Ricotta and Apricot Walnut Crepes

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins


3/4cup all purpose flour
1/2cup California walnuts, finely chopped
1cup milk
3-- eggs
2tablespoons butter, melted
1teaspoon sugar
1pinch salt
1-1/2cup smooth ricotta
1/2cup apricot preserves
1-- egg
1/4teaspoon cinnamon
1pinch nutmeg
2tablespoons butter, divided
1cup whipped cream
1/2cup California walnuts, finely chopped
1/4teaspoon cinnamon


  1. In a blender or food processor, combine flour, walnuts, milk, eggs, butter, sugar and salt. Process until smooth. Pour into a measuring cup, cover and let stand at room temperature for at least 30 minutes or refrigerate for up to 2 days.

  2. In bowl, stir together ricotta, apricot preserves, egg, cinnamon and nutmeg until well combined. Set aside.

  3. In crepe pan or skillet with shallow sides, melt ½ tsp (2 mL) butter over medium heat. Pour 3 tablespoons (45 mL) of the batter into the pan, tilting to form a thin even layer over the bottom of the pan. Cook until the top is dry and set and the underside is golden, about 3 minutes. Remove the crepe to a piece of waxed paper. Repeat with remaining butter and batter, stacking the crepes between sheets of waxed paper. Let cool slightly before filling, or let cool completely and freeze for up to 1 month. Thaw at room temperature before filling.

  4. Spoon 1/4 cup (50 mL) of the filling into the centre of the uncooked side of the crepe. Fold the sides over the filling and fold in ends to make a rectangular shape. Repeat with remaining crepes.

  5. In skillet, melt butter over medium heat. Add crepes, seam side down, and cook until golden brown on both sides, about 8 minutes. Serve immediately with whipped cream, chopped walnuts and a sprinkle of cinnamon.


Nutritional Info *per serving

  • Calories 610
  • Glycemic Load .70
  • Fat 35g
  • Saturated Fat 15g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 9g
  • Cholesterol 250mg
  • Sodium 370mg
  • Potassium 400mg
  • Carbohydrate 55g
  • Fiber 2g
  • Sugars 22g
  • Protein 24g
  • Trans Fat 0.5g
  • Vitamin A 25%
  • Vitamin C 6%
  • Calcium 40%
  • Iron 15%