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Whole Wheat Apricot Ricotta Crepes

This post is sponsored by Bonne Maman.  I was compensated and received product for this post.  Thank you for supporting the brands that support Garlic & Zest! #SayItWithHomemade #BonneMaman

As a child, I loved to make my parents breakfast in bed.  I thought there was something so special about that breakfast tray — laden with bacon, eggs and pancakes.  With cloth napkins tucked under the plates, a fresh pot of coffee and small glasses of juice.  It seemed very fancy to me and a way to do something thoughtful for them.   Mother’s Day demands the same kind of careful attention and maybe something a little different…  Whole Wheat Apricot Ricotta Crepes.

 

overhead of crepe ingredients

If crepes don’t seem like they’re all that unique to you, let me tell you why I like these…  First, they’re made with whole wheat flour which (in my mind) makes them healthier and heartier.

 

making crepe batter in a blender

Second,  the crepes can be made the day before — either up to the point of the batter — or cooked and stored — ready to fill.

 

Finally, this recipe with a blend of Bonne Maman Apricot preserves and cognac is as close to heaven as you can get without actually, you know — going there.  Bonne Maman is made from time-honored traditional French recipes.  Their preserves and jellies are made with natural ingredients and feature the finest quality fruit. They are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added.  I knew they were my favorite jams and jellies for a reason!

 

cooking crepes

Many people prefer to cook crepes in a non-stick skillet or a real crepe pan (I don’t have one), but I used a small stainless steel skillet — sprayed liberally with nonstick spray and the crepes came out beautifully.

 

cooling crepes

The trickiest part  is flipping them, but I found that by holding a corner of a crepe between my thumb and forefinger and sliding the spatula underneath with the other hand, they flipped perfectly every time — even the first one, which is usually regarded as the throw-away crepe (or taster for the chef).

 

Bonne Maman Apricot Preserves and dried apricots

Next is the filling  – which is pretty simple to make and sublime to eat!  It starts with dried apricots and Bonne Maman Apricot Preserves – a favorite of mine all my life.

 

making apricot cognac filling

Dice the apricots and simmer them in a mix of butter, water and cognac (Mmmm, cognac), then stir in the preserves to make a sweet-tart filling.  You can make this a day ahead and refrigerate it until you’re ready to assemble.

 

making ricotta filling

For the filling,  mix a container of ricotta cheese (I used fat free) with honey and lemon zest.  I could have eaten this with a spoon it was so good — and yes, you can make it a day ahead so instead of cooking all morning, you’re really just assembling your Mother’s Day breakfast in bed.

 

apricot cognac drizzle

Speaking of assembling, the final touch to these crepes is a warm, cognac infused apricot drizzle.  Made in about 30 seconds by combining Bonne Maman Apricot Preserves and cognac and microwaving until melted.

 



 

Assembling the crepes.

Spread a few tablespoons of the sweetened ricotta over the crepe, top with apricot compote and roll it up.  Stack two or three crepes on a pretty dish (it’s Mother’s Day after all) and drizzle with the apricot cognac syrup.

 

Whole Wheat Apricot Ricotta Crepes stacked.

Whole Wheat Apricot Ricotta Crepes are like a bright plate of sunshine that I know your mom or wife (or whomever the lucky recipient is) will appreciate.  They would also appreciate a 12-piece set of Le Crueset cookware!  So be sure to click the banner above to enter and win!  Good luck and Happy Mother’s Day!

 

Whole Wheat Apricot Ricotta Crepes overhead shot

 

 

5 from 8 votes
Print
Whole Wheat Apricot Ricotta Crepes
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Hearty whole wheat crepes, filled with a honey sweetened ricotta and brandied apricot preserves!  Can I get a Hallelujah?!!

Course: Breakfast, Dessert
Cuisine: American
Servings: 10 Crepes
Calories: 114 kcal
Author: Lisa
Ingredients
For Crepes
  • 1/2 cup whole wheat flour
  • 1/2 cup milk
  • 1/4 cup lukewarm water
  • 2 large eggs
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon kosher salt
For Ricotta Filling
  • 1 15 ounce part skim ricotta cheese
  • 1/2 teaspoon lemon zest
  • 1 1/2 tablespoons honey
For Apricot Filling
  • 1/2 cup dried apricots finely diced
  • 1/4 cup water
  • 1 teaspoon butter
  • 1/4 cup Apricot Preserves preferably Bonne Maman
  • 2 tablespoons brandy or cognac
  • 2 tablespoons unsalted butter melted
For Brandied Apricot Glaze
  • 1/2 cup Apricot Preserves preferably Bonne Maman
  • 2-3 tablespoons brandy or cognac
Instructions
For Crepes

  1. In a blender or using a medium bowl with a whisk, combine the flour, milk, water, eggs, butter, sugar and salt.  Blend or whisk until well combined and let rest for 30 minutes or cover and refrigerate for up to two days.  (This allows the flour to absorb the liquid and for the gluten to relax.)

For Ricotta Filling

  1. In a small bowl combine the ricotta, lemon zest and honey.  Stir to combine and refrigerate until ready to assemble.

For Apricot Filling

  1. In a small saucepan combine the diced apricots and water.  Heat over medium heat and simmer (stirring constantly) until apricots are softened and water is half evaporated, about 5 minutes.  Stir in the butter and apricot preserves and heat through until preserves are melted.  Stir in 2 tablespoons brandy/cognac and cook for 1-2 minutes.  Taste -- to see if it needs more brandy/cognac and add as necessary.  (Brandy/cognac shouldn't be a dominant flavor, but rather an enhancer.)  Set Aside.

For Apricot Glaze

  1. Add apricot presesrves to a small bowl and microwave for 1 minute or until liquidy.  Add the brandy/cognac and stir to combine.  Set aside.

Cook The Crepes with a nonstick pan or crepe pan

  1. Place the pan over medium heat and coat the pan with a little unsalted butter.  Pour about 2 tablespoons of the batter into the pan, lifting and swirling so that the batter coats the bottom of the pan, forming a thin, even layer.  Cook until top is set and underside is golden.  Flip the crepe using a spatula or your fingers. (I used a combination of both) and cook on the other side until lightly browned.  Transfer to a plate and continue making crepes

Assemble Crepes

  1. Lay a crepe on a flat surface.  Add 2 tablespoons of ricotta filling in a line down the center of the crepe.  Top with a few teaspoons Apricot Filling.  Roll the crepe around the filling and serve with a few teaspoons of Apricot Glaze.

Recipe Notes
  • MAKE AHEAD: If you want to prepare the crepes ahead of time -- you can.  Cook them as instructed, then transfer the crepes to a wire rack to cool completely.  Stack the crepes, inserting a piece of was paper between them, so they don't stick.  Store in a zip top freezer bag and freeze for up to one month.  Thaw before reheating. Crepes can be re-heated in the microwave or in a low oven.
  • TIME SAVER: If you want to skip the Apricot Filling, just double the amount of the Apricot Glaze and use it as the filling and topping for the crepes
Nutrition Facts
Whole Wheat Apricot Ricotta Crepes
Amount Per Serving
Calories 114 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 54mg 2%
Potassium 127mg 4%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 8g
Protein 2g 4%
Vitamin A 7.8%
Vitamin C 0.2%
Calcium 2.5%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

More Breakfast In Bed Options:

 

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This easy make-ahead recipe for whole wheat apricot ricotta crepes uses Bonne Maman apricot preserves and cognac for a delicious dish!

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Comments

  2. Beautiful, tasty article made with love and Bonne Maman. This is my “go to” brand for preserves because of it’s excellent fruit taste. Nice.

    Reply

    • I know — don’t they have the BEST preserves? Apricot is one of my faves, but I’m also hopeless for cherry, too!

      Reply

  3. I love having freshly made crepes for breakfast. It’s the best breakfast ever! It may sound strange, but I never had crepes filled with ricotta cheese!!! I somehow feel that ricotta and fruits combo in this crepes tastes just amazing. Can’t wait to try it. I really like that you used whole wheat flour to make crepes 😉 Lovely recipe Lisa.

    Reply

    • Thank you so much, Natalie — I can assure you that this ricotta filling is absolutely phenomenal. In fact, I had a little leftover and put it in a ramekin with extra apricot-cognac sauce — sublime!

      Reply

  4. Yummy! These look so good. I agree it does always feel healthier using whole wheat flour over all-purpose! I’ll have to get some of that Bonne Maman for the next time I make crepes! And when I do, I’ll be using your recipe for sure!

    Reply

  5. I always made my Mom breakfast in bed when I was a child! Sometimes she would wait until 12pm (and was probably starving) by the time I had it finished! Of course nothing this fancy, ever passed her lips! These look amazing! Love the apricot and cognac! I by Bonne Maman here too! Delicious!

    Reply

  7. These look so good Lisa! I actually have seen that brand at my grocery store — and I love apricot! I also made my mom breakfast in bed and thought it was so special– but I am pretty sure when I did it it was fruit, toast, and tea. I’m going to have to make sure my son knows how to make these crepes (maybe in a few years– he’s not quite 2 yet!)

    Reply

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