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!
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.