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
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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
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
Recipe 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.
