4.8 from 30 votes
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 10 Crepes
Calories: 19789 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
For Crepes
- ½ cup whole wheat flour
- ½ cup milk
- ¼ cup lukewarm water
- 2 large eggs
- 1½ tablespoons sugar
- ⅛ teaspoon kosher salt
For Ricotta Filling
- 15 ounces ricotta cheese
- ½ teaspoon lemon zest
- 1½ 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
Instructions
FOR WHOLE WHEAT CREPE BATTER:
- 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.)
Cup of Yum
FOR RICOTTA FILLING:
- In a small bowl, combine the ricotta, lemon zest and honey. Stir to combine and refrigerate until ready to assemble.
FOR APRICOT FILLING:
- 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.
- Stir in the butter and apricot preserves and heat through until the preserves are melted.
- 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:
- 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.
- 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
- 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
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
% 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.