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Ricotta & Apricot Walnut Crepes

  • 8 ServingsServings


  • 3/4 cup All-purpose flour
  • 1/2 California walnuts, finely chopped
  • 1 cup 1% milk
  • 3 Eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons Sugar
  • pinch of saltFILLING
  • 1 1/2 cups part-skim ricotta cheese
  • 1/2 cup apricot preserves
  • 1 egg
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 2 tablespoons butter, dividedGARNISH
  • 1 cup whipped cream
  • 1/2 cup California walnuts, chopped
  • 1/4 teaspoon 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 butter over medium heat. Pour 3 tablespoons of the batter into the pan, tilting to form a thin even layer over the bottom of the pan.
4 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.
5 Let cool slightly before filling, or let cool completely and freeze for up to 1 month. Thaw at room temperature before filling.
6 Spoon 1/4 cup of the filling into the center 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.
7 In skillet, melt butter over medium heat. Add crepes, seam side down, and cook until golden brown on both sides, about 8 minutes.
8 Serve immediately with whipped cream, chopped walnuts and a sprinkle of cinnamon.

Source: California Walnut Board