Basic Crepes:

  • 1 C all-purpose flour
  • 2 tsp. sugar
  • 1/4 tsp. salt
  • 1 1/2 C reg. milk
  • 2 large eggs
  • 2 tsp. butter, melted

Place flour, salt, sugar, milk, and eggs in a blender.  Mix on high until completely combined, about 30 seconds.  Let mixture rest in the refrigerator for at least 30 minutes or overnight.  (If the batter separates, mix it again before cooking the crepes)

When ready to cook the crepes, melt 1/2 tablespoon of the butter in an 8 inch crepe pan over medium heat.  (If using an electric crepe pan, temperature should be 375).  Swirl the butter around as it melts to coat the bottom of the pan.  Pour in 1/4 cup of the batter and immediately swirl and tilt the pan to create a thin, even layer.  (If the batter sets before the skillet is coated, reduce the heat slightly).  Tilt the skillet, sliding half the crepe off the skillet and onto a rubber spatula.  Flip both the spatular and crepe over so that the crepe lands back in the skillet, and cook for about 20 seconds more.  (Peek under the crepe to make sure it has some light brown spots).  Use the spatula to transfer the crepe to a piece of wax paper.  You should place another piece of wax paper on top of the crepe, and then stack each one you make, placing a piece of wax paper between each one.  You can now either place your filling in them, or store in a zip lock bag for later.  (makes 8-9 crepes).  (I made 4 desserts and froze the remaining crepes)


  • 1 Pound Ricotta Cheese
  • 1/2 to 1 Cup of either:  Mini Chocolate chips, or  Blueberries  or Strawberries (halved)
  • 1 C Mascarpone
  • 1 C Confectioners Sugar

Extra for Plating:  Sliced Almonds, Powder sugar for dusting and dollop of cool whip or whipped cream

Instructions for filling:

Blend the ricotta cheese, mascarpone, and confectioners sugar with a large spoon until well mixed.  Add in either the chocolate chips, blueberries or halved strawberries, fold in gently to incorporate.

Note:  you can make this mixture up to a day ahead and refrigerate it, up to the step of adding your choice of chocolate chips, blueberries, or strawberries, this needs to be added right before serving)

Chocolate Drizzle:

1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon corn syrup
1. Melt the chocolate in the microwave, and then blend in the other ingredients.
2. Use a drizzle spoon or squirt bottle to drizzle chocolate on crepes.


 Plate the crepes by placing 2 to 3 heaping tablespoons of filling onto the middle of a crepe. (Depending on how many you want to make and the size)  Roll over the crepe in order to cover the filling.  Place the crepe on your decorative dish.  Drizzle the chocolate over the top.  Sprinkle with sliced almonds, powder sugar and add a dollop of whipped cream!