepes, but you’ll need a bit more filling too.
If you love this recipe, try my Nutella Berry Crepes!
Watch the video and see just how easy this is to make your own crepes!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Maple Ricotta Stuffed Crepes
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serves: 5
Maple Ricotta Stuffed Crepes - Tender and delicious crepes filled with a ricotta cheese and raisin filling, baked then topped with maple syrup.
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
Instructions
- Preheat oven to 375 F degrees. Lightly grease a casserole dish with cooking spray (my dish is 7x11 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.
Recipe Notes
For the recipe for crepes, click here. If you don't like raisins, you can try dried cranberries, chopped dried figs or apricots, pecans, walnuts, etc. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. ★ Did you make this recipe? Don't forget to give it a star rating below!
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%)
Nutrition Facts
Maple Ricotta Stuffed Crepes
Amount Per Serving
Calories 271 Calories from Fat 79
% Daily Value*
Fat 8.8g14%
Saturated Fat 5.2g33%
Cholesterol 63mg21%
Sodium 139mg6%
Carbohydrates 37.2g12%
Fiber 0.5g2%
Sugar 28.3g31%
Protein 12.9g26%
* Percent Daily Values are based on a 2000 calorie diet.
Cori says
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.
Nicole Beaulieu says
You can always fill them as much or as little as you like! Some zest would be fantastic.
ahuva magder says
Can these be frozen??
Nicole Beaulieu says
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.
Babes says
Joe cooks.
All your recipes are nice tasty , and yummy…
touche says
ce e aia riccota chese ? Branza de vaci ?
Tare bine mai arata …. trebuie sa incerc si eu. 🙂
Joanna Cismaru says
E ca un fel de branza dulce, dar trebuie sa gasesti si ricotta acolo. Oricum si branza dulce merge la clatite.
wayne says
hi Jo i’m looking for a pizza recipe
Joanna Cismaru says
Hi Wayne, you can find lots of pizza recipes here: http://www.jocooks.com/category/recipes/?fwp_search=pizza
Enjoy!
Christine says
My patience has paid off!
I am looking forward to my sweet reward with fork in hand!
Thank you Jo for posting this…
Christine
Joanna Cismaru says
My pleasure!
Muriel J Moore says
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!
Joanna Cismaru says
Hope you guys like them!
LaTrice says
The Maple Ricotta Stuffed Crepes look absolutely delicious!!! 🙂
mila says
JO This looks divine!!! Absolutely perfect!!! I could eat them ALL!!!! Ahhh I can literally taste the tender goodness 🙂
Sorin says
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.
Mindy Blevins says
Looks so good…and your pictures are amazing!
Joanna Cismaru says
Thanks Mindy!
Julia@HappyFoods says
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!
Joanna Cismaru says
I know, was just thinking that for breakfast this morning, haven’t had breakfast yet….the possibilities. 🙂
Bella B says
Oh my yum! I would eat the whole pan!
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