Crepes with Ricotta and Strawberry Spread

  • 4 Total Servings
  • 10 min Cook Time
  • 5 min Prep Time
  • 15 min Total Time

Crêpes are a delicious and easy way to enjoy brunch at home with the whole family.


  • ½ cup all purpose flour
  • 1 large egg
  • ¾ cup 2% milk
  • ⅛ tsp salt
  • 1 tbsp unsalted butter, melted, plus additional for cooking
  • ¼ cup Welch's Strawberry Spread
  • ½ cup low fat ricotta
  • ½ cup Welch's Frozen Strawberries, thawed and sliced
  • 2 tbsp icing sugar, for dusting


Serving Size: 1 crêpe

  • 290 calories
  • 12.6g fat
  • 4g saturated fat
  • 160mg cholesterol
  • 372mg sodium
  • 33g carbohydrates
  • 0.5g fiber
  • 10g sugar
  • 11g protein



  1. In a mixing bowl, combine all the ingredients. In another bowl, stir together Welch’s Strawberry Spread and ricotta; set aside. 
  2. Melt a little unsalted butter in an 8- or 9-inch non-stick skillet over medium heat. Add ¼ cup crêpe batter and tilt the skillet until the batter covers the entire base. Continue to cook until the bottom is golden, about 2 minutes. Flip and cook for 2 minutes more until golden on both sides. Transfer to a plate and continue with remaining batter.
  3. To serve, transfer each crêpe to a plate. On one half of the crêpe spread the strawberry ricotta mixture and top with sliced strawberries. Fold remaining half over and dust the top with powdered sugar. Repeat with remaining crêpes.