Lightly sweetened ricotta, toasted almonds and a drizzle of apricot jam give these crepes a sophisticated edge. Try them for brunch or dessert.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2012


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Process whole-wheat flour, all-purpose flour, 1 teaspoon sugar, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

  • Slowly whisk in seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.

  • Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.

  • Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200 degrees F oven.

  • Stir ricotta, vanilla and remaining 1 tablespoon sugar together in a small bowl. Combine apricot jam and water together in a small saucepan. Cook over medium heat until hot and bubbling; remove from the heat.

  • To assemble, place a crepe on a clean cutting board. Spread about 3 tablespoons of the ricotta mixture in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon almonds. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded. Drizzle a tablespoon of the hot jam on top. Repeat with the remaining crepes and filling.


Make Ahead Tip: To make ahead: Prepare the batter through Step 1 and refrigerate for up to 12 hours; refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at or Store it in the freezer.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

291 calories; protein 13.5g 27% DV; carbohydrates 35.4g 11% DV; dietary fiber 2.1g 8% DV; sugars 12.3g; fat 11.2g 17% DV; saturated fat 3.8g 19% DV; cholesterol 110mg 37% DV; vitamin a iu 414.6IU 8% DV; vitamin c 1.8mg 3% DV; folate 52.5mcg 13% DV; calcium 201.1mg 20% DV; iron 2.8mg 16% DV; magnesium 31.6mg 11% DV; potassium 212mg 6% DV; sodium 200.9mg 8% DV; thiamin 0.1mg 12% DV; added sugar 11g.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Would make again with a tweek For wholemeal crepes the soda water made them light and lovely. This is now my crepe recipe. My hubby and I both thought these would be nicer with a little less ricotta and a little added stewed apple or apricot. Will definitely make the crepes again and will try the filling again with some fruit on top of the ricotta. Pros: My new crepes recipe! healthier filling option something different Cons: Needs some added flavour and texture Read More
Rating: 5 stars
Delicious and easy! I definitely used store-bought crepes and they were still FABULOUS. I also added some chopped dried apricots for more texture. I will definitely be making these again and not just because I have nine crepes left in the fridge:) Read More