There is nothing quite like the warm, milky scent of a thin crepe sliding off a pan, folded around a soft spoonful of ricotta and a scatter of sweet strawberries that first bite of Strawberry Ricotta Crepes is a gentle lift of bright fruit and creamy comfort. The edges are thin and delicate, the center just pliant enough to hold the filling, and the powdered sugar dusting (if you like) adds a whisper of sweetness that brings it all together. My pantry mornings often smell like this, and it makes the kitchen feel like a hug.

This is a classic comfort food perfect for family gatherings because it feels both special and homey. The crepes themselves are simple and approachable; they hardly demand technique but reward a little patience. Lay them out on the table and everyone can build their own a spread of ricotta, sliced berries, a drizzle of honey or a dusting of sugar, and you have a breakfast or brunch that pauses the day and invites conversation. If you want something to bring to a potluck or share at a casual holiday breakfast, these crepes sit beautifully next to a bowl of fruit, a tray of pastries, or a steaming pot of oatmeal. If you’re in the mood for something else light and portable, you might also enjoy making a batch of spring strawberry ricotta cupcakes to serve alongside.

This version is simple and truly foolproof, with a batter that comes together in minutes and a ricotta filling that’s as forgiving as it is delicious. Resting the batter gives the flour time to settle and the crepes a silkier texture, but you won’t need any special equipment beyond a skillet and a spatula. Fold them into triangles, roll them like little pillows, or stack them like a soft cake they will greet everyone with the same warm, inviting flavor.

Why this recipe works

The charm of these crepes lies in texture and simplicity. Thin crepes are tender because the batter is light and well-balanced between flour, eggs, and milk. Eggs give structure and a bit of richness, milk keeps the batter fluid and makes for a delicate bite, and a touch of sugar and vanilla brightens the flavor without overwhelming the ricotta. Ricotta adds creamy density without being heavy; it’s slightly grainy in the best way, which gives a pleasant contrast against the silk of the crepe. Fresh strawberries bring acidity and juiciness that cuts through the dairy, so each mouthful stays lively rather than cloying.

Cooking ease is part of why this is perfect for weekday breakfasts and relaxed gatherings. The batter pours smoothly and spreads in the pan with a gentle swirl, cooking quickly so you can keep a steady rhythm pour, cook, flip, and stack. If you’re making a larger batch, keep finished crepes warm on a plate covered with a clean towel; they stay supple and don’t dry out. The ricotta filling requires only a quick stir with powdered sugar, if you like a sweeter profile, which means no heavy whipping or tempering. This low-lift filling pairs naturally with the slightly crisp edges of the crepe and the tender middle.

Ingredient harmony is simple but important. The small amount of sugar in the batter helps with browning and flavor, but the lightness of the crepe lets the ricotta and strawberries shine. Vanilla ties the milk and ricotta together, creating a subtle floral undertone that feels familiar and comforting. Fresh strawberries are best when they’re ripe and fragrant; their natural juices mingle with the ricotta, making each bite slightly different. If you’ve made strawberry ricotta muffins before, you’ll recognize how well strawberries and ricotta behave that same balance of creamy and bright, with textures that play off each other.

For anyone wanting a breakfast that looks and tastes like you spent more time than you did, these crepes are ideal. The technique is gentle and forgiving, and the payoff is a dish that feels like love on a plate.

How to prepare Strawberry Ricotta Crepes

Start by making the batter and letting it rest; this small patience pays off in softer crepes. Whisking the flour, eggs, milk, sugar, and vanilla until smooth is quick work, and a 30-minute rest gives the flour time to relax so the crepes cook thin and tender. Heat a non-stick skillet over medium, add a little butter or oil, and watch the batter spread and set into those fragile, lacy edges that make crepes so pretty.

The most satisfying part of the process is the rolling or folding at the end spreading a generous spoonful of sweetened ricotta and a handful of sliced strawberries, then folding the crepe into a neat triangle or rolling it up. It’s the moment the kitchen fills with the scent of warm fruit and fresh cheese, and everyone’s faces light up. Keep a small, warm plate ready and assemble as you go, or lay out all the components and let family members build their own. The hands-on finishing makes this dish feel like a shared ritual.

When you’re ready to serve, a light dusting of powdered sugar or a drizzle of honey brings everything together. These crepes are best eaten warm, but they refrigerate well for later enjoyment.

Ingredients

1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup ricotta cheese
1 cup fresh strawberries, sliced
2 tablespoons powdered sugar (optional)
Butter or oil for cooking

A few notes on ingredients: use whole milk if you can for the richest flavor, though lower-fat milk will still work. If your ricotta is very wet, drain it briefly in a fine sieve to keep the filling from becoming too runny. Fresh, ripe strawberries make the biggest difference their natural sweetness and juice mingle with the ricotta and lift the whole dish.

Instructions

In a mixing bowl, whisk together 1 cup all-purpose flour and 2 large eggs until combined.
Add 1 1/4 cups milk, 1 tablespoon sugar, and 1/2 teaspoon vanilla extract.
Whisk until smooth. Let the batter rest for 30 minutes.
Heat a non-stick skillet over medium heat. Add a little butter or oil to coat the pan.
Pour about 1/4 cup of batter into the pan.
Swirl the pan gently so the batter covers the base in a thin layer.
Cook for about 2 minutes until the edges lift.
Flip the crepe with a spatula and cook for another minute.
Repeat with remaining batter, stacking cooked crepes on a warm plate.
In another bowl, mix 1 cup ricotta cheese and 2 tablespoons powdered sugar if using.
To serve, spread a spoonful of ricotta on each crepe.
Add sliced strawberries and fold or roll the crepe.
Enjoy while warm.

You can vary the cook time slightly depending on your stove; you want delicate color, not deep browning.

Serving ideas

These crepes are lovely with a few simple sides that keep the meal light and inviting. Try a fresh fruit salad to echo the strawberries and add different textures a bowl of mixed berries and citrus segments brings brightness. A platter of sliced seasonal melon or peaches is another gentle partner, adding cool, juicy bites next to the warm crepes. For something a little more filling, a small frittata or a tray of roasted baby potatoes makes the meal heartier without competing with the crepes’ flavors.

For a drink pairing, serve a pot of strong black tea or a light herbal blend with a hint of lemon to cut through the richness of the ricotta. If you prefer coffee, a mild roast or a latte complements the creamy filling nicely. For an afternoon treat, sparkling water with a twist of lime or a chilled glass of sparkling wine turns the crepes into a celebratory plate.

When planning a table, keep components arranged so guests can assemble their crepes exactly how they like set out the warm crepes, the ricotta, the strawberries, and small bowls of extras like honey, lemon zest, or a handful of toasted almonds.

Storing this recipe

Leftover crepes and filling can be stored with care. In the refrigerator, assembled crepes with ricotta and strawberries will keep for up to 2 days in an airtight container; beyond that the fruit can make the crepes soggy. If you plan ahead, store cooked crepes and filling separately: crepes stack well with parchment between them and will keep for 3–4 days chilled. Hold the ricotta mixture in a sealed container for the same time.

For longer storage, freeze the crepes. Stack them with parchment paper between each layer and wrap tightly in plastic or foil; frozen crepes keep for up to 2 months. Thaw in the refrigerator overnight before warming. To reheat, slide crepes into a warm skillet for a quick minute per side, or warm gently in a low oven. If reheating assembled crepes, use a skillet over low heat and cover for a minute to warm through without drying.

If your ricotta filling looks a little separated after chilling, stir it gently to bring it back together; a quick whisk will smooth it right up.

Helpful tips

Batter texture and resting: Aim for a batter that’s pourable but not watery. If your batter seems too thick after whisking, add a tablespoon or two of milk until it flows easily from a spoon. Letting the batter rest for 30 minutes is the single most helpful step for tender crepes. That rest lets the flour fully hydrate and the gluten relax so the finished crepes are supple. If you’re in a rush, you can cook right away, but expect slightly firmer crepes.
Heat control: Medium heat is your friend. Too hot and the crepes will brown quickly and become brittle; too low and they won’t develop that delicate edge that makes them pretty. I like to preheat the skillet for a few minutes, then test the first crepe adjust the burner slightly based on how that test crepe looks. A well-seasoned non-stick pan or a crepe pan makes this easier, and a dab of butter or a light brushing of oil prevents sticking. Wipe out excess fat with a paper towel between crepes to avoid frying them.
Filling balance and assembly: Use ricotta that’s not overly wet. If it’s loose, drain it briefly in a sieve or fold in a tablespoon of powdered sugar to thicken and sweeten. Don’t overfill the crepes a spoonful of ricotta and a few strawberry slices are enough. Overstuffed crepes can tear and get messy. Assemble just before serving for the best texture; if you must prepare ahead, lay the crepes flat, place a sheet of parchment between each one, and store filling separately.

Avoid these common mistakes: skipping the rest, which can make crepes tough; using too high heat, which cooks them too quickly; and overfilling, which leads to broken crepes. With a gentle hand and a warm pan, you’ll be turning out beautiful crepes in no time.

Recipe variations

Lemon and ricotta twist: Add a teaspoon of lemon zest to the batter and a little lemon juice to the ricotta for a bright, citrusy version. Toss the strawberries in a touch of sugar and let them macerate briefly to bring out their juices.
Honey and nut crunch: Mix a tablespoon of honey into the ricotta and sprinkle chopped toasted almonds, hazelnuts, or pistachios over the filling. The crunch pairs beautifully with the soft crepe and gives a lovely contrast in texture.
Warm berry compote: Instead of fresh slices, simmer half a cup of berries with a tablespoon of sugar and a squeeze of lemon to make a quick compote. Spoon warm compote and ricotta into the crepes for a cozy, spoonable filling that’s perfect on chill mornings.

Each variation keeps the basic method the same but gives you a new flavor direction for different moods and seasons.

Frequently asked questions

Q: Can I make the batter ahead of time?
A: Yes. You can prepare the batter and keep it in the refrigerator for up to 24 hours. Give it a gentle whisk before using, and add a splash of milk if it has thickened.

Q: Is ricotta the best filling, or can I use something else?
A: Ricotta is lovely because it’s light yet creamy, but you can swap in mascarpone for a richer option or cream cheese thinned with a little milk for a tangier filling.

Q: How do I prevent crepes from sticking to the pan?
A: Use a well-heated non-stick skillet and a small amount of butter or oil. Wipe the pan with a paper towel between crepes if there’s excess fat. A light hand with the oil keeps crepes thin rather than fried.

Q: Can I make these gluten-free?
A: Yes. Substitute a 1-to-1 gluten-free flour blend, though the texture may be slightly different. Let the batter rest so the gluten-free flours hydrate fully for the best tenderness.

Conclusion

These Strawberry Ricotta Crepes bring together simple, honest ingredients for a meal that’s both comforting and a little celebratory perfect for family mornings or a relaxed brunch with friends. If you love the cream-and-fruit pairing and want a lemony alternative, see this take on Lemon Ricotta Crepes with Strawberries – Sodium Optional for another bright idea to try. Enjoy the gentle rhythm of making crepes, and remember that a warm plate shared with people you love is what makes any recipe truly special.

Strawberry Ricotta Crepes