These baked apple crepes with ricotta are an elegant fall brunch or dessert. Light, sweet, and cozy with tender crepes, apples, and creamy ricotta filling.
If you're seeking a fall-inspired brunch or dessert, these apple crepes with ricotta are the perfect choice. Delicate homemade crepes are filled with apples and ricotta, then baked until golden brown. They're a delightful combination of crepe and cannoli.
Enjoyed fresh out of the oven, the ricotta filling melts into the crepe, while the sweetened apples evoke the flavors of pie filling.
😍 Why You'll Love These Apple Crepes
- They melt in your mouth. Especially when fresh from the oven.
- They taste like cannoli. Thanks to the creamy ricotta filling.
- They're great for breakfast or dessert. There's no bad time to enjoy these sweet stuffed crepes.
For more apple recipes, try my Rhubarb and Apple Chutney, Cherry Apple Crisp, and Apple Rhubarb Muffins.
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🍏 Ingredients
Here's everything you need to make these stuffed apple crepes.
Key Ingredients
- Apple: Any apple will work fine for these crepes. They will be peeled, chopped, and cooked for the filling, so the variety doesn't matter much. You'll need two medium apples.
- Flour: All-purpose flour is good for making the crepe batter.
- Ricotta: A creamy ricotta cheese is spread over the crepes for a sweetened cheese filling. My favorite ricotta is from a local Vermont producer, Maplebrook Farm, located in North Bennington.
- Maple syrup: To sweeten the apples and the ricotta filling.
- Butter, milk, and eggs: All part of the crepe batter. I prefer unsalted butter, and while I use dairy milk, you can use any milk alternative you prefer.
Check out the recipe card below for the complete ingredient list and quantities.
🍐 Substitutions & Variations
- Other fruits: Instead of apples, try pears or plums.
- Ricotta: Substitute cream cheese, mascarpone, or cottage cheese for the ricotta.
- Add jam: For a richer fruit flavor, spread your favorite jam over the ricotta before adding the chopped apple.
- Gluten-free: Use gluten-free flour, such as Bob's Red Mill 1-to-1 Baking Flour.
🥞 How to make baked apple crepes
- Step 1: Beat the eggs and milk until combined. Add the vanilla, sugar, and salt.
- Step 2: Add the flour a little at a time, whisking it into the liquid as you go to incorporate it.
- Step 3: Finally, whisk the melted butter into the batter. Then let it rest for at least 20 minutes.
- Step 4: Meanwhile, peel, core, and roughly chop the apple.
- Step 5: Sauté the apple with butter and cinnamon until soft. Add in the maple syrup.
- Step 6: Whisk remaining maple syrup into the ricotta.
- Step 7: Coat a nonstick skillet with a small amount of butter. Add about ⅓ cup of batter to the pan, spreading it evenly across the surface. Cook 1-2 minutes until firm. Flip the pan over onto a plate to remove the crepe, and repeat with the batter until you have 10 crepes in total.
- Step 8: Spread some ricotta around the center of the crepe, then top with a spoonful of the apples.
- Step 9: Roll the crepe. Then repeat the filling and rolling with the remaining crepes.
- Step 10: Arrange the stuffed crepes in a baking dish and bake in a 400°F oven for 20-25 minutes until golden and the edges are crisp. Top as you like and serve warm.
✨ Top Tips
- Don't skip letting the crepe batter rest. This creates more tender crepes.
- Keep your pan hot and the heat steady so the crepes cook fast and even.
- You don't need to flip and cook the crepes on the second side. They will finish cooking in the oven. Cooking only one side makes them easier to roll without tearing.
🥣 Make Ahead
There are a couple of points at which you can prep this recipe in advance. Here are two:
Crepe batter: Prep the batter up to two days in advance and store covered in the fridge.
Assembly: After making the crepes and filling them, you can store the baking pan in the fridge, covered, up to a day in advance of serving, and then bake when ready. Add about five to ten extra minutes to the baking time.
🍳 Equipment
Nonstick pan: Use a large nonstick skillet, approximately 9 inches across the bottom. Most "12-inch" pans are that size once you measure the bottom part of the pan. I like this ceramic pan from Valencia Pro.
🥡 Storage
Store leftover crepes in the fridge for up to three days. Reheat in a 350°F oven until warmed through, about 10 minutes.
🙋🏻♂️ FAQ
Crepes may be served hot, cold, or warm. The filling may dictacte the best temperature, but there's no wrong temperature to enjoy a crepe.
There are limitless filling options for sweet crepes. Chopped fruits likes apples and pears, berries, ricotta, peanut butter, jam, jelly, whipped cream, and nutella are a few sweet filling ideas.
A quality non-stick pan, about 12 inches wide, (9 inches wide on the bottom), is a good option for making crepes at home.
☕ Pairing
Try serving these crepes as a dessert or brunch with any of these recipes:
Print
📖 Recipe
Baked Crepes with Ricotta and Apple
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
These baked apple crepes with ricotta are an elegant fall brunch or dessert. Light, sweet, and cozy with tender crepes, apples, and creamy ricotta filling.
Ingredients
for the crepes:
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 1 cup milk
- 1 cup water
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
for the filling:
- 3 medium apples, divided
- 1 tablespoon unsalted butter
- 4 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 1 tablespoon brandy (optional)
- 1 ½ cups ricotta
for serving (your choice):
- powdered sugar
- caramel sauce or maple syrup
- additional chopped apple
Instructions
- Make the crepe batter. In a large bowl, whisk together the eggs, vanilla, sugar, salt, milk, and water until the mixture is smooth. Add the flour a bit at a time, whisking until no lumps remain. Stir in the melted butter. Let the batter rest for 15-20 minutes while you prepare the filling.
- Prep the apples. Peel, core, and roughly chop the apples. Set aside about a third of the apple for a garnish.
- Cook the apples. Melt the butter in a skillet over medium heat. Add the apples, three tablespoons of maple syrup, and cinnamon. Cook, stirring often, until the apples are tender and starting to caramelize, about 5-7 minutes. If using brandy, add it to the pan and cook for an additional 30 seconds. Remove from heat and let cool slightly.
- Mix the ricotta filling. In a small bowl, stir together the ricotta and the remaining tablespoon of maple syrup until smooth.
- Cook the crepes. Preheat the oven to 400°F. Heat a nonstick skillet or crepe pan over medium heat, then brush it with a small amount of melted butter. Pour in about ⅓ cup of batter, tilting the pan quickly to spread it into a thin, even layer. Cook for about 1 minute or until the surface looks set and lightly golden. Flip the pan over to transfer the crepe to a plate, then keep cooking crepes with the remaining batter. (Don't worry if the first one's a little wonky - it happens.) You should have about 10 crepes in total.
- Assemble and bake. Lightly butter a 9x13-inch baking dish. Spread a spoonful of ricotta and a spoonful of apples across the center of each crepe, roll them up, and place seam-side down in the dish. Bake uncovered for 20-25 minutes, until the edges are golden and crisp.
- Serve with your choice of toppings. Dust with powdered sugar, top with caramel or maple syrup, and sprinkle over chopped apple.
Notes
Don't skip letting the crepe batter rest. This creates more tender crepes.
Keep your pan at a steady heat so the crepes cook fast and even. However, if the crepes start to burn, lower the heat as needed.
You don't need to flip and cook the crepes on the second side. They will finish cooking in the oven.
Use a large nonstick skillet - around 9 inches across the bottom. Most "12-inch" pans are that size once you measure the bottom part of the pan.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
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