Whole Wheat Apricot Ricotta Crepes

User Reviews

4.8

30 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    50 mins

  • Servings

    10 Crepes

  • Calories

    19789 kcal

  • Course

    Dessert, Breakfast

  • Cuisine

    American

Whole Wheat Apricot Ricotta Crepes

Hearty whole wheat crepes, filled with ricotta cheese and apricot jam.  These lovely breakfast crepes are great for weekends and holidays.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings

For Crepes

  • ½ cup whole wheat flour
  • ½ cup milk
  • ¼ cup lukewarm water
  • 2 large eggs
  • tablespoons sugar
  • teaspoon kosher salt

For Ricotta Filling

  • 15 ounces ricotta cheese
  • ½ teaspoon lemon zest
  • tablespoons honey

For Apricot Filling

  • ½ cup dried apricots finely diced
  • ½ cup water
  • 2 teaspoon butter
  • ½ cup apricot preserves I used Bonne Maman
  • ¼ cup brandy or cognac optional; can also use water
Add to Shopping List

Instructions

FOR WHOLE WHEAT CREPE BATTER:

  1. Combine the flour, milk, water, eggs, butter, sugar and salt in a blender or using a medium bowl with a whisk.  Blend or whisk until well combined, let rest for 30 minutes, or cover and refrigerate for up to two days.  (This allows the flour to absorb the liquid and for the gluten to relax.)

FOR RICOTTA FILLING:

  1. In a small bowl, combine the ricotta, lemon zest and honey.  Stir to combine and refrigerate until ready to assemble.

FOR APRICOT FILLING:

  1. In a small saucepan, combine the diced apricots and water.  Heat over medium heat and simmer (stirring constantly) until apricots are softened and water is half evaporated about 5 minutes.  
  2. Stir in the butter and apricot preserves and heat through until the preserves are melted.  
  3. Stir in the brandy(or cognac or water) and cook for 1-2 minutes.  Taste -- to see if it needs more brandy/cognac or water and add as necessary. Set Aside.

MAKING BREAKFAST CREPES:

  1. Place the pan over medium heat and coat the pan with a little unsalted butter.  Pour about two tablespoons of the batter into the pan, lifting and swirling so that the batter covers the bottom, forming a thin, even layer.  
  2. Cook until the top is set and the underside is golden.  Flip the crepe using a spatula or your fingers. (I used a combination of both) and cook on the other side until lightly browned.  Transfer to a plate and continue making crepes.

ASSEMBLE THE BREAKFAST CREPES WITH RICOTTA AND APRICOT

  1. Lay a crepe on a flat surface.  Add two tablespoons of ricotta filling in a line down the center of the crepe.  Top with a few teaspoons of apricot filling.  Roll the crepe around the filling and serve with a few more teaspoons of the fruit filling.

Notes

  • MAKE AHEAD: If you want to prepare the crepes ahead of time -- you can.  Cook them as instructed, then transfer the crepes to a wire rack to cool completely.  Stack the crepes, inserting a piece of was paper between them, so they don't stick.  Store in a zip top freezer bag and freeze for up to one month.  Thaw before reheating. Crepes can be re-heated in the microwave or in a low oven.
  • TIME SAVER: If you want to skip the Apricot Filling, just double the amount of the Apricot Glaze and use it as the filling and topping for the crepes

Nutrition Information

Show Details
Calories 197.89kcal (10%) Carbohydrates 22.35g (7%) Protein 7.56g (15%) Fat 7.88g (12%) Saturated Fat 4.61g (23%) Polyunsaturated Fat 0.47g Monounsaturated Fat 2.22g Trans Fat 0.04g Cholesterol 62.5mg (21%) Sodium 96.65mg (4%) Potassium 185.24mg (5%) Fiber 1.17g (5%) Sugar 13.76g (28%) Vitamin A 547.09IU (11%) Vitamin C 1.25mg (1%) Calcium 117.74mg (12%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 10Crepes

Amount Per Serving

Calories 19789 kcal

% Daily Value*

Calories 197.89kcal 10%
Carbohydrates 22.35g 7%
Protein 7.56g 15%
Fat 7.88g 12%
Saturated Fat 4.61g 23%
Polyunsaturated Fat 0.47g 3%
Monounsaturated Fat 2.22g 11%
Trans Fat 0.04g 2%
Cholesterol 62.5mg 21%
Sodium 96.65mg 4%
Potassium 185.24mg 4%
Fiber 1.17g 5%
Sugar 13.76g 28%
Vitamin A 547.09IU 11%
Vitamin C 1.25mg 1%
Calcium 117.74mg 12%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.8

30 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Healthy Whole-Wheat Crêpes Recipe

American
5.0 (6 reviews)

Apricot Kuchen (German Apricot Cake)

German, American
4.8 (12 reviews)

Meyer Lemon and Ricotta Stuffed Crepes

American
5.0 (39 reviews)

IHOP Lemon Ricotta Crepes

American
0.0 (0 reviews)

Easy Whole Apricot or Peach Pie

American
4.9 (21 reviews)

Whole Wheat English Muffins

American
4.9 (27 reviews)

Whole Wheat Pancakes

American
0.0 (0 reviews)

Whole wheat banana bread

North American, American
5.0 (9 reviews)

Whole Wheat Pancakes

American
5.0 (27 reviews)

Whole Wheat Pumpkin Bread

American
4.5 (12 reviews)

Healthy Whole Wheat Orange Muffins

American
4.0 (3 reviews)