Ricotta Crêpes

These crêpes are a bit thicker than others, as they’re made with the unusual addition of fresh ricotta. Be careful not to stir the ricotta too much, as the cheese creates little pockets in the batter that melt and toast as you cook the crêpes. Spelt flour adds flavor and a nuttiness that pairs well with the mild creaminess of the fresh cheese. Choose a ricotta made from whole milk without any thickening stabilizers. Heartier than many other crêpes, these are a terrific centerpiece for a meal. Serve them with wilted greens or some diced vine-ripened tomatoes.


  • Butter for the pan
  • 1 cup whole milk, plus additional for thinning, if necessary
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 eggs
  • 1 cup spelt flour
  • 2 teaspoons kosher salt


  • 1 cup fresh ricotta cheese


  1. In the order listed, measure all the ingredients except the ricotta into a blender jar or a narrow vessel with high sides that will accommodate an immersion blender. Blend the batter until it’s smooth and free of clumps, cover, and leave to stand at room temperature for about 1 hour.
  2. Use a spoon to stir the crêpe batter together to incorporate any of the liquid that may have separated. The batter should be the consistency of heavy cream. If it’s thicker than that, stir in a few tablespoons of milk before adding the ricotta. Stir in the ricotta just until combined, taking care to leaves lumps of cheese flecked throughout. (Keep in mind that the batter will be stirred many more times during the griddling.)
  3. Heat an 8-inch cast-iron or nonstick pan over medium high heat until a splash of water sizzles when it hits the pan. Rub the pan with butter. Hold the pan at an angle so that the handle is close to your body and tilted up, with the edge across from the handle tilted down toward the flame.
  4. Using a 2-ounce ladle or ¼-cup measuring cup, scoop up some batter. Pour the batter just off-center in the pan and quickly swirl it around, aiming for one circular motion that creates a thin, even spread of batter in the pan. Do not add more batter to make up for empty space.
  5. Cook the crêpe for about 1 minute, until the batter begins to bubble and the edges begin to brown. Slide a metal spatula or spoon along the edge to loosen the crêpe, pinch the edge, and flip the crêpe over in one motion. When the crêpe is flipped, the ricotta will create small mounds in the crêpe. Cook for another 45 seconds, or until the crêpes are speckled brown and crisp around the edges. Remove to a plate, with the pretty side facing up, and serve.
  6. If you make the crêpes in advance, lay them individually on a baking sheet; before serving, toast them in a 400°F oven for 5 or 6 minutes until they are warm, tender in the middle, and crisp on the edges. They can also be warmed individually in a pan. Crêpes can also be frozen, wrapped tightly in plastic, with parchment between each crêpe.