Spiced Crepes with Grapefruit Curd, Whipped Ricotta, & Berries
Today we’re taking our everyday crepes and fancify-ing them *just* slightly. Then we’re taking our delicious, super easy spiced crepes and piling on a tart grapefruit curd, a spiced whipped ricotta cream, and some fresh seasonal berries. BOOM.
Crepes are one of those dishes that seems like it should be hard to make and only reserved for special occasions, they’re deceptively simple.
They’re the lazy person’s brunch option, because you can blitz the ingredients in like five seconds an hour before or even the night before you want to make them, and then they take literally two minutes cooking in the pan.
And these ones take my basic crepes recipe and add a big hit of warm baking spices that just amp up the flavor. These were my favorite thing to make during the Passover season last year, as crepes are naturally unleavened.
You might also like: A Guide to My Favorite Unleavened Bread Recipes
You definitely want to make your grapefruit curd ahead of time as well! I have a super easy stovetop version that’s fuss-free and takes 5-10 minutes to make, though obviously you can substitute other fruit curd if preferred. You can whip it up and keep it in the fridge for a week or two.
How to make easy spiced crepes
Add all the crepes ingredients to a blender or food processor and pulse for 5 seconds. Scrape down the sides and then pulse for another 5-10 seconds. You want the mixture smooth and everything combined.
Cover and refrigerate for 1 hour (up to 36 hours). This is important to hydrate the flour.
While it’s resting, add the ricotta and whipping cream to a stand mixer (or use a bowl with a hand mixer). Whip until smooth, then add cinnamon, maple syrup, and a bit of almond extract (to taste).
Heat a round skillet (8-inch or 10-inch work well) over medium heat. Once hot, melt a little butter in the skillet or spray with olive oil and pour 1/4 cup of the chilled crepe batter into the center of the pan.
Immediately tilt and swirl the pan so that the batter forms a large, thin circle. Let the batter cook for 1 minute, or until the edges begin to slightly brown.
Then very gently and carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side. Cook for another 45-60 seconds, then move the crepe to a plate and set aside. Repeat with the remaining batter, adding a bit more butter or oil to the pan when needed so that the crepes don’t stick.
Serve immediately. Lay the crepe on your plate and fill half of it with grapefruit curd, and then dollop with the whipped ricotta. Top with diced strawberries and eat right away!
The leftover batter will keep in the fridge for a day or two so you can make them fresh.
Other easy brunch recipes you’ll love:
- Simple Dutch Baby (or German Pancake) (also unleavened)
- Morning Glory Breakfast Bars
- Churro Popovers (also unleavened)
- Super Easy Lemon Poppyseed Food Processor Biscuits
- Easy Buttermilk Belgian Waffles
Pin for later!
Spiced Crepes with Grapefruit Curd & Whipped Ricotta
These spiced crepes are a deliciously elevated (and incredibly easy) version of the classic, taking only a few minutes to throw together. We top them with a tart grapefruit curd and a spiced whipped ricotta along with fresh strawberries. It is light-yet-decadent, and perfect for a make-ahead brunch!
Ingredients
- CREPES
- 2 tablespoons of melted butter, cooled slightly
- 1 cup of all-purpose flour
- 1 teaspoon of honey
- 1/8 teaspoon of salt
- 1 1/4 cups of milk
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
- Pinch of cardamom
- Butter or spray oil for the pan
- FILLINGS
- Grapefruit curd
- 1/2 cup of ricotta cheese
- 1/2 cup of whipping cream
- A bit of cinnamon, maple syrup, a couple drops of almond extract
- Diced strawberries
Instructions
- Add all the crepes ingredients to a blender or food processor and pulse for 5 seconds. Scrape down the sides and then pulse for another 5-10 seconds. You want the mixture smooth and everything combined. Cover and refrigerate for 1 hour (up to 36 hours). This is important to hydrate the flour.
- While it's resting, add the ricotta and whipping cream to a stand mixer (or use a bowl with a hand mixer). Whip until smooth, then add cinnamon, maple syrup, and a bit of almond extract (to taste).
- Heat a round skillet (8-inch or 10-inch work well) over medium heat. Once hot, melt a little butter in the skillet or spray with olive oil and pour 1/4 cup of the chilled crepe batter into the center of the pan. Immediately tilt and swirl the pan so that the batter forms a large, thin circle. Let the batter cook for 1 minute, or until the edges begin to slightly brown.
- Then very gently and carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side. Cook for another 45-60 seconds, then move the crepe to a plate and set aside. Repeat with the remaining batter, adding a bit more butter or oil to the pan when needed so that the crepes don't stick.
- Serve immediately. Lay the crepe on your plate and fill half of it with grapefruit curd, and then dollop with the whipped ricotta. Top with diced strawberries and eat right away! The leftover batter will keep in the fridge for a day or two so you can make them fresh.
Notes
- Note, I halve this recipe since it's just me, and make half of the crepes right away and store half of the batter in the fridge for the next day; full recipe makes about 10
- Resting the batter for at least an hour is really important, but you can even make this the night before if that's easier.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
