Description
Soft, espresso-infused crepes with a citrusy ricotta filling make this dish a showstopper. Serve warm with berries or powdered sugar for a decadent brunch or special dessert.
Ingredients
⅓ cup all-purpose flour
3 tablespoons cocoa powder
3 tablespoons sugar
Pinch of sea salt
1 heaping tablespoon instant coffee or 1 heaping teaspoon espresso powder
Wet Ingredients:
2 large eggs, room temperature
¾ cup warm milk
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
½ teaspoon orange extract
For the Ricotta Filling:
2 cups smooth ricotta cheese
¼ cup sugar
1 egg
Zest from one lemon
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a blender or food processor, pulse together flour, cocoa powder, sugar, salt, and espresso powder.
Add eggs and pulse until combined.
In a bowl, whisk milk, butter, vanilla, and orange extract. Gradually add to the blender and pulse until smooth. Let batter rest for 10 minutes.
Meanwhile, mix ricotta, sugar, egg, lemon zest, and vanilla in a bowl to make the filling.
Heat a nonstick 8-inch pan over medium-high heat and lightly grease.
Pour ¼ cup of batter into the pan, swirling to coat. Cook until set, flip, and cook briefly on the other side. Repeat with remaining batter.
Place a heaping tablespoon of filling in each crepe, roll, and place seam-side down in baking dish.
Bake for 15–20 minutes until heated through.
Serve warm, topped with berries or powdered sugar if desired.
Notes
Add mini chocolate chips to the filling for more indulgence.
Swap orange extract for almond extract or use mascarpone instead of ricotta for a richer flavor.
Top with berry sauce or drizzle with chocolate syrup for serving.
Make the crepe batter up to 24 hours ahead and store in the fridge.
Crepes can be made in advance and frozen (with parchment between layers).
- Prep Time: 30 minutes
- Cook Time: 15–20 minutes
- Category: Dessert, Brunch
- Method: Stovetop + Baking
- Cuisine: French-Inspired
