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Maple Ricotta Stuffed Crepes

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Last updated on May 25th, 2018 at 01:10 pm

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

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.

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

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!

Maple Ricotta Stuffed Crepes on a plate topped with icing sugar

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!

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.
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: Romanian
Keyword: crepes, maple, ricotta
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5
Calories: 271kcal
Author: Joanna Cismaru

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
US Customary - Metric
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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.

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

Calories: 271kcal | Carbohydrates: 37.2g | Protein: 12.9g | Fat: 8.8g | Saturated Fat: 5.2g | Cholesterol: 63mg | Sodium: 139mg | Fiber: 0.5g | Sugar: 28.3g
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Nutrition Facts
Maple Ricotta Stuffed Crepes
Amount Per Serving
Calories 271 Calories from Fat 79
% Daily Value*
Total Fat 8.8g 14%
Saturated Fat 5.2g 26%
Cholesterol 63mg 21%
Sodium 139mg 6%
Total Carbohydrates 37.2g 12%
Dietary Fiber 0.5g 2%
Sugars 28.3g
Protein 12.9g 26%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Cori says

    June 12, 2019 at 10:22 am

    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.

    Reply

    • Nicole Beaulieu says

      June 4, 2019 at 10:35 am

      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.

      Reply

  6. Christine says

    April 18, 2016 at 1:32 pm

    My patience has paid off!

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

    Thank you Jo for posting this…
    Christine

    Reply

      • Muriel J Moore says

        April 24, 2016 at 3:52 pm

        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!

  9. Sorin says

    April 15, 2016 at 10:55 am

    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.

    Reply

  11. Julia@HappyFoods says

    April 15, 2016 at 7:43 am

    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!

    Reply

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