Lemon Ricotta Stuffed Crepes with Cherry Syrup

Thanks for sharing!

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!

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.

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.

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.

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!

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.

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.

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!

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?

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 6 ratings

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 10 Servings

Calories 356 kcal

Equipment

• Swiss Diamond Nonstick Large Roasting Pan – 5.5 qt
• Melissa’s Ready-to-Use Crepes, 3 Packages

Ingredients

  

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Cherry Syrup

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

Lemon Ricotta Stuffed Crepes

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

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Instructions

 

Cherry Syrup

• If you prefer smaller cherry pieces, roughly chop the cherries.
• Place all ingredients in a small saucepan and cook over medium heat until it just starts to boil.
• 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. 

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.
• 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.
• 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!

Thanks for sharing!