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Ricotta & strawberry jam crepes


  • Whisk the milk with the eggs, salt and sugar until well combined.
  • Add the flour and continue whisking until a smooth batter has formed.
  • Then melt a knob of butter and whisk it into the batter. Set aside for up to 30 mins, if time permits.
  • Combine the Ricotta, vanilla, lemon zest and juice with 1 heaped tbsp icing sugar. Set aside.
  • Then cook crepes over a reasonably high heat, melting a little butter between each one.
  • Smear the jam down the centre of each crepe and top with the ricotta mixture. Roll up and serve with a sprinkling of icing sugar on top.


  • 180 ml milk
  • 2 eggs
  • a pinch of salt
  • a pinch of sugar
  • 145 gm plain flour
  • unsalted butter
  • 200 gm Ricotta cheese
  • ½ tspn vanilla essence
  • grated rind & juice of 1 lemon
  • icing sugar
  • strawberry jam

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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