Crepes with Ricotta and Maple-Kumquat Syrup
Crepes with Ricotta and Maple-Kumquat Syrup
Ray Katchatorian
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"Making crepes is actually really, really simple," star chef Curtis Stone told TODAY Food. A smear of sweetened ricotta and drizzle of syrup are the perfect finishing touches.


  • Crepes

    • 1 cup all-purpose flour, sifted
    • 1 1/4 cups whole milk
    • ½ cup heavy cream
    • 2 large eggs
    • 4 teaspoons sugar
    • Pinch of salt
    • About 1 tablespoon unsalted butter, at room temperature
  • Filling

    • 1 1/2 cups good-quality fresh whole-milk ricotta
    • 1 large egg
    • 2 tablespoons sugar
    • ¼ teaspoon kosher salt
    • Maple-Kumquat Syrup (recipe follows), warm
    • 1 cup sour cream
  • Maple-kumquat syrup

    • 1.5 cups pure maple syrup
    • 3 cardamom pods, cracked open
    • 1 1/2 cups sliced kumquats, seeds removed (about 20 kumquats)


Make-ahead: The crêpes can be made up to 1 day ahead, covered, and refrigerated.

1. To make the crêpes, in a blender, combine the flour, milk, cream, eggs, sugar, and salt and blend until smooth. Cover and refrigerate for 30 minutes.

2. Heat a crêpe pan or heavy 8-inch nonstick skillet over medium-low heat. Dab some butter on a paper towel and wipe the pan with the butter. Pour 3 tablespoons of batter into the center of the pan and swirl to coat the bottom evenly. Cook for 1½ minutes, or until the edges of the crêpe are light brown. Using a silicone spatula, gently loosen the edges and carefully turn the crêpe over. Continue cooking for about 1 minute, or until the bottom begins to brown in spots. Transfer the crêpe to a plate. Repeat with the remaining batter, wiping the pan with butter as needed, until you have 12 crêpes.

3. To serve, preheat the oven to 350°F. Line a baking sheet with parchment paper.

4. In a large bowl, whisk the ricotta, egg, sugar, and salt to blend. Working with one crêpe at a time, spread about 2½ tablespoons of the ricotta filling over each crêpe, leaving a border around the edge, and fold it in half and then in half again, forming a triangle. Arrange the crêpes on the prepared baking sheet and bake for about 6 minutes, or until they are puffed and the filling is hot.

5. Place 2 crêpes on each of six plates. Spoon the warm maple-kumquat syrup over, spoon a dollop of sour cream on top of each crêpe, and serve.

Maple-kumquat syrup

Combine maple syrup & cardamom in saucepan, bring to simmer for 2 min. Take off heat and stir in kumquats, let steep 10 min. Remove cardamom. Serve warm.

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Make Curtis Stone's crepes and tartines for brunch

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