Crêpes with Blackberry Sauce and Orange-Scented Ricotta

The secret to crêpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when it’s time for dessert.

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The homemade blackberry sauce on these elegant crêpes comes together in minutes and makes a great topping for ice cream and yogurt. Try the recipe with raspberries or blueberries, as well. 




  • 1  1/4 cups whole milk
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 Tbs. vegetable oil
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. pure vanilla extract


  • 2 cups low-fat ricotta cheese
  • 2 Tbs. cane sugar
  • 2 Tbs. vegetable oil
  • 1/4 tsp. grated orange zest, plus extra for garnish, optional


  • 1 1⁄3 cups blackberries
  • 2 Tbs. cane sugar
  • 1 Tbs. orange juice


1. To make Crêpes: Blend milk, flour, eggs, oil, vanilla, and salt in blender until smooth. Transfer batter to bowl, and refrigerate 1 hour, or overnight.

2. To make Filling: Pulse all ingredients in food processor until smooth. Refrigerate until ready to use.

3. To make Sauce: Bring all ingredients to a simmer in small saucepan over medium heat. Cook 4 to 5 minutes, or until mixture is juicy and berries are softened. Smash berries against sides of saucepan with fork, and simmer 3 to 4 minutes more. Set aside.

4. Heat 1 tsp. butter in large (10-inch) nonstick skillet over medium heat, swirling pan to coat. Add 1⁄4 cup of crêpe batter to center of pan, and quickly swirl pan to spread batter into large circle. Cook 1 1⁄2 minutes, or until edges begin to brown. Loosen crêpe edges with spatula, and flip. Cook 1 1⁄2 minutes more, or until both sides of crêpe are set and beginning to brown. Transfer to plate. Repeat with remaining batter, greasing pan with butter as needed.

5. To assemble: Spread 1⁄4 cup filling on one side of crêpe. Fold in edges like a letter, and transfer to plate. Repeat with second Crêpe and stack Crêpes slightly overlapping on plate. Top with 1 Tbs. Sauce. Garnish with orange zest, if desired. 

Nutrition Information

  • Serving Size 2 crêpes
  • Calories 562
  • Carbohydrate Content 50 g
  • Cholesterol Content 197 mg
  • Fat Content 30 g
  • Fiber Content 3 g
  • Protein Content 25 g
  • Saturated Fat Content 10 g
  • Sodium Content 449 mg
  • Sugar Content 20 g