45 mins + fridge time
All Year

Start the week on a sweet note with our new Lemon & Ricotta Stuffed Crepes! šŸ‹ They’re the ultimate comfort brekky to get you through Monday.


  1. To make the filling, place the ricotta, honey and lemon zest and juice into a large bowl and beat together until light and fluffy. Place in the fridge until ready to use.
  2. To make the crepe mixture, place the eggs, milk, water, plain flour, butter and vanilla extract into a blender and blend until completely smooth. Refrigerate the mixture for at least 1 hour.
  3. Melt a small knob of butter in a pan over medium-low heat.
  4. Ladle in Ā¼ cup of batter into the pan, swirling to evenly coat the bottom of the pan with a thin layer.
  5. Cook the crepe for around 2 mins or until the crepe begins to set. Note: The top should still look wet. Once done, flip the crepe and cook the other side for an additional 1-2 mins, or until golden brown.
  6. Transfer the crepe to a plate and repeat steps 3-5 until all the crepe mixture is gone.
  7. To serve, fill each crepe with 3-4 tbsp of the ricotta filling and roll up. Place the filled crepes onto a platter, dust with icing sugar, drizzle with some honey and top with some fresh lemon zest. Serve and enjoy!

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