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So many times we get a late start in the morning and run out the door without even the basics for breakfast, so it’s really nice to take a few moments and nourish our bodies with something sweet and filling. This peach ricotta crepe is full of flavor and pretty good for you too! While it tastes like a dessert — and go ahead and make it for dessert if you want it’s also a perfect choice for a weekend breakfast or brunch. Plus: crepes are easy and quick to make and you don’t have to wait too long before you can dig in! You can fill these light-as-air pancakes with anything you like, for breakfast, lunch, or dinner, and you’ll never run out of delicious options enjoy!

Peach Ricotta Crepes

Serves 8


  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons unsalted butter, melted; 1-2 tablespoons for greasing pan
  • 1/2 teaspoon salt
  • 2 ripe peaches, rinsed and thinly sliced
  • 10 oz. ricotta cheese, divided
  • 1/2 cup honey
  • powdered sugar, optional


  1. In a large mixing bowl, combine flour and eggs, and stir well. Once incorporated, slowly pour in water and milk and mix until everything has just come together.
  2. Add melted butter and salt.
  3. Place a small frying pan (6-8 inches) over medium-high heat and melt 1/2 tablespoon butter.
  4. Once hot, pour 1/4 cup batter into the pan, swirling so it evenly coats the bottom, and cook until golden brown. About 2 minutes.

    Note: With crepes you do not need to flip and cook the other side, but you can if you want.

  5. Repeat with remaining batter, adding more butter to the pan as needed. Set crepes aside.
  6. Begin crepe assembly by spreading 2 tablespoons ricotta along one half of each of the crepes. Then drizzle honey over the cheese.
  7. Fold the empty half over on top of the filling.
  8. Imagine cutting the crepes into thirds (like a pie) and fold those thirds over themselves.
  9. Top with peaches, more honey and powdered sugar. Serve immediately.