Gluten-Free Ricotta Lemon Crepes

Delicate lemon-scented crepes filled with sweetened ricotta, lemon zest and vanilla, folded and warmed in butter until the filling is creamy, then topped with fresh blueberries and a dusting of powdered sugar.

Prep: 20 min Cook: 30 min Total: 80 min Serves: 4

At a glance: This medium breakfast recipe yields 4 servings in about 1h 20m (20 min prep, 30 min cook). It uses 12 ingredients — including eggs, whole milk, gluten-free all-purpose flour blend with xanthan gum — and walks through 7 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Ricotta Lemon Crepes: When preparing this breakfast recipe, shared griddles, pans and spatulas can carry batter from standard pancakes and crepes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Ricotta Lemon Crepes: The crepes use a gluten-free all-purpose flour blend instead of flour that contains gluten. Use a flour blend, vanilla and powdered sugar labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Blend the eggs, milk, gluten-free flour blend, melted butter, salt, sugar and half the lemon zest in a blender for 20 seconds, until completely smooth. Rest the batter for 30 minutes, or refrigerate up to overnight.
2 Heat an 8-inch nonstick skillet over medium heat and brush lightly with butter.
3 Pour in about 1/4 cup batter and swirl at once to coat the bottom thinly. Cook for 1-1 1/2 minutes, until the edges lift and the underside is lightly golden.
4 Loosen with a spatula, flip and cook for 20-30 seconds more. Stack the crepes on a plate, and stir the batter between crepes. If it thickens, whisk in 1-2 tbsp milk.
5 Stir the ricotta, powdered sugar, vanilla, the remaining lemon zest and 1 tbsp lemon juice until smooth.
6 Spoon about 2 tbsp filling onto each crepe, fold into quarters and warm in the buttered skillet over medium-low heat for 1 minute per side.
7 Serve topped with blueberries and a dusting of powdered sugar.

Tips & Notes

Drain the ricotta in a fine sieve for 20 minutes before mixing the filling. Wet ricotta makes the crepes soggy.
Warm the filled crepes over medium-low heat only. High heat scorches the thin crepes before the ricotta filling warms through.
Make the ricotta filling up to a day ahead and keep it covered in the fridge, so the crepes come together fast in the morning.

Common questions

What cross-contamination risk is specific to Gluten-Free Ricotta Lemon Crepes?

Check eggs, whole milk, gluten-free all-purpose flour blend with xanthan gum before they go into Gluten-Free Ricotta Lemon Crepes. Shared griddles, pans and spatulas can carry batter from standard pancakes and crepes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Ricotta Lemon Crepes use?

Gluten-Free Ricotta Lemon Crepes relies on 1 cup gluten-free all-purpose flour blend with xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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