Jump To Recipe

Crepes (like so many French things) charm me. The wafer-thin, buttery pancakes just beg to be filled and topped; I like to think of them as a blank canvas for whatever my mood or whim. In this instance, I dreamed up the perfect crepes for Valentine’s Day – sweet vanilla bean crepes with ricotta and jam.

Vanilla Bean Crepes with Ricotta and Jam | Tutti Dolci
Filled with sweetened ricotta (think cannoli filling) and strawberry jam, each bite is pure heaven. Since chocolate is a Valentine’s Day must, I finished these crepes off with chocolate drizzle for a truly sweet breakfast.

Vanilla Bean Crepes with Ricotta and Jam | Tutti DolciVanilla Bean Crepes with Ricotta and Jam | Tutti Dolci

Vanilla Bean Crepes with Ricotta & Jam

  • Yield: 14 crepes 1x




  • 3 Tbsp unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/4 cup water
  • 1 cup flour
  • 3 Tbsp sugar
  • 1/8 tsp salt
  • 2 tsp vanilla bean paste
  • 1 1/2 tsp Amaretto
  • Butter, for coating the pan


  • 15 oz part skim ricotta
  • 2/3 cup powdered sugar
  • 1 tsp vanilla bean paste
  • pinch of salt
  • 1/2 cup strawberry jam

Chocolate Sauce

  • 4 oz semisweet chocolate, finely chopped
  • 1/4 cup milk
  • 1/8 tsp vanilla extract
  • pinch of salt


  1. For the crepes, combine butter, eggs, buttermilk, water, flour, sugar, salt, vanilla bean paste, and Amaretto in a blender. Blend until mixture is smooth; let batter rest in the refrigerator for 1 hour (or up to 2 days). Meanwhile, place ricotta in an ultra-fine sieve or a strainer lined with cheesecloth and strain over a bowl in the refrigerator for 1 hour.
  2. For the filling, combine ricotta, powdered sugar, vanilla bean paste, and salt in a food processor; process until smooth. Chill ricotta mixture in the refrigerator while cooking crepes.
  3. Heat a small (8 or 9-inch) nonstick pan over medium heat; lightly coat with butter. Add a scant 1/4 cup batter and swirl to completely cover bottom of pan. Cook until the top of the crepe looks dry and the edges start to lightly brown (about 1 to 2 minutes); loosen edges with a rubber spatula, then with your fingertips, and quickly flip. Cook for another 30 seconds, then slide crepe out of pan to cool on a wire rack. Repeat with remaining batter (coat pan with butter as needed). (Keep crepes warm in a low oven.)
  4. For the chocolate sauce, place chopped chocolate and milk in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Stir until chocolate is melted and smooth; stir in vanilla and salt. Transfer chocolate sauce to a small piping bag.
  5. To assemble, spread a thin layer of ricotta mixture over each crepe; top with a thin layer of jam. Roll up crepes and drizzle with chocolate sauce; serve immediately. Unfilled crepes can be stacked and stored in a plastic bag in the refrigerator up to 3 days.


To make it easier to spread, place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen.

Chocolate sauce adapted from FOOD52


  • Calories: 220

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You



Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Oh my goodness, Laura, these crepes are perfection! I’ve always been intimidated by crepes, simply because of the flipping process. Yours are gorgeous. xx