Lemon Ricotta Stuffed Crepes with Delicious Cherry Syrup: A Taste of Spring

Embrace the vibrant flavors of spring with these exquisite Lemon Ricotta Stuffed Crepes. Lightly baked to achieve a
delicate crispness on the outside, they reveal a sumptuously creamy, citrus-infused interior. Crowned with a
simple yet irresistible dried cherry syrup, these crepes are more than just a dish – they’re an experience,
ideal for a leisurely breakfast, an elegant brunch, or a refreshing light dessert. The harmonious blend of
tangy lemon and sweet cherries creates a truly unforgettable treat that captures the essence of the season.

The Irresistible Allure of Spring Flavors

Spring has officially arrived, bringing with it a sense of renewal and an abundance of fresh, bright flavors.
After a long and often challenging winter, the shift to lighter, more vibrant cuisine is a welcome change. As
the days lengthen and nature awakens, our kitchens, too, begin to hum with the promise of new produce. While we
eagerly await our local harvests, we can still savor the tastes of spring by incorporating delicious ingredients
from other regions. This recipe perfectly embodies that spirit, utilizing bright citrus and versatile dried
cherries to bring a burst of seasonal delight to your table, no matter where you are.

Citrus fruits, particularly lemons, are at their peak during this time of year, offering their sunny zest and
tangy juice to brighten any dish. Their vibrant acidity cuts through richness and provides a refreshing counterpoint,
making them indispensable for spring cooking. Similarly, dried fruits, like the Bing cherries used in this
recipe, offer concentrated flavor and a delightful sweetness that can be enjoyed year-round. They are an
excellent pantry staple, ensuring you always have access to rich fruit notes, even when fresh varieties are out
of season. Together, these ingredients form the foundation of a truly exceptional breakfast or dessert.

Crafting Your Crepe Masterpiece: Tips and Tricks

The Crepe Foundation: Homemade or Store-Bought?

While making crepes from scratch might seem daunting, it’s a surprisingly straightforward process that yields a
tender, delicate base for your fillings. A simple batter of flour, eggs, milk, and butter comes together
quickly, and with a little practice, you’ll be swirling thin, perfectly golden crepes in no time. The effort is
rewarded with an unparalleled freshness and a sense of culinary accomplishment. However, for those bustling
mornings or when time is of the essence, quality ready-made crepes are a fantastic alternative. They offer the
convenience of instant assembly without compromising the delightful texture of the final dish. Just peel them
from their packaging, and you’re ready to fill and bake – no need to stand over a hot stove!

The Zesty Heart: Lemon Ricotta Filling

The star of these crepes is undoubtedly the luscious lemon ricotta filling. It’s a simple blend of creamy
ricotta cheese, a touch of granulated sugar for sweetness, a large egg to bind it, and the bright, aromatic
essence of lemon. For an extra layer of fragrant citrus, consider using Meyer lemons, known for their slightly
sweeter, more floral notes compared to regular lemons. However, any fresh lemon will infuse the ricotta with
that essential sunny zest. The lemon zest, in particular, carries the most concentrated flavor and aroma, so
don’t skip this crucial ingredient. Simply combine these elements until smooth and creamy, and you’ll have a
filling that’s both light and incredibly satisfying.

Once your filling is ready, spoon a generous amount in a line down the center of each crepe. The technique for
rolling is straightforward: fold the short ends of the crepe over the filling, then roll the crepe tightly from
one long side to the other. This ensures the filling is securely encased. Place your beautifully stuffed crepes,
seam-side down, in a lightly greased baking dish. A quick bake in the oven allows the filling to set and the
crepes to achieve a lovely golden hue and a subtle crispness around the edges, enhancing their delightful
texture.

The Finishing Touch: Simple Dried Cherry Syrup

While your crepes are baking to perfection, prepare the simple yet sensational cherry syrup. This vibrant sauce
is incredibly easy to make and adds a burst of fruity sweetness that complements the lemon ricotta beautifully.
Using dried Bing cherries, you’ll achieve a rich, concentrated cherry flavor that truly stands out. To make the
syrup, combine the dried cherries, granulated sugar, water, a squeeze of lemon juice, and a pinch of salt in a
small saucepan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5-10
minutes. This allows the cherries to soften and release their flavors, creating a thick, glossy syrup.

For those who prefer a smoother syrup or smaller fruit pieces, feel free to give the dried cherries a quick,
rough chop before adding them to the saucepan. Alternatively, if you enjoy the texture of whole cherries, leave
them as is – they add a wonderful chewiness to each bite. If you desire a thicker syrup, a cornstarch slurry
(cornstarch mixed with a small amount of cold water) can be whisked in during the last few minutes of simmering
to achieve your preferred consistency. My husband, for one, declares this cherry syrup to be the absolute
perfect accompaniment to the crepes, and I’m sure you’ll agree!

Versatility for Every Occasion

These Lemon Ricotta Stuffed Crepes are incredibly versatile, making them a perfect addition to a variety of
occasions. Spring is traditionally filled with celebratory brunch holidays like Easter and Mother’s Day, and
these crepes would undoubtedly be the dazzling star of any holiday menu. Their elegant presentation and
sophisticated flavor profile elevate them beyond a simple breakfast dish, making them worthy of a special
gathering.

Beyond brunch, they also serve as a wonderful lighter dessert option after a satisfying meal. Their delicate
sweetness and refreshing lemon notes provide a perfect palate cleanser. Yet, they are simple enough to prepare
for a fancier weekend breakfast or a delightful afternoon treat with your family. The combination of the creamy
lemon filling and the vibrant cherry syrup creates a flavor experience you absolutely won’t want to miss. It’s a
dish that feels gourmet but is surprisingly accessible, allowing you to bring a touch of culinary magic to your
everyday life.

If you enjoy crepes, don’t limit yourself to sweet varieties. Savory crepes offer a completely different, yet equally
delicious, experience. For example, crepes stuffed with succulent chicken and earthy mushrooms, then topped
with a fragrant lemon rosemary béchamel sauce, create an utterly indulgent and comforting meal. Crepes are a
fantastic culinary canvas, ready to be filled with whatever your heart desires.

What are your favorite crepe fillings, sweet or savory? Share your ideas in the comments below!

Lemon Ricotta Stuffed Crepes with Cherry Syrup

Lemon ricotta stuffed crepes are the perfect sweet bite of spring for breakfast, brunch or a light
dessert. The syrup made from dried cherries is the literal cherry on top!

Author: Carlee

Servings: 10 Servings

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Equipment

• Swiss Diamond Nonstick Large Roasting Pan
  – 5.5 qt
• Ready-to-Use Crepes

Ingredients

Cherry Syrup

• 6 ounces dried cherries
• ¾ cup granulated sugar
• ¾ cup water
• 2 Tablespoons lemon juice
• 1 pinch salt
• optional: 2 teaspoons cornstarch (for thickening)

Lemon Ricotta Stuffed Crepes

• 15 ounces ricotta cheese
• ¼ cup granulated sugar
• 1 large egg
• 2 Tablespoons lemon juice
• 2 teaspoons lemon zest
• 10 crepes (store-bought or homemade)
• Optional: powdered sugar for dusting

Instructions

Cherry Syrup

1. If you prefer smaller cherry pieces, roughly chop the dried cherries.
2. Place dried cherries, granulated sugar, water, lemon juice, and salt in a small saucepan. Cook
   over medium heat until the mixture just starts to boil.
3. Reduce heat to a simmer and cook for 5-10 minutes, allowing the cherries to soften and the
   flavors to meld.
4. For a thicker syrup, make a slurry by mixing 2 teaspoons of cornstarch with 1-2 tablespoons of
   cold water. Stir the slurry into the simmering syrup and cook until it starts to bubble and
   thicken to your desired consistency.

Lemon Ricotta Stuffed Crepes

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium bowl, stir together the ricotta cheese, granulated sugar, egg, lemon zest, and lemon
   juice until well combined and smooth.
3. Spoon approximately 2 tablespoons of the lemon ricotta filling in a line down the center of each
   crepe. Fold the short ends of the crepe over the filling, then gently roll the crepe from one
   long side to the other.
4. Place the rolled crepes, seam-side down, in the prepared baking dish. Repeat this process until
   all the filling and crepes are used.
5. Bake for about 12 minutes, or until the filling is set and the edges of the crepes are lightly
   golden.
6. Dust the warm crepes with powdered sugar, if desired, and serve immediately with a generous
   spoonful or two of the cherry syrup. Enjoy!

Nutrition Information (Estimated)

Serving:

1 Serving

Calories:

356 kcal

Carbohydrates:

59 g

Protein:

9 g

Fat:

9 g

Saturated Fat:

5 g

Polyunsaturated Fat:

3 g

Cholesterol:

98 mg

Sodium:

184 mg

Fiber:

1 g

Sugar:

43 g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an
estimate. If calorie count and other nutritional values are important to you, we recommend running the
ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional
values can vary quite a bit depending on which brands were used.