IHOP Lemon Ricotta Crepes

Are you craving a sweet treat for breakfast or brunch? Then, you’ll want to check out these crepes stuffed with a lemon ricotta filling and served with fresh blueberries.

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What makes IHOP Lemon Ricotta Crepes some of the best crepes to serve for brunch?

IHOP may be famous for its pancakes, but the chain’s crepes are simply fabulous. The crepes are light and flavorful with a hint of vanilla, but the real star of the show is the sweetened ricotta and lemon filling. The cheese filling is rich and creamy, almost bringing these crepes into dessert territory.

However, the tang from the lemon and blueberries keeps the dish from becoming too decadent. That makes them ideal to serve during a brunch alongside a selection of savory dishes. 

Why you’ll love this recipe

IHOP Lemon Ricotta Crepes are a great alternative to the usual pancakes and eggs breakfast fare, and they are sure to impress any guests. Although this isn’t a quick recipe, you can prepare the crepes and filling in advance and assemble them in just a few minutes right before serving. 

IHOP lemon ricotta blueberry crepes ingredients

For preparing the crepes, you’ll need:

• All-purpose Flour
• Salt
• White sugar
• Whole milk
• Eggs
• Vanilla extract
• Unsalted Butter 

For preparing the ricotta filling, you’ll need:

• White sugar
• Full-fat whole milk ricotta cheese
• Fresh lemon juice 
• Salt 

For assembling the crepes, you’ll need:

• Crepes
• Ricotta filling
• Fresh blueberries 
• Lemon wedges 

How to make crepes with lemon ricotta filling

To prepare the crepe batter:

1. Sift the flour into a large bowl.
2. Whisk in the salt and sugar.
3. In a separate bowl, whisk together the whole milk, eggs, and vanilla extract. 
4. Melt four tablespoons of butter in the microwave and whisk it into the wet ingredients.
5. Pour half of the wet ingredients into the dry ingredients. Stir well into a wet paste. Break up any large clumps of dry ingredients. 
6. Whisk in the rest of the wet ingredients. The batter should be much thinner than a pancake batter. Make sure there are no lumps. 
7. Cover the bowl of batter with plastic wrap and refrigerate for at least 30 minutes and as long as two days. 

To make the crepes:

1. Melt a few tablespoons of butter in the microwave. Set aside.
2. Heat a 10-inch nonstick pan over medium heat. 
3. After the skillet is hot, brush it with some butter. 
4. Pour a quarter-cup of the batter into the skillet.
5. Pick the skillet up and twist it in a circle to spread the batter evenly. 
6. Return the skillet to the heat and cook for just 30 seconds. It should be golden brown on the bottom.
7. Use a thin spatula to flip the crepe, and cook on the other side for about 15 seconds. 
8. Remove the crepe to a plate and repeat with the remaining batter. 

To make the lemon ricotta filling:

1. Pulse the white sugar in a blender a few times.
2. Add the ricotta, lemon juice, and salt to the blend and pulse a few more times until well-blended. 
3. Remove the filling from the blender. Cover and chill before using.

To assemble IHOP lemon ricotta blueberry crepes:

1. Place a crepe on a flat surface. 
2. Spoon two or three tablespoons of the filling in a line two-thirds from the top of the crepe. 
3. Bring the bottom of the crepe over the filling and fold in the sides of the crepe. Continue rolling away from you. 
4. Place on a plate seam-side-down. Sprinkle the top of crepes with fresh berries and serve with a lemon wedge on the side.

What to serve with IHOP Lemon Ricotta Crepes

Pair the crepes with brunch-friendly food and drinks. Try:

• Quiche Lorraine. The savory cheese, eggs, bacon, and ham balance out the sweetness of the crepes, while the crust provides a little crunch. This from-scratch Quiche Lorraine recipe, inspired by the version they serve at La Madeleine, is excellent.
• Colorado Omelette. Never heard of a Colorado Omelette before? It comes stuffed with four different types of meat, cheese, and plenty of veggies. Topped with Picante sauce, sour cream, and diced green onion, it’s what you need to power you through even the busiest day. 
• Brunch Cocktails. What’s brunch without a bit of alcohol? Stick to the classics like The World’s Best Bloody Mary or Harry’s Bar Bellini, or get a little wild with more modern drinks like a Red Snapper, a twist on a Bloody Mary, or the fruity and refreshing Pineapple White Wine Sangria.

How to store the leftovers 

It is best to assemble the crepes before storing them.

Place a piece of paper towel between each crepe and put the stack of crepes in an airtight bag in the fridge. Keep the filling in a separate container with a lid. 

Crepes and filling will keep for a couple of days in the fridge. 

What is the best way to serve these later? 

It is very easy to reheat, assemble, and serve these crepes:

1. Remove the filling and crepes from the fridge. 
2. Let the crepes and filling come up to room temperature.
3. Place a dry skillet over medium heat. 
4. Warm the crepes in the hot skillet for about ten seconds per side. 
5. Assemble and garnish as above. 

More IHOP copycat recipes to try

• Banana Bread French Toast
• Birthday Pancakes
• Buttermilk Pancakes
• Cinn-a-Stack Pancakes
• Fresh Berry Crepes
• Minion Pancakes

Favorite recipes for lemon lovers

• Lemon Bars
• Lemon Cream Cake
• Lemon Cream Cheese Pie
• Lemon Drop Cookies
• Lemon Lush
• Lemon Meringue Pie
• Lemonade Cookies

Check out more of my easy breakfast and brunch recipes and the best restaurant copycat recipes right here on CopyKat!

IHOP Lemon Ricotta Crepes

You can make delicious crepes with lemon ricotta filling like IHOP with this copycat recipe.

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Course: Breakfast

Cuisine: American

Keyword: IHOP Recipes

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 395kcal

Author: Stephanie Manley

Ingredients

Crepes

• 2 cups flour
• 1/2 teaspoon salt
• 3 teaspoons sugar
• 1 3/4 cups milk
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 6 tablespoons butter melted, divided use

Filling

• 1/4 cup granulated sugar
• 16 ounces full-fat ricotta
• 2 tablespoons lemon juice
• 1/8 teaspoon salt

Garnish

• 1/2 cup fresh blueberries
• lemon wedges

Instructions

• Place the flour, salt, and sugar in a large bowl and mix with a fork.
• In another bowl, whisk together the milk and eggs. When the texture is uniform, add the vanilla extract and 4 tablespoons of melted butter. Stir to combine.
• Pour half of the milk mixture over the flour and stir to make a paste. Once incorporated, add the rest of the milk and stir to create a very thin batter.
• Cover and refrigerate for at least 30 minutes or up to 48 hours.
• Heat a 10-inch nonstick skillet over medium heat. Brush the skillet with a thin layer of melted butter.
• Pour about 2 ounces of batter (1/4 cup) into the pan. Swirl the pan until the batter has spread evenly into a round shape, using a spatula if necessary. Cook the crepe until just set, about 30 seconds. Do not let the edges brown. Flip and cook for another few seconds. Remove the crepe from the pan and repeat with the remaining batter.
• To make the filling, pulse the granulated sugar in a blender for about 30 seconds. This offers more structure to the filling than powdered sugar. Add the ricotta, lemon juice, and salt and pulse a few times to combine.
• Place 2 to 3 tablespoon of filling in the center of each crepe. Roll up the crepes. Place 2 or 3 filled crepes on each plate. Garnish with fresh blueberries and a lemon wedge.

Nutrition

Calories: 395kcal | Carbohydrates: 38g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 354mg | Potassium: 234mg | Fiber: 1g | Sugar: 12g | Vitamin A: 743IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 2mg