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

Favorite recipes for lemon lovers

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.