If you’re searching for the ultimate brunch indulgence that feels both luxurious and comforting, look no further than Blueberry Lemon Ricotta Crepes. This delightful dish layers pillowy crepes with a luscious ricotta filling, bright notes of fresh lemon, and bursts of juicy blueberries. It’s the perfect balance of creamy, citrusy, and fruity—ideal for slow weekends or elegant brunch tables.
In this guide, we’ll walk you through how to make this dish at home, starting with a foolproof crepe batter, a creamy lemon-ricotta filling, and a fresh blueberry compote that ties everything together.
Why Blueberry Lemon Ricotta Crepes Are a Must-Try
This dish is far more than just a breakfast item. It brings together simple, whole ingredients and turns them into something worthy of a café menu. The ricotta adds a creamy richness without being heavy, lemon brightens up every bite, and blueberries bring just the right touch of natural sweetness.
Whether you’re hosting guests or simply treating yourself, these crepes are guaranteed to impress.
Ingredients You’ll Need
For the Crepes:
- 1 cup all-purpose flour
- 1 ½ cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- Butter or oil for greasing the pan
For the Lemon Ricotta Filling:
- 1 cup whole milk ricotta cheese
- 2 tablespoons powdered sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
For the Blueberry Compote:
- 1 ½ cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Optional Toppings:
- Extra lemon zest
- Powdered sugar for dusting
- Whipped cream
- Fresh blueberries
How to Make Blueberry Lemon Ricotta Crepes
Step 1: Make the Crepe Batter
In a blender or mixing bowl, combine the flour, milk, eggs, melted butter, sugar, vanilla extract, and salt. Blend or whisk until smooth and lump-free. Let the batter rest for at least 20–30 minutes (or refrigerate up to 1 hour). This helps relax the gluten and results in softer, more pliable crepes.
Step 2: Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly.
Cook for 1–2 minutes, or until the edges look dry and the underside is lightly golden. Flip and cook the other side for about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat with the remaining batter.
Step 3: Prepare the Lemon Ricotta Filling
In a small mixing bowl, combine the ricotta cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Stir until creamy and smooth. You can refrigerate this mixture while you prepare the rest.
Step 4: Make the Blueberry Compote
In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir occasionally until the berries start to break down and release their juices—about 5–7 minutes.
If you’d like a thicker sauce, mix the cornstarch with a teaspoon of water and add to the compote. Cook for another minute until thickened, then remove from heat.
How to Assemble the Crepes
Lay one crepe flat on a serving plate. Spread 2–3 tablespoons of the lemon ricotta filling down the center, fold or roll the crepe, and top with a spoonful of warm blueberry compote. Garnish with a dusting of powdered sugar, extra lemon zest, or a dollop of whipped cream for that finishing touch.
Serving Suggestions
These crepes are best served warm, but they can also be enjoyed cold. Pair them with:
- A glass of fresh orange juice
- A cappuccino or latte
- Sparkling wine for a mimosa brunch
They also make a wonderful dessert when topped with a scoop of vanilla bean ice cream.
Make It Ahead
- Crepes: You can make the crepes a day in advance. Stack them with parchment paper between each one and refrigerate. Reheat in a pan or microwave before serving.
- Ricotta Filling: Store in an airtight container in the fridge for up to 3 days.
- Blueberry Compote: Keep in a sealed jar in the fridge for up to 1 week.
Why This Recipe Works
This recipe balances texture, flavor, and visual appeal. The crepes are tender and buttery, the ricotta filling is creamy with just the right tang, and the blueberry compote adds a natural sweetness and beautiful color. It’s easy enough for home cooks but impressive enough to serve to guests.
Final Thoughts
If you’ve never made crepes at home, Blueberry Lemon Ricotta Crepes are the perfect place to start. They’re elegant yet simple, packed with flavor, and photogenic enough for your social media feed. Whether for brunch, dessert, or a cozy breakfast in bed, this recipe delivers comfort and luxury in every bite.
