Save Ricotta Strawberry Crepe Rolls are everything I love about French desserts—delicate, not too sweet, and bursting with fresh flavor. The soft crepes wrap a lush ricotta filling and juicy strawberries into playful little rolls. Whether you need a gorgeous brunch showstopper or a light finale for dinner, you will want these in your rotation.
The first time I made these crepe rolls, I had leftover ricotta and strawberries after a weekend market haul. Rolling everything into crepes just felt right — now this is a springtime family favorite and my go-to when celebrating with friends.
Ingredients
- All-purpose flour: gives crepes that delicate, bendable texture Use fresh flour for the softest result
- Large eggs: bind everything and help the crepes stay pliable I recommend organic for richer color
- Milk: creates a smooth batter Use whole milk for the best flavor and texture
- Unsalted butter: adds richness to the batter and prevents sticking in the pan Choose high-quality European butter if possible
- Granulated sugar: gently sweetens the crepes without overpowering
- Salt: balances flavors and enhances the sweet notes even in dessert
- Vanilla extract: infuses those classic bakery aromas Go for pure extract not imitation if you can
- Ricotta cheese: forms the creamy filling Try to find whole milk ricotta for more flavor and creaminess
- Powdered sugar: sweetens both filling and finish Sift it for super smooth results
- Lemon zest: brightens and freshens the filling Always use freshly grated for extra zing
- Fresh strawberries: give juicy bursts of summer flavor Choose ripe berries with deep red color for best taste
- Optional extra sugar: for strawberries adjusts sweetness depending on your berries
Instructions
- Prepare the Batter:
- Whisk flour, eggs, milk, melted butter, sugar, salt, and vanilla in a large bowl until perfectly smooth A gentle hand helps you avoid lumps Let the mix rest for ten minutes so the flour hydrates—your crepes will be softer
- Cook the Crepes:
- Heat a non-stick skillet over medium Brush with melted butter for every new crepe Pour about a quarter cup of batter and tilt to swirl thinly across the pan Cook until edges lift and the bottom gets golden Usually one or two minutes Flip with a spatula and finish for thirty seconds on the other side Stack finished crepes with parchment between them so they do not stick
- Mix Ricotta Filling:
- Combine ricotta cheese with powdered sugar, lemon zest, and vanilla in a bowl Stir until silky smooth and fluffy The lemon lifts up the cheese’s natural flavor
- Prepare Strawberries:
- Hull and dice fresh strawberries Toss with a tablespoon of sugar if you want a little extra sweetness This is perfect if your berries are tangy
- Roll Them Up:
- Lay out a crepe and spread two tablespoons of ricotta filling all the way to the edges Sprinkle a generous spoonful of strawberries over the filling Roll up tightly starting from one end Set seam-side down so they hold their shape
- Serve and Finish:
- Arrange your rolls on a serving plate Dust with extra powdered sugar using a sieve Serve right away for freshest flavor and best texture
Save Fresh strawberries are the ingredient that really make this recipe shine My favorite batch was made with berries picked straight after a morning rain with my kids The flavors reminded me how perfect simple food can be My youngest always asks for extra powdered sugar on her roll and loves swirling her fork through it
Storage Tips
Keep leftover crepe rolls in a sealed container in the refrigerator for up to two days The crepes stay soft if you use parchment paper between them If you want to serve them later wait to dust with powdered sugar until you are ready—it dissolves during storage
Ingredient Substitutions
You can use gluten-free flour for the crepe batter to serve guests with allergies Mascarpone works well in place of ricotta for a richer flavor Lemon zest can be swapped for orange zest if you prefer Citrus always adds sparkle
Serving Suggestions
These crepe rolls pair beautifully with hot tea or a glass of apple cider A drizzle of honey or dark chocolate sauce turns them into a restaurant-worthy dessert For brunch I love to serve with lightly whipped cream and extra strawberries on the side
Cultural and Historical Context
Crepes have long been staples in French cuisine The idea of rolling them up with cream and fresh fruit is a playful twist on the classic French crêpes sucr&ees I wanted something that felt comforting and homey but was still impressive enough for guests The rolls make it easy for everyone to grab one and pass around the table
Save Serve these crepe rolls fresh for the best flavor and texture They are always a hit for brunch or dessert and will make any gathering extra special
Recipe FAQ Section
- → Can I use a different cheese instead of ricotta?
Yes, mascarpone or cream cheese both work well for a richer or tangier filling.
- → How can I make these gluten-free?
Replace the all-purpose flour with your favorite gluten-free flour blend, ensuring all ingredients are gluten-free.
- → What is the best way to achieve thin crepes?
Let the batter rest and use a swirling motion to coat the pan evenly. Cook quickly on medium heat.
- → Can I prepare the crepes ahead of time?
Yes, stack cooked crepes with parchment paper and refrigerate. Assemble with filling just before serving.
- → Is there a way to add extra flavor?
Try drizzling melted chocolate or honey over the finished rolls for added indulgence.
- → Are these suitable for vegetarians?
Yes, they fit a vegetarian diet since they use ricotta, eggs, and fresh fruit.