Strawberry Lemon Ricotta Crepes

strawberry-lemon-ricotta-crepes Photo: Romulo Yanes


  • 1 cup whole-milk ricotta
  • 1 teaspoon finely grated lemon zest, plus more for garnish, optional
  • 2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons confectioners' sugar, plus more for garnish, optional
  • 12 ounces strawberries, hulled and quartered
  • Pinch of salt
  • 4 9-inch crepes, homemade or store-bought


1. In a medium bowl, stir together ricotta, lemon zest, 1 Tbsp. lemon juice and 1 1/2 Tbsp. sugar until mixture is smooth. Cover and refrigerate.

2. In a small bowl, toss strawberries with remaining 1 Tbsp. sugar, 1 Tbsp. lemon juice and salt.

3. Spread one-fourth of ricotta mixture evenly on one side of each crepe; fold into quarters on serving dishes. Top with strawberry mixture. Garnish with additional lemon zest and confectioners' sugar, if desired.

  • Prep Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 206
Fat per serving: 9g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 9g
Carbohydrate per serving: 23g
Fiber per serving: 2g
Cholesterol per serving: 38mg
Iron per serving: 1mg
Sodium per serving: 168mg
Calcium per serving: 153mg

Good to Know

Tip: to keep your berries fresh, don't wash them until you're ready to use them, and trim after washing so they don't get waterlogged.