Ricotta Filled Wheat Crepes W/Blueberry Sauce

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“I made these once a very long time ago, and now that I have found it again, I'll definately have to be making these again soon! They're wonderful and so elegant-looking!”

Ingredients Nutrition


  1. First, make batter for crepes --
  2. In a medium-sized bowl, whisk together crepe ingredients, mix thoroughly. (This can also be done in a blender or food processor.).
  3. Cover bowl with plastic wrap and refrigerate for 1 hour.
  4. Next, make filling --
  5. In a medium-sized bowl, mix together filling ingredients with a wooden spoon or mixing spoon. Mix well.
  6. Cover with plastic wrap and refrigerate until needed.
  7. Next, make bluberry sauce --
  8. In medium saucepan, mix sugar and cornstarch.
  9. Gradually stir the 3/4 cup water into sugar mixture and cook over high heat stirring constantly with a wooden spoon until mixture begins to boil.
  10. Stir in blueberries and lemon juice.
  11. Return to boiling, stirring constantly.
  12. Remove sauce from heat and cool to room temperature.
  13. Now you're ready to cook your crepes.
  14. Spray a 7" skillet with nonstick cooking spray.
  15. Over medium heat, heat skillet until a drop of water on surface sizzles.
  16. Stir crepe batter in bowl til smooth again.
  17. Pour about 2 Tbl. batter into skillet and quickly rotate and tilt skillet to spread batter over bottom.
  18. Cook crepe until lightly brown on underside.
  19. Loosen edges, turn with spatula and brown other side.
  20. Turn crepe out onto wire rack to cool.
  21. Repeat making a total of about 16 crepes.
  22. Stack crepes with waxed paper between each one.
  23. To assemble --
  24. Divide filling evenly among crepes, spreading to cover half of each.
  25. Fold each crepe in half folding empty side over filling side.
  26. Then fold in half again.
  27. Arrange crepes on plate.
  28. Spoon a little sauce down across crepes and serve remaining sauce on the side.
  29. Sprinkle lightly with powdered sugar if desired.
  30. Garnish with lemon zest.

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