Lemon Ricotta Stuffed Crêpes with Blueberry Compote

There's a version of this recipe where you make the crêpes in the morning and eat them immediately, and there's the better version where you make the crêpes the evening before, stack them between parchment, and refrigerate them. Overnight crêpes are noticeably more pliable and tender — the gluten relaxes and the batter sets in a way that produces a thinner, more cohesive pancake. This is the version worth making.

The ricotta filling needs to be strained and whipped — wet ricotta makes the filling runny and it flows out of the crêpe before anyone has a chance to eat it. The blueberry compote is three ingredients and ten minutes, but it's what ties the whole dish together. The warm compote against the room-temperature cream filling against the thin, slightly chewy crêpe is genuinely satisfying in a way a single-textured dish can't achieve.

Ingredients (serves 6, makes 12 filled crêpes):

Crêpe Batter: - 8 ⅞ oz all-purpose flour - 3 large eggs - 2 ⅛ cups whole milk - 1 ¾ oz unsalted butter, melted - 1 tablespoon sugar - 1 teaspoon vanilla extract - Pinch of salt - Butter for cooking

Lemon Ricotta Filling: - 1 lb 2 oz whole-milk ricotta, strained overnight through a fine-mesh sieve or cheesecloth - 3 tablespoons powdered sugar - Zest of 2 large lemons - 1 tablespoon fresh lemon juice - 1 teaspoon vanilla bean paste - Pinch of fine salt - 2 tablespoons heavy cream

Blueberry Compote: - 10.6 oz fresh blueberries (or frozen, thawed) - 3 tablespoons caster sugar - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - ½ teaspoon vanilla

To Finish: - Powdered sugar for dusting - Fresh blueberries and lemon zest

Crêpe Instructions: Blend all crêpe batter ingredients until completely smooth — a blender is ideal for this. Rest the batter in the refrigerator for at least 1 hour, or overnight. The rested batter produces a more tender, thinner crêpe.

Cook in a lightly buttered 20–8 ⅔ in non-stick crêpe pan or skillet over medium-high heat. Pour just enough batter to thinly coat the base — immediately tilt and swirl the pan to spread it evenly. Cook 60–90 seconds until the edges are dry and beginning to lift, with pale golden spots on the underside. Flip and cook 30 seconds more. Stack between parchment paper. (Can be made 2 days ahead; refrigerate wrapped.)

Lemon Ricotta Filling: Beat the strained ricotta, powdered sugar, lemon zest, lemon juice, vanilla, salt, and cream together until smooth and slightly airy — 2 minutes with a hand mixer. Taste: it should be bright, creamy, and clearly lemony. Refrigerate until needed.

Blueberry Compote: Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries burst and the sauce is jammy and slightly thickened — about 8–10 minutes. Stir in lemon zest and vanilla. Cool slightly before serving. (Can be made 3 days ahead; refrigerate and rewarm gently.)

Assembly: Spread 2–3 tablespoons of ricotta filling across the lower half of each crêpe. Fold in half, then fold again into a triangle (or roll loosely into a cylinder). Place two per person on a warmed plate. Spoon warm blueberry compote over and alongside. Dust with powdered sugar. Add a few fresh blueberries and a pinch of lemon zest.

Reference Links: - Crêpe technique: Food52 Ricotta Filled Crêpes - Ricotta straining guide: Serious Eats

Pro Tips: The ricotta straining is essential — unstrained ricotta from the tub has too much whey content and produces a loose, runny filling. A night in a fine-mesh sieve in the fridge removes the excess liquid and leaves a firm, dense, pipeable filling. The batter rest is equally important; the gluten relaxes and the crêpes become considerably more tender and flexible.