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    Home / Breakfast & Brunch / Pancakes & Waffles
    4.5 from 4 reviews

    Gluten-Free Ricotta Crepes with Citrus & Honey

    By Alanna Taylor-Tobin on Jan 28, 2015 (updated Feb 14, 2022) / 51 Comments Jump to Recipe

    These ricotta crepes have double ricotta love. There's ricotta added into the batter for a tender, nubby texture, plus a topping of whipped ricotta, citrus, and honey. 

    Whip these up for a festive winter brunch or dessert, or serve them with berries or poached rhubarb in the spring, or with sautéd pears in the fall. 

    delicious Gluten Free Crepes With Ricotta, Citrus, and Honey

    These vibrant ricotta crepes were originally a guest post for my friend Kris over at 80twenty! Kris's site is one of the blogs I most look forward to seeing in my feed each week and her recipes, from soup to bread to drinks never fail to make me swoon.

    Gluten Free Crepes mix
    eggs in bowl


    I made a batch of ricotta crèpes to celebrate the French holiday Chandeleur, which embraces the light returning after a long winter. Also known as Crèpe Day, on February second thin pancakes representing the sun are traditionally eaten together with crocks of hard cider. What's not to love?

    slicing fruit on board
    cutting fruit
    fruit being sliced



    The inspiration for this ricotta crepe recipe came from Kim Boyce's Good to the Grain.  I traded the original gluteny flours for gluten-free ones: equal parts oat flour, millet flour, and sweet rice flour, and it worked brilliantly. The crepes cook up soft and lacy, studded with curds of ricotta.

    To the pliant gluten free crepes I add sunny rounds of citrus – cara cara and blood oranges, tangerines, and kumquat – a billow of ricotta whipped cream, a drizzle of honey, and a flutter of mint leaves. All together, it makes for a dish that's as bright visually as it is in flavor.

    sliced fruit

    Try these gluten free ricotta crepes with berries during the spring, peaches and basil in the summer, or sautéed pears and thyme in the fall. They're sure to be a hit for a special brunch.

    folded Crepes

    Orbs of citrus satisfy my craving for color during winter months, but no matter the weather, it's always a good time to get your crèpe on! Get the recipe, below, originally published on 80Twenty.

    honey drizzled on Gluten Free Crepes
    Gluten Free Crepes with fruit


    Cheers!

    Gluten Free Crepes on dish

    More Crepe & Pancake Recipes:

    • paleo almond flour crepes
    • fluffy gluten-free pancakes {dairy-free & vegan options}
    • gluten-free almond flour pancakes with citrus {dairy-free, paleo options)
    • savory ricotta pancakes with peas & saffron
    • gluten-free banana buckwheat pancakes
    • lemon ricotta pancakes (gluten-free option)
    • Buckwheat Crepes, Any Which Way

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these ricotta crepes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

     

    Gluten Free Crepes With Ricotta, Citrus, and Honey on plate
    4.50 from 4 reviews

    Gluten Free Crèpes with Ricotta, Citrus & Honey

    Print Recipe Pin Recipe
    Lacy gluten-free ricotta crèpes are topped with ricotta whipped cream, rounds of winter citrus, torn mint leaves, and a generous drizzle of honey.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total: 1 hour hour
    Servings: 4

    Ingredients

    Crepes:

    • 1/3 cup GF oat flour (1.25 ounces / 35 grams)
    • 1/3 cup millet flour (1.5 ounces / 45 grams)
    • 1/3 cup sweet white rice flour (1.75 ounces / 50 grams)
    • 3/4 teaspoon fine sea or kosher salt
    • 2 large eggs
    • 2 tablespoons unsalted butter, melted and slightly cooled
    • 1 tablespoon honey
    • 1 cup whole milk (more as needed) (8 ounces / 235 ml)
    • 1 cup whole milk ricotta (8 ounces / 235 ml)
    • ghee or butter, for cooking the crèpes

    Ricotta Whipped Cream:

    • 1/2 cup heavy cream (4 ounces / 120 ml)
    • 1/2 cup whole milk ricotta (4 ounces / 120 ml)
    • 1 tablespoon honey
    • 1/2 teaspoon vanilla extract

    Toppings:

    • 2 Cara Cara (or navel) oranges
    • 2 blood oranges
    • 4 small tangerines
    • 8 small kumquats
    • a handful of small, pretty mint leaves
    • a few tablespoons honey, for drizzling
    Prevent your screen from going dark

    Instructions

    Let’s make crèpes!:

    • In a large bowl, whisk together the oat, millet and sweet rice flours with the salt. Add the eggs, butter, honey, and 1/4 cup of the milk and whisk to form a smooth, thick batter. Gradually whisk in the remaining milk, then the ricotta. If the batter is thick, add a tablespoon or two of more milk to thin it. (I usually add an additional 2 tablespoons, but I recommend making a tester first to make sure you need it.)
    • Heat an 8-inch crèpe pan or skillet over medium heat. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent stickage, but not so much that the batter slips and slides all over the place when you swirl it around the pan. When the pan is hot, grasp it in your left hand (if right-handed) and pour 1/3 cup of batter onto the left side of the pan. Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan.
    • Place the pan back on the flame and cook the crèpe on the first side until the edges are golden and the top is fairly dry, about 2 minutes. Slide a thin metal spatula under the crèpe to make sure it hasn’t stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven’t burned off all your fingerprints yet flipping crèpes.) Cook the crepe briefly on the second side until cooked through, about 1 minute. Fold the crèpe into quarters and slide it onto a large, covered plate to keep it warm.
    • As you work, adjust the heat under the pan as needed. You want enough heat to give the crèpes a lacy look, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan.
    • Cook the remaining crèpes, repeating the ghee-spreading, batter-shuffling, finger-burning process. It will take a good half hour to get them all cooked.
    • Meanwhile, make the ricotta whipped cream:
    • In the bowl of a stand mixer fitted with the whip attachment, combine the heavy cream, ricotta, honey, and vanilla. Whip on medium-high until the mixture holds soft peaks. Cover and chill until needed.

    Prepare the citrus:

    • Rinse and dry the fruits.
    • Cut the ends off of an orange. Place the orange cut-side down on a cutting board and use a sharp chef’s or serrated knife to pare away the skin and pith, following the curve of the fruit. Turn the orange on its side and cut into thin rounds, removing any seeds. Repeat with the other oranges and tangerines. Slice the kumquats into thin rounds and remove the seeds.

    Serve:

    • Re-warm the cooked crèpes in the hot pan, and place two on each of four plates. Divide the citrus rounds over the crèpes and top with some pretty, small mint leaves (or tear large ones into pieces). Spoon some ricotta whipped cream to the side of each crèpe and drizzle the whole thing with a bit of honey. Serve immediately.

    Notes

    The crèpe batter can be made up to 1 day ahead and chilled. Give it a stir before cooking. Cooked crèpes will also keep, refrigerated airtight, for up to two days. Reheat before serving.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 618kcalCarbohydrates: 76gProtein: 21gFat: 39gSaturated Fat: 23gCholesterol: 200mgSodium: 593mgPotassium: 644mgFiber: 7gSugar: 40gVitamin A: 2190IUVitamin C: 85.4mgCalcium: 389mgIron: 2.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Super Citrus:
    Black Sesame Kumquat Financiers {Gluten-Free}
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    One year ago:
    Lavender Kumquat Shrub {Drinking Vinegar}

    Two years ago:
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    Three years ago: 
    (Gluten-Free) Über Chocolate Cookies

    Four years ago: 
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    Five years ago: 
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    man with cat

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy โ†’

    Reader Interactions

    Comments

      4.50 from 4 votes

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. sabine says

      January 28, 2015 at 8:01 am

      What a fresh & uplifting recipe! Sunny colors of citrus fruit make me dream of warmer days to come while having lots of snow here in the South of Germany!

      Reply
      • Alanna says

        January 28, 2015 at 1:27 pm

        Wow, I can only imagine. Thanks Sabine!

        Reply
    2. Miranda | Miranda's Notebook says

      January 28, 2015 at 8:11 am

      I envy you all your Californian sunshine! Those crepes look so delicious and refreshing. xxx

      Reply
      • Alanna says

        January 28, 2015 at 1:27 pm

        We're such spoiled brats. :

        Reply
    3. Sini says

      January 28, 2015 at 10:17 am

      I think "stunning" is the right word to decribe this babes.

      Reply
      • Alanna says

        January 28, 2015 at 1:27 pm

        Aw thank you Sini!

        Reply
    4. Linn The girl in oslo says

      January 28, 2015 at 12:32 pm

      That looks very good :)

      Reply
      • Alanna says

        January 28, 2015 at 1:28 pm

        Thanks!

        Reply
    5. Marisa Bergamasco says

      January 28, 2015 at 1:40 pm

      What your cat did say about the crepes? I think it could be the best opinion of all!!
      Great post, as usual!!
      Fondly,
      Marisa
      PD from the still very hot summer of Buenos Aires (104 F) !!!

      Reply
      • Alanna says

        January 31, 2015 at 9:16 am

        Haha, I think he likes them! :)

        Reply
    6. AmandaPaa says

      January 28, 2015 at 4:54 pm

      sweet lord! these look amazing. i will probably beg you to make them when i come visit. and love the cat picture... :) xo

      Reply
      • Alanna says

        January 31, 2015 at 9:16 am

        You got it! :)

        Reply
    7. Michelle Lopez says

      January 28, 2015 at 5:47 pm

      Stunning as USUAL. I've never heard of ricotta crepes (pancakes and donuts yes, but crepes? genius!), but the texture looks unbelievable.

      Reply
      • Alanna says

        January 31, 2015 at 9:17 am

        That Kim Boyce is a genius! :)

        Reply
    8. Ashley Pitt says

      January 28, 2015 at 8:00 pm

      Gorgeous! And nice job on the guest post! :)

      Reply
      • Alanna says

        January 31, 2015 at 9:17 am

        Thanks :)

        Reply
    9. curlsnchard.com says

      January 28, 2015 at 9:34 pm

      This recipe is amazing and honestly makes me want to go to the kitchen in the middle of the night (if I just had ricotta at home...). I always love your pictures so much, words are not enough to describe it!

      Reply
      • Alanna says

        January 31, 2015 at 9:17 am

        DO IT! Thanks!

        Reply
    10. Jaime Hammack says

      January 28, 2015 at 10:20 pm

      i'm not even sure i could describe why, but seeing the candid shot at the bottom made my heart swell with joy. these are beautiful. so are you!

      Reply
      • Alanna says

        January 31, 2015 at 9:18 am

        Awwww! Reading your sweet note made MY heart swell with joy. Thank you!!

        Reply
    11. Nora says

      January 28, 2015 at 10:27 pm

      Thank you for this recipe, and for introducing me to 80twenty. Her food, like yours, is right up my alley! I have fond memories of Sunday mornings when my mom would make us crepes for breakfast. I have been craving them again lately, but could never get the gf flours just right. So, I've been stuck with this "what's worse, mediocre crepes or none at all?" dilemma. Thanks for rescuing me from crepe purgatory!

      Reply
      • Alanna says

        January 31, 2015 at 9:20 am

        Yes, Kris's site is the best! I've made some sad GF crepes myself, so I'm glad I could help. Lucky you to have gotten crepes for breakfast from your mom!

        Reply
    12. Liz @ Floating Kitchen says

      January 28, 2015 at 10:30 pm

      The French really know how to do Holidays! Crepes and cider sounds pretty FAB! Gorgeous photograph, Alanna!

      Reply
      • Alanna says

        January 31, 2015 at 9:20 am

        I know, right?? Thanks Liz!!

        Reply
    13. Bea says

      January 28, 2015 at 10:54 pm

      This is absolutely divine.Can't stop thinking about THESE pancakes since I saw the pictures this morning! :)

      Reply
      • Alanna says

        January 31, 2015 at 9:20 am

        Aw, thank you Bea!

        Reply
    14. Rochelle Hutchinson says

      January 29, 2015 at 12:31 am

      Such a stunning plate of food! All the colours!!!

      Reply
      • Alanna says

        January 31, 2015 at 9:20 am

        Gotta love bright citrus. Thank you!

        Reply
    15. Cathleen says

      January 29, 2015 at 1:38 am

      Whoa.. this is gorgeous! I am totally craving these crepes right now!

      Reply
      • Alanna says

        January 31, 2015 at 9:21 am

        Thanks!

        Reply
    16. Oxana says

      January 29, 2015 at 2:55 am

      YUM!
      Amazing photos! The crepes look so delicious!

      Reply
      • Alanna says

        January 31, 2015 at 9:21 am

        Thank you Oxana!

        Reply
    17. Eileen says

      January 29, 2015 at 6:50 pm

      Fresh winter citrus and crepes sounds like such a great combination! Yes please!

      Reply
      • Alanna says

        January 31, 2015 at 9:26 am

        Heck yeah!

        Reply
    18. Tessa | Salted Plains says

      January 30, 2015 at 8:09 pm

      So gorgeous, Alanna! The mint and honey flavor with the ricotta and all that beautiful citrus sounds heavenly. Lovely, lovely.

      Reply
      • Alanna says

        January 31, 2015 at 9:26 am

        Aw, thank you Tessa! I've been loving your citrus creations as of late, too. :)

        Reply
    19. Laura (Tutti Dolci) says

      January 31, 2015 at 6:38 am

      Just gorgeous, I love the citrus topper!

      Reply
      • Alanna says

        January 31, 2015 at 9:26 am

        Thanks Laura!!

        Reply
    20. Aysegul Sanford says

      January 31, 2015 at 7:57 pm

      Your photography is so so beautiful. Honey, citrus, and mint with ricotta sounds so yummy!

      Reply
    21. Jennifer @ Delicious Everyday says

      February 04, 2015 at 1:02 pm

      Those crepes look so yummy. I believe your cat agrees too! :)

      Reply
    22. Ambee Jacoby says

      March 03, 2015 at 11:20 am

      I am also on a gluten free diet so I'm eating gluten free foods. Your recipe is great. I'm gonna try it too. Anyway, http://glutenfreefamily.net is an informative site that you can use if you need more information about gluten free diet and foods. Try it! :)

      Reply
    23. Katherine says

      February 04, 2019 at 9:29 pm

      Shopping for flours tomorrow! Serving with my motherโ€™s home grown super sweet and delicious grapefruit!m and oranges - yay for check in luggage :)

      Reply
      • Alanna says

        February 04, 2019 at 11:33 pm

        Ha! Mmm that sounds so delicious. Let me know how you like 'em!

        Reply
    24. Kate says

      December 21, 2019 at 8:21 am

      I've made gluten crepes dozens of times with my little stainless steel pan, but when I tried this recipe, it stuck like mad. Like, had to scrape it clean. Was about to scrap the whole thing and try another recipe, then I got out my cast iron and voila - perfection. No stickage. SO, warning to all those that attempt these crepes - use cast iron! Or maybe nonstick pan (I don't have any of those).

      Variation: I used non-dairy milk and did not add honey. Worked great. Thanks for the recipe!

      Reply
      • Alanna says

        December 21, 2019 at 6:05 pm

        Thank you for the feedback! I'm so sorry these stuck for you. My pan is also not nonstick, and some other type of metal, I'm not sure what. Very curious! I'm SO glad the cast iron worked and that these were a success! Thanks a bunch for trying out the recipe. :)

        Reply
    25. Kate says

      February 21, 2020 at 8:17 am

      Alterations for crepes only:
      I just made these again, with some changes. I wanted to see what would happen if I omitted the ricotta and honey, and used safflower oil instead of melted butter. I also used 1/2 tsp of salt as last time they were a little salty for my taste. They turned out PERFECT. Just like the "normal" all-purpose flour ones I used to make. I heated up tiny bits butter in my cast-iron to prevent from sticking, and used a ladle to measure out batter as it was very thin. When done, we added a spoonful of chopped fruit and a dollop of plain whipped cream, wrapped up like a tube, and devoured. My kids favorite breakfast :) I'm not sure how my son walked to school this morning as he ate, like, at least 10.

      Anyways, thank for for experimenting with this flour combo - such a great alternative to buckwheat crepes (which I find rather bitter).

      Reply
      • Alanna says

        February 22, 2020 at 9:07 pm

        Well I'm going to try your variation ASAP because those sound absolutely delicious! And LOL about your son! Thanks so much for experimenting with this recipe and for the note. :)

        Reply
    26. Cami says

      March 08, 2021 at 7:50 pm

      This recipe was DELICIOUS! I did different toppings, but the batter made excellent crepes, both taste and texture. I used almond milk, but otherwise followed the recipe and it was super easy. Thank you for a great GF recipe for a favorite treat!

      Reply
      • Alanna says

        March 10, 2021 at 10:11 am

        I'm so glad you liked the crepes and that almond milk worked well in them! Thanks a bunch for the note and rating.

        Reply
    27. Elizabeth says

      February 12, 2022 at 5:56 pm

      I had a very hard time making these. They weren't lacy (so maybe too thick?), but completely came apart when I flipped them. I used a non-stick crepe pan. Measured dry ingredients by weight, no substitutions. I finally got an alternate system that salvaged some of the batter: after cooking one side, I slid it onto a plate, then invert the hot crepe pan over the plate etc. Not fun. The crepes that didn't fall apart were tasty, but I was sad that only about half of the batter ended up in a serveable form. I did let the batter rest for maybe 30 minutes, but I think that should have made the batter more stable, not less so. By the way, big fan of your book and your blog! Wish this one worked for me today.

      Reply
      • Alanna Taylor-Tobin says

        February 13, 2022 at 7:38 pm

        Hi Elizabeth!

        Thank you so much for the note and for your feedback. I'm really sorry to hear that this recipe gave you trouble - that must have been incredibly frustrating!

        You used sweet rice flour here (as opposed to regular rice flour) correct?

        My hunch is that adding an additional egg could help the batter stick together better, and it might help thin the batter a little also if it was too thick. Additionally, using a couple tablespoons of tapioca flour in place of the millet or oat flour might help make these more sticky. I've never tried these in a nonstick pan, but I wouldn't think that would cause the crepes to fall apart. And I agree that resting the batter should make them more stable. Was the pan hot enough and did you get some color on the crepes like in the photos? I could imagine the crepes not firming up enough to flip if the pan were too cool.

        I wish you could come over and we could make these together to troubleshoot! I'm really glad you're liking the other recipes here and in my book. Please let me know if you experiment with this recipe some more! I'd like to try them again myself now. :)

        Reply

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    • Gluten-free scones
    • Almond flour chocolate cake

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