Vanilla ricotta stuffed crepes

    25 min

    These thin crepes with a smooth ricotta, vanilla and kirsh filling are a lovely treat! Serve as a dessert with a cherry compote or sauce.

    1 person made this

    Serves: 4 

    • Crepes
    • 120g plain flour
    • 300ml milk
    • 3 eggs
    • 1 pinch of salt
    • butter, as needed
    • Filling
    • 200g ricotta cheese
    • 2 tablespoons caster sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons kirsch (cherry liqueur)
    • 1 or 2 tablespoons icing sugar, for dusting

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 


    1. Place flour in a bowl; whisk in the milk, eggs and salt until smooth.
    2. Melt a knob of butter in a non-stick pan; pour a ladle of the crepe batter into pan and swirl to cover the base. Cook until bubbles start to form; flip over and cook other side until golden brown. Transfer crepe to a plate and repeat with remaining butter and crepe batter.
    3. Filling:

    4. Press ricotta through a sieve into a bowl; stir in sugar, vanilla and kirsch until well combined.
    5. Spoon ricotta filling down centre of each crepe; roll up and arrange on plates. Dust with icing sugar and serve.

    Recently viewed

    Reviews & ratings
    Average global rating: