Project Description

Make These Quick & Easy Apricot Ricotta Crepes

This recipe is from my May 2020 blog post of the same name. Click here to read the full post…


Apricot Ricotta Crepes

Apricot and ricotta crepes

These crepes are really fast and easy since the crepes are purchased.  Crepes can be found in the market either in the freezer where the pie crusts and filo are, or in the produce department next to the berries.  I used apricots, but any seasonal fruit or berries are equally delicious.  In fall and winter sautéed apples or pears work well.  

  • Author: Dorothy Calimeris
  • Prep Time: 15 mins.
  • Cook Time: 15 mins.
  • Total Time: 30 minutes
  • Yield: 8 crepes 1x
  • Category: Breakfast, Dessert
  • Method: Sautee
  • Cuisine: American/French
  • Diet: Vegetarian



8 crepes

4 ounces cream cheese, room temperature

8 ounces ricotta cheese

1 egg

2 tablespoons powdered sugar

Zest of ½ a lemon

1 teaspoon vanilla

1 teaspoon lemon juice

8 ripe apricots, pitted and quartered

1/3 cup raspberry jam

1 cup Greek Yogurt (optional)


Place the cream cheese, ricotta, egg, powdered sugar, lemon zest, vanilla, and lemon juice in a small bowl and beat until smooth and well blended.

Combine the apricots and raspberry jam and gently fold until the apricots are evenly coated with the jam

Heat a large non-stick skillet over a medium heat.

Add a crepe to the skillet and spoon 3-4 tablespoons of filling over one half of the crepe.

Fold the crepe in half and fold again into quarters and cook until the filling is heated through, about 2-3 minutes.  Flip the crepe and heat through on the other side, an additional 2-3 minutes.

Continue making crepes as described.

Place two crepes on a serving dish and top with a generous spoonful of the apricot/jam mixture and a dollop of Greek yogurt. Serve immediately.


You can make the crepes ahead and place in a single layer on a buttered sheet pan and warm in the oven, 325F for 5-10 minutes before serving.

Keywords: crepe, apricot

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