Breakfast Crêpes with Ricotta and Apricot

Breakfast crepes with ricotta filling and jam.

This easy, step-by-step recipe for breakfast crepes with ricotta cheese filling and fruit jam is perfect for weekends and holidays. Use my whole wheat crepe recipe for the thin pancake rolls and fill them with creamy ricotta cheese and tart apricot jam, for a delicious balance of flavors.

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

Ingredients for the breakfast crepes.

My nephew, Palmer, loves to make breakfast crepes for the family on the weekends. It’s his “thing” and he’s a master. Did I mention he’s 13? It must be our shared French heritage.

Yes, while most kids gravitate toward chicken and waffles, pancakes or French toast, my nephew is blending and resting batter and making crepes one at a time for his whole family. He puts me to shame.

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I make a whole wheat batter for these thin ricotta-filled pancakes to give them a slightly heartier flavor for a more wholesome breakfast crepe. Apricot preserves are perfect for the fruit filling because their sweet, tangy flavor pairs well with the other ingredients.

Why you’ll love this recipe:

  • Each component can be made ahead, so you don’t have to do a mountain of prep the day you serve them.
  • The recipe can be doubled or tripled for more diners.
  • It’s perfect for special occasions like Easter or Mother’s Day.
  • You can use this as a dessert crepe recipe, too.


  • Whole Wheat Flour – I use King Arthur Flour brand. Whole wheat flour gives the crepes a nuttier, wholesome flavor suited for breakfast, but you can also use all-purpose flour.
  • Milk – Use whole milk for the best results.
  • Water – you’ll need water for the breakfast crepe batter and to thin the apricot preserves for the filling and topping.
  • Large Eggs – for the batter.
  • Sugar – just a bit of granulated sugar for the crepes adds sweetness and helps them brown.
  • Kosher Salt – Don’t skip the salt – it’s essential for balancing the flavors of the pancakes.
  • Ricotta Cheese – I used whole milk ricotta, but you can use part-skim ricotta cheese.
  • Lemon Zest – use a microplane grater to remove only the zest without the bitter pith.
  • Honey – to lightly sweeten the ricotta cheese. You can also substitute with maple syrup.
  • Dried Apricots are optional, but adding extra fruit is a great way to punch up the flavors if you’re an apricot fan.
  • Apricot Preserves – I recommend Bonne Maman apricot preserves because they melt perfectly for the filling, and they are readily available at most markets.
  • Butter – adds a bit of glossiness to the apricot crepe filling.
  • Brandy or Cognac – optional, but so tasty. Just a splash adds a real depth to these crepes without being boozy. If you don’t want to use liquor, substitute it with water or add a teaspoon of vanilla extract.
Mixing crepe batter in a blender.

Step-by-step instructions:

  1. Make the crepe batter by combining the ilk, water, eggs, whole wheat flour, melted butter, sugar and salt in a blender.
  2. Blend for 30 seconds, scraping down the sides as necessary, until blended.
  3. Set aside to rest the pancake batter for 30 minutes.
  4. Combine ricotta cheese, lemon zest and honey in a small bowl and stir until well blended.
  5. Reconstitute the dried apricots (if using) by heating them over medium heat in a small saucepan with water.
  6. Add the butter and apricot preserves and heat until the jam melts.
  7. Stir the brandy, cognac or water into the apricot mixture.
  8. Heat a crepe pan or skillet over medium heat and spray with vegetable spray or a light pat of butter. Add two tablespoons of crepe batter to the pan and swirl it to coat the bottom with a thin layer of batter.
  9. Cook until set, and flip to cook on the other side until lightly browned. Continue to make whole wheat crepes in this fashion.
  10. To assemble the breakfast crepes, fill the pancakes with ricotta cheese mixture and top with a few teaspoons of the apricot filling. Roll the crepe into a cylinder and top with more apricot glaze.
Cooking crepes in a skillet.


  1. Make the batter in advance and refrigerate it so you can make the crepes the next day.
  2. Cook the crepes, wrap them well in plastic wrap and tin foil and store for up to 2-3 days before assembling. Warm the crepes (wrapped in foil) in a low oven (325°F) to take the chill off before assembling.
  3. You can also assemble the ricotta and apricot fruit fillings the day before. You’ll want to warm the fruit mixture in the microwave or a saucepan before assembling.
  4. You don’t need a crepe pan. I used a stainless steel skillet — sprayed liberally with nonstick spray and the crepes came out beautifully.
  5. Here’s my trick for flipping crepes: Pull a crepe corner back about an inch using your thumb and forefinger and slide the spatula underneath to turn them.
Cooling breakfast crepes on a wire rack.


  • Use another type of Bonne Maman fruit preserves for the breakfast crepe filling. Try cherry preserves, blueberry, four fruits, or strawberry.
  • Make this breakfast crepe recipe with Nutella by omitting the ricotta and filling the crepes with fresh strawberries, raspberries and whipped cream.
  • Make savory crepes by omitting the honey and lemon in the ricotta filling and topping with sauteed mushrooms and spinach. Sprinkle with fresh herbs, chives or green onions.
Apricot jam and dried apricots.

Storage and Freezing:

You can store the cooked crepes in the refrigerator for 2-3 days between layers of parchment paper and a cellophane wrapping. I recommend that you separate the crepes with parchment so they don’t stick together.

To freeze breakfast crepes, stack them with a layer of parchment paper between each and place them in a zip-top freezer bag. The frozen crepes will keep for up to two months. Thaw before using.

Making the ricotta filling with jam, apricots and brandy.


Are crepes less fattening than pancakes?

Compared to pancakes, crepes are usually less caloric because they are thinner, however, fillings and toppings will negate any difference.

Can you eat crepes like pancakes?

French crepes are very versatile and can be filled with sweet or savory fillings, or stacked with sweet ganache or whipped cream for a crepe cake. They aren’t meant to be stacked like pancakes to serve with syrup.

Do people eat crepes for dinner?

Savory crepes are delicious for dinner especially when filled with chicken, beef, or mushrooms in a creamy sauce. You can also fill dinner crepes with ratatouille and cheese for a vegetarian dinner crepe.

Mixing ricotta filling with lemon zest and honey.

What our tasters said:

“This is a true showstopper. The flavors are delicious and the crepes are so thin and light, but they’re sturdy enough to hold the cheese filling.” – Francoise

I could eat these breakfast crepes every weekend. You could also use it as a dessert crepe recipe too.” — Christine

Assembling the ricotta crepes.

What goes with crepes for breakfast?

A plate of ricotta stuffed breakfast crepes.

More griddled breakfast favorites:

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Cutting into a plate of breakfast crepes with ricotta and apricot jam.
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4.80 from 10 votes

Whole Wheat Apricot Ricotta Crepes

Hearty whole wheat crepes, filled with ricotta cheese and apricot jam.  These lovely breakfast crepes are great for weekends and holidays.
Author: Lisa Lotts
Course Breakfast, Dessert
Cuisine American
Keyword crepes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 Crepes


For Crepes

  • ½ cup whole wheat flour
  • ½ cup milk
  • ¼ cup lukewarm water
  • 2 large eggs
  • tablespoons sugar
  • teaspoon kosher salt

For Ricotta Filling

  • 15 ounces ricotta cheese
  • ½ teaspoon lemon zest
  • tablespoons honey

For Apricot Filling

  • ½ cup dried apricots finely diced
  • ½ cup water
  • 2 teaspoon butter
  • ½ cup Apricot Preserves I used Bonne Maman
  • ¼ cup brandy or cognac optional; can also use water



  • Combine the flour, milk, water, eggs, butter, sugar and salt in a blender or using a medium bowl with a whisk.  Blend or whisk until well combined, 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.)


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


  • 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 the preserves are melted.  
  • Stir in the brandy(or cognac or water) and cook for 1-2 minutes.  Taste — to see if it needs more brandy/cognac or water and add as necessary. Set Aside.


  • Place the pan over medium heat and coat the pan with a little unsalted butter.  Pour about two tablespoons of the batter into the pan, lifting and swirling so that the batter covers the bottom, forming a thin, even layer.  
  • Cook until the top is set and the 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.


  • Lay a crepe on a flat surface.  Add two tablespoons of ricotta filling in a line down the center of the crepe.  Top with a few teaspoons of apricot filling.  Roll the crepe around the filling and serve with a few more teaspoons of the fruit filling.


  • 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


Calories: 197.89kcal | Carbohydrates: 22.35g | Protein: 7.56g | Fat: 7.88g | Saturated Fat: 4.61g | Polyunsaturated Fat: 0.47g | Monounsaturated Fat: 2.22g | Trans Fat: 0.04g | Cholesterol: 62.5mg | Sodium: 96.65mg | Potassium: 185.24mg | Fiber: 1.17g | Sugar: 13.76g | Vitamin A: 547.09IU | Vitamin C: 1.25mg | Calcium: 117.74mg | Iron: 0.8mg

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  1. 5 stars
    This recipe is delicious! I love that’s it’s not to unhealthy. My only question is what is the serving for one person? A crepe per person?

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

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

  3. Michelle @ Vitamin Sunshine says:

    5 stars
    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!)

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

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

  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!

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

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 5 stars
    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.

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

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

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