Fantastic Ricotta Crepe Gratin for any day of the year
This fabulous Ricotta Crepe Gratin is one of our all-time favorite childhood recipes. Our moms used to make it for us all the time, and now we are so happy to see our 1-year old toddler nibbling on them too. These are the top reasons why we think you're going to like this recipe:
- the topping is lush with beautiful golden-brown edges
- the crepes are generously filled with creamy, not overly sweet ricotta filling
- prepare this recipe a day ahead if you are busy or freeze the baked crepes
- kids and adults love it
- a cozy dessert for any day of the year - serve it cold or warm
- we often had this for lunch. First, a bowl of soup, then a plate of these divine crepes
How to make the best crepe gratin at home
You will be making this crepe gratin time and time again. They are super easy to whip up and the flavor is incredibly delightful. You will find the entire recipe with ingredients and instructions below. Here's an overview of the recipe for easier preparation.
- Soak the sultanas in water and Port or Rum. This step is optional.
- Make the ricotta filling and set aside for a couple of minutes for the semolina to soak the liquid. This way it will be way easier to fill the crepes.
- Tightly roll the crepes like a burrito. You can see how we make it in the photos below.
- Make the topping and generous spread it all over the crepes in the baking dish.
- Bake in the oven, then optionally sprinkle with icing sugar.
Make ahead and store or freeze baked crepes
Feel free to make these Ricotta Crepes up to a day ahead. Fill the crepes with the filling and line them up in a baking dish. Then, cover with clingfilm and place in the fridge for up to a day. When you decide to bake them, make the topping mixture and bake.
Keep the crepes in an airtight container or covered in a baking dish in the fridge for up to 2 days. Before serving, reheat in the oven or microwave.
We can freeze the baked ricotta crepe gratin too. Place them in a freezer bag or freezer container. Place in the freezer for up to a month. Before serving, defrost at room temperature or overnight in the fridge. Before serving, reheat in the oven or microwave.
Try these divine crepe and pancake recipes too
- How to make crepes
- Crepes with Silky Orange Sauce
- Fluffy Blueberry Pancakes with Kefir
- Banana Chocolate Chip Pancakes
- Fluffy Pancakes
- Banana Oat Pancakes - no sugar added
- Dutch Pancake with Four Topping Options
METHOD
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preparation
Preheat the oven to 180 °C / 350 °F. Place the rack in the middle of the oven. Grease a deep baking dish (30 cm X 20 cm or 12-inch X 8-inch ) with butter.
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Make the crepes and soak the sultanas
Make the crepes by following this recipe. Place the sultanas or raisins into a saucepan. Add the Port or Rum and water. Place over medium heat and cook for 2 - 3 minutes, then remove from the heat and leave the mixture to cool.
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combine the ingredients for the filling
Stir to combine ricotta, sour cream, lemon zest, sugar, semolina, butter, and eggs in a bowl. Add drained sultanas and stir into the mixture. Set aside for 10 minutes for the ingredients to combine. This is essential for easier crepe filling later.
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fill the crepes
To assemble the crepes, add three tablespoons of the filling in the center of each crepe. Leave about an inch or 2 cm of edge. Tuck the side ends in and roll into a burrito shape. This way, the filling won't be spilling out while baking.
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make the topping
Transfer the filled crepes into the prepared baking dish. Line them up closely and tightly together. Make the topping. In a bowl, stir to combine the sour cream, eggs, a pinch of salt, icing sugar, and flour to get a smooth mixture. Pour over the crepes in the dish.
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bake and serve
Place the baking dish with the ricotta crepes into the preheated oven. Bake for 45 minutes at 180 °C / 350 °F. Remove from the oven, set aside for 10 minutes, dust with icing sugar, cut into eight slices, and serve.
