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Garlic & Zest

Gourmet Cooking at Home!

Whole Wheat Apricot Ricotta Crepes

Whole Wheat Apricot Ricotta Crepes
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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

 

 

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4.8 from 10 votes

Whole Wheat Apricot Ricotta Crepes

Hearty whole wheat crepes, filled with a honey sweetened ricotta and brandied apricot preserves!  Can I get a Hallelujah?!!
Course Breakfast, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 Crepes
Calories 114kcal
Author Lisa Lotts

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

  • 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

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

For Apricot Filling

  • 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

  • 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

  • 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

  • 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.

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

Calories: 114kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 54mg | Potassium: 127mg | Fiber: 1g | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.6mg

More Breakfast In Bed Options:

Tropical Fruit Salad with Sweet n' Spicy Dressing
Tropical Fruit Salad with Sweet n’ Spicy Dressing
Individual Berry Streusel Coffeecakes
Individual Berry Streusel Coffeecakes

 

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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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Breakfast/Brunch// Desserts21 Comments

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Comments

  1. Brandi Crawford says

    May 7, 2017 at 12:02 PM

    These look sooooo good! And the apricot…YUM!

    Reply
  2. Kim @ Three Olives Branch says

    May 7, 2017 at 10:41 AM

    What a fantastic flavor combo idea! I love making crepes, but it has been to long! Need to make these soon!

    Reply
    • Lisa says

      May 7, 2017 at 11:05 AM

      Thanks, Kim! It had been a long time for me too!

      Reply
  3. Cricket Plunkett says

    May 7, 2017 at 10:04 AM

    I was just talking about wanted crepes! These look absolutely delicious! Love that you made them whole wheat!

    Reply
    • Lisa says

      May 7, 2017 at 11:05 AM

      Thank you! They are really delicious!

      Reply
  4. Deanna says

    May 7, 2017 at 7:59 AM

    Oh yum!!! this looks perfect for Sunday Brunch!!!

    Reply
  5. Bintu - Recipes From A Pantry says

    May 7, 2017 at 5:20 AM

    That’s a favourite jam of mine. Great that you have added whole wheat flour to make them healthier

    Reply
  6. Pamela @BrooklynFarmGirl says

    May 5, 2017 at 4:59 AM

    What an amazing flavor combo! Yum 🙂

    Reply
  7. Michelle @ Vitamin Sunshine says

    May 3, 2017 at 5:47 PM

    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
    • Lisa says

      May 4, 2017 at 6:05 PM

      Give him some time, I’m sure he’ll rise to the occasion soon!

      Reply
  8. Emily says

    May 3, 2017 at 4:45 PM

    This is the perfect recipe for Mother’s day! I love crepes so much and don’t make them enough!

    Reply
  9. Beth @ Binky's Culinary Carnival says

    May 3, 2017 at 4:07 PM

    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
    • Lisa says

      May 3, 2017 at 4:52 PM

      Thanks so much, Beth! And here I thought I was the only one making breakfast in bed!

      Reply
  10. Elaine @ Dishes Delish says

    May 3, 2017 at 3:03 PM

    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
    • Lisa says

      May 3, 2017 at 4:50 PM

      Let me know how you enjoy it, Elaine!

      Reply
  11. Natalie says

    May 3, 2017 at 3:01 PM

    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
    • Lisa says

      May 3, 2017 at 4:49 PM

      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
  12. Platter Talk says

    May 3, 2017 at 2:43 PM

    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
    • Lisa says

      May 3, 2017 at 4:48 PM

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

      Reply
  13. Caroline says

    May 3, 2017 at 11:24 AM

    These look delicious! Funny enough I have had ricotta pancakes on my mind recently so might have to give these a try!

    Reply
    • Lisa says

      May 3, 2017 at 1:44 PM

      Thank you, Caroline — I’d love to try your ricotta pancakes… please share!

      Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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