Ricotta Crepes with Vanilla Bourbon Strawberries

A crepe with ricotta and vanilla bourbon strawberries on a white plate on a blue table with flowers.

5 from 9 reviews

Ricotta Crepes with Vanilla Bourbon Strawberries, a boozy twist on brunch. A French-inspired sweet ricotta-stuffed crepe recipe with strawberries cooked in bourbon and vanilla. Decadent and delicious!




Ricotta Filling

Bourbon Vanilla Strawberries


  1. Crepes: In a large mixing bowl, mix eggs, milk, vanilla, flour, and salt until well blended. Heat butter or oil in a large round pan on medium heat. Pour ⅓ cup of batter onto hot pan and spread batter until very thin and even on pan (picking up the pan and twisting until batter runs to the edges works best if making crepes at home). Cook 1-2 minutes, or until batter is beginning to dry, then flip and cook another 30 seconds. Remove from heat and set aside to cool, continuing to make crepes until all batter is gone.
  2. Bourbon Vanilla Strawberries: Add strawberries, vanilla, bourbon, and brown sugar to a small saucepan and heat over medium-low heat for ten minutes, until strawberries begin to soften and the sauce begins to thicken. Remove from heat and serve immediately.
  3. Filling and plating: Mix together ricotta cheese and vanilla. Spread ¼ cup of cheese mixture to the middle of crepe, then fold or roll crepe on a plate and top with bourbon vanilla strawberry sauce.


Leftovers & Storage: Crepes will last up to four or five days in the refrigerator, but they tend to dry out after one or two days. Reheat in pan or microwave.

Nutrition: This Ricotta Crepes with Bourbon Vanilla Strawberries recipe is an indulgent meal, but it can easily be made healthier by omitting the added brown sugar and using light ricotta cheese.


Keywords: ricotta crepe recipe