🍑 Peach Ricotta Stuffed Crêpes

Posted by Divna on

Delicate homemade crêpes filled with creamy ricotta and juicy peaches, finished with a luscious sour cream topping and baked to perfection.

Delicious Peach Ricotta Stuffed Crêpes topped with fresh peach slices and mint, served elegantly on plates.

Introduction

If you love the elegance of French crêpes and the heartwarming comfort of Balkan-style baked desserts, this recipe is your perfect sweet spot. These Peach Ricotta Stuffed Crêpes are soft and thin, filled with a lightly sweetened ricotta-peach mixture, rolled and nestled into a baking dish, and finished with a tangy sour cream custard topping.

This type of dish has roots across many European kitchens—from French crêpes to Balkan palačinke—but the addition of baked topping makes it reminiscent of desserts served at family gatherings in the Balkans, especially during summer when stone fruits like peaches are in abundance.

Whether you enjoy them warm or chilled, these baked crêpes offer a light yet satisfying dessert or brunch option that’s sure to impress.

🥞 Ingredients

For the Crêpe Batter (Makes 16 crêpes)

  • 1 tsp salt
  • 300 g all-purpose flour
  • 3 eggs
  • 50 g sugar
  • 200 ml + 500 ml milk (split as instructed)

For the Ricotta Peach Filling

  • 450 g ricotta cheese
  • 50 g sugar
  • 1 egg
  • 150 g fresh or frozen peaches, finely chopped
  • ⅛ tsp ground nutmeg

For the Topping

  • 250 g sour cream
  • 25 g sugar
  • 1 egg
  • 50 ml milk

👩‍🍳 Instructions

Step 1: Make the Crêpe Batter

  1. In a large mixing bowl, whisk together the flour, salt, eggs, sugar, and 200 ml of milk until smooth and thick.
  2. Gradually add the remaining 500 ml of milk, whisking until the batter reaches a thin, pourable consistency.
  3. Let the batter rest for 30 minutes at room temperature.

Step 2: Cook the Crêpes

  1. Heat a lightly oiled nonstick pan or crêpe pan over medium-high heat.
  2. Pour about ¼ cup of batter into the pan and swirl to coat the surface evenly.
  3. Cook until the top is set and the bottom is golden, about 1–2 minutes.
  4. Flip and cook the second side for about 1 minute.
  5. Repeat with remaining batter. Set aside cooked crêpes.

Step 3: Prepare the Filling

  1. In a bowl, mix together ricotta, sugar, and egg using a fork—just until combined.
  2. Gently fold in the chopped peaches and a pinch of nutmeg.

Step 4: Fill and Roll

  1. Place about 2 tablespoons of filling on one half of each crêpe.
  2. Fold in the sides, then roll up to enclose the filling.
  3. Arrange the rolled crêpes snugly in a lightly oiled 9×13 inch baking dish.

Step 5: Bake (Part 1)

  1. Preheat your oven to 400°F (200°C).
  2. Bake the crêpes uncovered for 20 minutes.

Step 6: Prepare the Topping

  1. In a small bowl, whisk together sour cream, sugar, egg, and milk using a fork—no mixer needed.

Step 7: Bake (Part 2)

  1. Pour the sour cream topping evenly over the hot crêpes.
  2. Return the dish to the oven and bake for another 15 minutes, until set and slightly golden.

Step 8: Cool and Serve

Let the dish cool completely at room temperature. Serve chilled or lightly warm.

Delicious Peach Ricotta Stuffed Crêpe topped with fresh peach slices and mint garnish, perfect for a summer dessert or brunch.

🍽️ Serving Suggestions

  • Dust with powdered sugar or a sprinkle of cinnamon before serving.
  • Serve with a side of peach preserves, whipped cream, or fresh berries.
  • Ideal as a light summer dessert, brunch centerpiece, or even a sweet breakfast.

🧊 Storage Tips

  • Store leftovers covered in the fridge for up to 3 days.
  • Best enjoyed chilled or slightly reheated in a low oven (300°F for 10 minutes).
  • Not ideal for freezing, as the topping may separate upon thawing.

📝 Conclusion

These Peach Ricotta Stuffed Crêpes are the perfect blend of silky crêpes, creamy filling, and baked topping—a show-stopper that still feels like comfort food. Whether you’re hosting brunch or craving a fruit-forward dessert, this recipe brings a gentle sweetness and texture that feels both nostalgic and luxurious.

❓ FAQ

Can I use canned peaches?
 Yes! Just drain them well and chop finely. Avoid those in heavy syrup for best results.

What other fruit can I use?
 Apricots, nectarines, or plums work beautifully. Even berries like raspberries or blueberries are great.

Can I make this ahead?
 Yes. You can prepare and bake the crepes a day in advance, then chill and serve the next day.

Can I skip the topping?
 You can—but the sour cream topping adds richness and holds everything together. If skipping, consider dusting with powdered sugar or drizzling with honey before serving.

🔄 Variations and Substitutions

  • Dairy-free: Use plant-based milk, ricotta alternative, and coconut yogurt or vegan sour cream.
  • Gluten-free: Substitute the flour with a gluten-free all-purpose mix.
  • Add crunch: Add crushed almonds or pistachios into the filling for texture.
  • Make mini-rolls: Cut crêpes in half and roll smaller, bite-sized versions for parties.

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