Crepes with Sweet Ricotta Filling

This is a traditional Polish recipe. In Poland it is served for brunch, main or dessert. It can also be adjusted to a savoury crepe by removing the sugar and vanilla, adding some herbs and shredded Gouda to the cheese mixture, and served with a savoury sauce. I have used both versions over the years in different restaurants. It will be served at the Glasshouse for brunch in the spring. –Julia Kundera, the Glasshouse Kitchen & Bar

Sweet Ricotta Filling

1 kg pressed ricotta cheese (Polish twarog cheese or farmer’s cheese, usually available at Italian Centre). If you cannot find use cream cheese
4 egg yolks
¾ c granulated sugar
2 t vanilla paste or vanilla extract

Mix the cheese in a food processor until smooth. Add egg yolks, sugar, and vanilla and mix until well blended.


4 lg eggs
500 ml full fat milk
320 ml sparkling water
90 g butter, melted
½ t salt
1 T sugar
300 g flour
1 T grape seed oil for frying

Whisk the eggs, milk, sparkling water, sugar, butter and salt until combined. Slowly start adding flour whisking until combined and smooth. Refrigerate for 30 minutes.
Apply grape seed oil to a paper towel, brush your frying pan and then preheat the pan on medium-low heat. Fry the crepes until the surface is semi-set and flip to the other side. Reserve.

Fill the crepes with sweet ricotta cheese filling and wrap (rouleau or triangular-shaped). Fry for a few minutes on low heat or bake in the oven with brown butter until heated through.

Serve with your favourite topping—fresh fruit, fruit compote, chocolate, caramel, whipped cream.

Serves 4-6.