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Orange Zest & Ricotta Cream Crêpes

Orange Zest & Ricotta Cream Crêpes




  • 150g plain flour
  • 15g sugar
  • 1/4 tsp fine salt
  • 1 orange zest
  • 3 large eggs, room temperature
  • 420ml whole milk
  • 30ml ice-cold water
  • 15g butter, melted
  • 1 tsp orange blossom water (optional)

For the ricotta cream

  • 240g ricotta
  • 120ml double cream
  • 60g powdered icing sugar

To serve

  • Bonne Maman Wild Blueberry Conserve with blueberries & fresh thyme leaves
  • Bonne Maman Apricot Conserve with apricots & fresh mint leaves
  • Bonne Maman Strawberry & Wild Strawberry Conserve with strawberries & fresh basil leaves



  1. In a large bowl, add the flour, sugar, salt and orange zest and whisk well to combine. In a separate medium-sized bowl, add the eggs and whisk well.

  2. Add the milk, water, melted butter and orange blossom to the eggs gradually and whisk together until lump-free and combined. Ideally, let the batter rest for 1 hour or overnight.

  3. Whilst the batter is resting, add the ricotta, cream and powdered icing sugar into a bowl and whip until softly thickened. Set aside.

  4. Remove the batter from the fridge and give it a quick whisk. Heat a crêpe pan or non-stick frying pan/skillet on a medium heat on your stovetop and lightly grease with melted butter. Pour 60ml (1/4 cup) of batter into the centre of the pan, and whilst lifting the pan, tilt it so that the batter coats the pan's surface. If there are any gaps, then just add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and turn golden and the underside of the crêpe is set.

  5. Using a rubber spatula, slide it under the crêpe and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process with the remaining batter until you have a pile of warm crêpes. You should get between 10-12 crêpes depending on how thick you make them.

  6. Dollop Bonne Maman Conserve of your choice onto a crêpe, add a spoonful of ricotta cream on top. Serve with fresh fruit and herbs.

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    Good to know

    • This recipe pairs Wild Blueberry, Strawberry & Wild Strawberry and Apricot Conserve with fresh fruit and herbs. You can choose to use any Bonne Maman Conserve as a topping for your crêpes..

    Recipe by

    Emma Duckworth @emmaduckworthbakes

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