Breakfast Dessert Recipes

Whipped Ricotta Crepes

I fell in love with crepes back in 2016 while vacationing in you guessed it….Jamaica! Wait, that’s not what you were thinking? Hahaha. We were staying at this amazing resort in Ocho Rios and just down the way from our hotel room there was a little service window selling crepes! We made a habit of ending the night with a sweet crepe. It was magical! Sun kissed skin, salt soaked hair and chocolate smeared on my face. This girl was in heaven. This whipped ricotta crepes recipe takes me right back to those sand in the toes kind of days.

Plated up Whipped Ricotta Crepes.

Ingredients Needed


2 cups milk

1 1/2 cups all purpose flour

3 Tablespoons melted butter

3 Tablespoons sugar

1 1/2 teaspoons vanilla

Whipped Ricotta

1 cup ricotta

1-3 Tablespoons honey

Chocolate Drizzle

4 ounces dark chocolate chips

1 teaspoon coconut oil

How to Make Whipped Ricotta Crepes

Ingredients for the crepes in a blender.

This recipe is made easy by utilizing your blender to mix the crepe batter. Simply just add all of the ingredients into the blender and mix until smooth. Set the batter aside for later.

Here is a cleaning hack for your blender! When you are ready to clean up quickly rinse out the inside of the blender. Swirl some dish soap in the mixer and fill with water. Attach it back to the base and mix for about a minute. Dump the water and give it another quick rinse and it should be all clean!

Whipped Ricotta

Whipped Ricotta in the food processor.

In the bowl of a food processor add the ricotta and honey. Depending on your desired sweet level add 1-3 Tablespoons of honey. Mix them together until you get a smooth mixture. Transfer the mixture into the fridge while you cook the crepes.

Preheat a medium sized non stick pan over medium heat. When the pan is hot prep it with cooking spray or butter. Pour 1/4 cup of batter in the middle of the pan and swirl it to completely coat the bottom. Cook the first side for about 2 minutes. You will know it is time to flip when the top has set and the bottom is browned. Cook the second side for about another minute until it is browned.

Be aware that the first crepe is always a dud. (see below) No matter how much I grease the pan my first crepe always sticks and shreds apart as I try to flip it.

The first ruined crepe.

Once the dud is out of the way, regrease the pan and repeat until you run out of batter.

Add your chocolate chips into a microwave safe bowl and pop it into the microwave for 1 minute. After a minute stir the chocolate chips to see if they have melted. They are tricky and will not appear melted until you stir them. If you still have chunks of chocolate repeat above at 30 second intervals. Once the chocolate is melted add your coconut oil to thin it out for drizzling.

Now it’s time to assemble the crepes! Lay your crepe flat and spread a spoon full of the whipped ricotta down the middle. Fold the edges of the crepe into the middle slightly overlapping to keep them closed. Drizzle the chocolate over the crepes and top with whatever fresh fruit you have on hand! I used strawberries and blueberries for my fruit but I think bananas and pineapple would also taste great!

Plated up Whipped Ricotta Crepes.

Whipped Ricotta Crepes

Whipped ricotta crepes are perfect for breakfast, brunch, dessert or even as a snack! The slightly sweet and tangy whipped honey ricotta filling pairs perfectly with a bitter chocolate drizzle and fresh fruit.
Prep Time10 mins
Cook Time30 mins
Servings: 14 crepes



  • 2 cups milk
  • 1 1/2 cups all purpose flour
  • 3 Tablespoons melted butter
  • 3 Tablespoons sugar
  • 1 1/2 teaspoons vanilla

Whipped Ricotta

  • 1 cup ricotta
  • 1-3 Tablespoons honey

Chocolate Drizzle

  • 4 ounces dark chocolate chips
  • 1 teaspoon coconut oil


  • Add all of the crepe ingredients into a mixer and blend until everything comes together. Set the mixture aside.
  • In a food processor add the ricotta and desired honey amount. Mix until smooth and creamy. Store in the fridge until ready to serve.
  • Preheat a nonstick skillet over medium heat. Once the pan is hot spray with oil or melt butter in the bottom of the pan. Scoop a 1/4 cup of batter into the middle of the pan and swirl it around to coat the bottom. After about 2 minutes flip and cook the other side for about a minute. Repeat until batter is gone.
  • In a microwave safe bowl add chocolate chips and cook for 1 minute. Pull the bowl from the microwave and stir. Continue this process at 30 minute increments until the chips have melted. Add the coconut oil and stir immediately to thin out the chocolate.
  • Assemble the crepes with a spoonful of ricotta in the center of the crepes and topped with chocolate drizzle and fresh fruit.
Please follow, share and like:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating