Ricotta-Filled Crepes with Berry Coulis


A crepe is one of those things that seems more intimidating and challenging than it actually is, but once attempted, is way easier than expected. We’ve made crepes many times before, and our mom made them many times before that, and every time they turn out nicely. They are a little tricky to flip if you’ve never done it before, but with practice they can be mastered. And the results are worth it! Both of us like crepes better than regular pancakes because of their thin and delicate shape that seems more appetizing at breakfast than a thick and hearty pancake (although these crepes probably fall under the dessert category rather than breakfast!).

Anyway, crepes go wonderfully way with a variety of fillings, and we feel that this one is a winner. Ricotta cheese is sweetened with powdered sugar and vanilla, with a splash of half and half, then folded inside a crepe. Then, a drizzle of berry coulis tops the crepe off with a slightly tart and refreshing flavor that cuts through the richness of the ricotta filling- we used blackberries, but you can use any berry, fresh or frozen. This is certainly the perfect breakfast or dessert for any occasion and is easily adapted. If you use strawberries in the coulis, stir  a few mini chocolate chips into the ricotta filling. Or, sweeten your ricotta with honey and serve with a blueberry coulis. It’s up to you!


Ricotta-Filled Crepes with Berry Coulis

Crepe recipe and berry coulis recipe from the Cook’s Illustrated Cookbook. Ricotta filling method developed by us.

Serves 5 (2 filled crepes each)


For the berry coulis:

12 ounces fresh or frozen berries (thawed if frozen)

1/4 cup water

5-7 tablespoons of sugar (adjust this amount depending on the sweetness of your berries)

1/8 teaspoon salt

2 teaspoons lemon juice

For the ricotta filling:

15 ounces whole-milk ricotta (we strongly recommend whole-milk ricotta here, because lower fat ricotta is grainier)

3/4 cup powdered sugar

2 tablespoons half and half (or whole milk)

1 teaspoon vanilla extract

For the crepes:

1 cup all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1 1/2 cups milk

3 eggs

2 tablespoons unsalted butter, melted and cooled


For the berry coulis:

Bring berries, water,  5 tablespoons sugar, and salt to a slight simmer in a medium saucepan over medium heat. Stir occasionally until sugar is dissolved and berries are heated through, about a minute. Process mixture in a blender (or use an immersion blender) until smooth, about 20 seconds. Strain through a fine-mesh strainer.  Stir in lemon juice and add more sugar if necessary. Refrigerate for an hour until chilled and thickened.

For the ricotta filling:

Stir together all the ingredients vigorously for one minute. Refrigerate until ready to use.

For the crepes:

Whisk flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.


Heat a 12 inch nonstick skillet for several minutes and grease with butter. Pour 1/4 cup batter in the pan and tilt the pan to evenly coat the bottom. Cook crepe without moving until top surface is dry and the edges are starting to brown, about 25 seconds. Loosen the edges of the crepe with a small spatula, then use a larger spatula and your fingertips to help flip over the crepe. Cook for about 20 more seconds. Transfer to a wire rack and repeat with remaining crepes (if desired, transfer to a slightly warmed oven to keep crepes hot).

Take each crepe and spread a layer of ricotta over half. Fold into quarters and top with berry coulis. Dust with powdered sugar and serve. Enjoy!

Side note: You’ll have extra berry coulis. Serve over pound cake or pancakes, or just halve the recipe.

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