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Lemon Ricotta Stuffed Crepes with Cherry Syrup

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Lemon ricotta stuffed crepes are the perfect sweet bite of spring for breakfast, brunch or a light dessert. The syrup made from dried cherries is the literal cherry on top!

Two baked lemon ricotta stuffed crepes topped with powdered sugar and cherry sauce.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Celebrate spring with these delightful lemon ricotta stuffed crepes. They are baked just long enough to get a slight crunch on the outside that gives way to a creamy interior.

Top them with a simple cherry syrup for a match made in heaven.

Spring has finally sprung! The calendar says it’s official and the weather is starting to catch up.

I am sure I’m not the only one thinking it’s about dang time. I am never a winter fan, but this winter was particularly miserable.

Place with two rolled crepes filled with lemon ricotta filling and topped with powdered sugar and cherry sauce.

Luckily now we can focus our attention on more springy matters. My parents have seed starts under grow lights in the basement and eggs in the incubator.

We are anxiously awaiting our strawberry plants. We moved our patch and started new plants last year, so we are curious how they’ll do this year.

Spring has definitely invaded the kitchen as well.  As we wait for our own produce to grow, we are happily enjoying a taste from other regions.

Melissa's premade crepes, meyer lemons and dried bing cherries.

When a fabulous box of goodies arrived from Melissa’s, my wheels quickly got turning. I always love them and all of the great stuff they send.

This box had some fruity gems we were used to and a few fun products that were a bit different. It was an extra fun assortment for sure.

We didn’t waste any time making a creamy no bake key lime pie. I also made another batch of blood orange curd to fill a cake.

crepe being filled with lemon ricotta filling with zested lemon and eggs nearby.

Unfortunately my attempt at a pink velvet cake turned an odd color. Mimi’s farm fresh eggs have really rich yellow yolks, so it ended up a peachy color instead. (Luckily I have since perfected the recipe, so check it out!)

One of the items that really caught me eye were the crepes. I didn’t know Melissa’s made crepes like that.

They certainly made the assembly of this dish super easy. Just peal the crepes of the film and stuff. No standing over a stove required!

folding ends of crepe over filling, ready to roll.

I used some of the supplied meyer lemons to flavor the ricotta cheese filling. Roll the crepes around it and place them in a pan.

While the crepes bake, whip up a simple cherry syrup. I loved how easy it was to make using the dried bing cherries.

sugar and dried cherries in small saucepan to make cherry syrup.

I kept the cherries whole so they would be identifiable, but you could run your knife through them quickly to get a more even distribution if you’d like.

My husband said the cherry syrup was the perfect addition to the crepes.

cherry syrup in saucepan ready to be spooned over crepes.

Spring seems to be full of traditional brunch holidays with Easter and Mother’s Day in there. These would be a perfect star of your brunch menu.

They would also make a great lighter dessert option after a nice meal.  But they are simple enough to have as a fancier weekend breakfast for your family as well.

I am telling you the creamy lemon filling and cherry syrup is a combination you aren’t going to want to miss!

lemon ricotta stuffed crepes on plate with cherry syrup.

I also like doing savory crepes. Crepes stuffed with chicken and mushrooms topped in lemon rosemary bechamel are a treat.

 Do you like making (or ordering) crepes? What are your favorite fillings?

fork cutting into stuffed crepe covered with cherry syrup. pan of syrup in background.
Two baked lemon ricotta stuffed crepes topped with powdered sugar and cherry sauce.

Lemon Ricotta Stuffed Crepes with Cherry Syrup

Carlee
Lemon ricotta stuffed crepes are the perfect sweet bite of spring for breakfast, brunch or a light dessert. The syrup made from dried cherries is the literal cherry on top!
5 from 7 ratings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 10 Servings
Calories 356 kcal

Ingredients
 

Cherry Syrup

  • 6 ounces dried cherries
  • ¾ cup granulated sugar
  • ¾ cup water
  • 2 Tablespoons lemon juice
  • 1 pinch salt
  • optional: 2 teaspoons cornstarch

Lemon Ricotta Stuffed Crepes

  • 15 ounces ricotta cheese
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 Tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 10 crepes
  • Optional: powdered sugar for dusting

Instructions
 

Cherry Syrup

  • If you prefer smaller cherry pieces, roughly chop the cherries.
    6 ounces dried cherries
  • Place all ingredients in a small saucepan and cook over medium heat until it just starts to boil.
    ¾ cup granulated sugar, ¾ cup water, 2 Tablespoons lemon juice, 1 pinch salt
  • Drop heat to a simmer and cook for 5-10 minutes.
  • If you would like a thicker syrup, make a slurry out of 2 teaspoons cornstarch and a Tablespoon or two of water. Stir into syrup and cook until it starts to bubble and thicken. 
    optional: 2 teaspoons cornstarch

Lemon Ricotta Stuffed Crepes

  • Preheat oven to 375°F and grease a 9×13 baking dish.
  • Stir together the ricotta, sugar, egg, zest and lemon juice.
    15 ounces ricotta cheese, ¼ cup granulated sugar, 1 large egg, 2 Tablespoons lemon juice, 2 teaspoons lemon zest
  • Spoon a couple of Tablespoons of filling in a line down the center of a crepe. Fold the ends over the filling and roll the crepe around the filling. Place seem side down in baking dish.
    10 crepes
  • Repeat until all filling and crepes are used.
  • Bake for about 12 minutes or until filling is set and the crepes are golden.
  • Dust with powdered sugar if desired and serve warm with a couple of spoons full of cherry syrup. 

Nutrition

Serving: 1ServingCalories: 356kcalCarbohydrates: 59gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 98mgSodium: 184mgFiber: 1gSugar: 43g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating




Teri

Friday 19th of April 2019

I love your crepes! They look awesome and I can't wait to try these out!

Carlee

Wednesday 8th of May 2019

Thank you!

Jenny@Cookiescoffeeandcrafts

Monday 8th of April 2019

What a wonderful combination! These look amazing and I would love this for breakfast.

Carlee

Wednesday 8th of May 2019

Thank you so much!

Megan Marlowe

Wednesday 3rd of April 2019

Carlee, these lemon ricotta crepes are my ideal breakfast! My husband made a version for me a few years ago on Mother's day and they were fabulous! I'm leaving a hint for him to make yours for me this year!

Carlee

Wednesday 8th of May 2019

How fun! I hope he takes the hint!

Liz @ Books n' Cooks

Tuesday 2nd of April 2019

These look really incredible Christie. Absolutely delicious.

Carlee

Wednesday 8th of May 2019

Thank you!

Big Rigs 'n Lil' Cookies

Friday 29th of March 2019

Usually anything with Lemon for me, so this recipe could be a new favorite for us!

Carlee

Wednesday 3rd of April 2019

Lemon is perfect this time of year, isn't it? Thank you!