Maple Ricotta Stuffed Crepes
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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.
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.
How To Make Maple Ricotta Stuffed Crepes
- Preheat oven to 375 F degrees. Lightly grease a casserole dish with cooking spray (my dish is 7×11 inches).
- Combine the filling: In a medium size bowl stir together the ricotta cheese, sugar, egg and raisins.
- 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.
- 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.
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
- 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.
- 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.
- 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.
Maple Ricotta Stuffed Crepes
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.
Video
Notes
- For the recipe for crepes, click here or watch the video above.
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious! My family requests this dish frequently now! Thank you!
We’re so glad everyone loves it!
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.
You can always fill them as much or as little as you like! Some zest would be fantastic.
Can these be frozen??
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.
Joe cooks.
All your recipes are nice tasty , and yummy…
ce e aia riccota chese ? Branza de vaci ?
Tare bine mai arata …. trebuie sa incerc si eu. 🙂
E ca un fel de branza dulce, dar trebuie sa gasesti si ricotta acolo. Oricum si branza dulce merge la clatite.
hi Jo i’m looking for a pizza recipe
Hi Wayne, you can find lots of pizza recipes here: http://www.jocooks.com/category/recipes/?fwp_search=pizza
Enjoy!
My patience has paid off!
I am looking forward to my sweet reward with fork in hand!
Thank you Jo for posting this…
Christine
My pleasure!
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!
Hope you guys like them!
The Maple Ricotta Stuffed Crepes look absolutely delicious!!! 🙂
JO This looks divine!!! Absolutely perfect!!! I could eat them ALL!!!! Ahhh I can literally taste the tender goodness 🙂
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.
Looks so good…and your pictures are amazing!
Thanks Mindy!
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!
I know, was just thinking that for breakfast this morning, haven’t had breakfast yet….the possibilities. 🙂
Oh my yum! I would eat the whole pan!
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